DESCRIPTION
REFRIGERATOR
TECHNICAL FIELD
The present invention relates to a refrigerator for storing foods such
as vegetables.
BACKGROUND ART
Recently, there is an increasing trend of vegetable farming for
artificially growing vegetables by using inexpensive and long-life LED.
Commonly known is a method of improving storageability, applying such
technology to a refrigerator, such as a method of maintaining the freshness
of vegetables or increasing the content of nutritive component during
storage by applying red LED (light emitting diode), blue LED, or ultra-violet
LED from above the rear. On the other hand, in order to supply the
diversified needs of customers in these days, also known is a refrigerator
improved not only in storageability of vegetables but also in using
convenience, which uses three-primary-color LED or three-primary-color
LCD (liquid crystal element) as an interior light from the viewpoint of
human engineering in order to indicate the refrigerator temperature by the
color of the interior light when the door is opened (for example, refer to
Patent document 1).
Fig. 20 is an explanatory diagram for describing the relationship
between the reference temperature and reference color of each storage room
of a conventional refrigerator mentioned in Patent document 1. Fig. 21 is a
flow chart showing the control of an interior light of the cold room of the
conventional refrigerator.
In Fig. 20, the names of storage rooms in the refrigerator are shown
in the left column. The reference temperatures of storage rooms are shown
in the middle column. The reference colors assigned to the storing rooms
are shown in the right column corresponding to the reference temperatures.
As shown in Fig. 20, reference colors deeper in coldness are assigned
to lower reference temperatures. Also, reference colors deeper in warmth
are assigned to higher reference temperatures. In this way, it is possible to
visually recognize the temperatures.
How to control an interior light of the cold room of a conventional
refrigerator is described in the following with reference to Fig. 21. First,
whether the door of the refrigerator is opened or not is checked (S2101), and
when it is opened (S2101-Y), the interior light having a color light source
formed of three-primary-color is turned on (S2102). And, after the interior
light is turned on, repetition signal I is set to 0 (S2103). When the door of
the cold room is not opened (S2101-N) in step S2101, no control is performed
in the refrigerator.
After that, the color of the interior light is controlled in accordance
with refrigerator temperature Ts detected by the temperature sensor formed
of a thermistor disposed in the cold room every increment of repetition
signal I. The control is repeated until I = 10. Since it is for the cold room,
a plurality of temperature zones are previously disposed in the range of 0 °C
< Ts < 10 °C of refrigerator temperature Ts for the purpose of color control,
and a specific color is assigned to each temperature zone. In this case, the
colors of specific temperatures zones are distinguished between the bright
and dark. Also, warmer colors are assigned to higher temperature zones,
and colder colors are assigned to lower temperature zones.
That is, 1 is added to repetition signal I (S2104) to check whether
repetition signal I is 10 (S2105). When repetition signal I is not 10
(S2105-N), it is checked whether refrigerator temperature Ts is lower than
0 °C (S2106). When refrigerator temperature Ts is lower than 0 °C
(S2106-Y), each three-primary-color LED is controlled to turn the interior
light on in bright purple (S2107), and then the process goes to step S2104.
When refrigerator temperature Ts is not lower than 0 °C (S2106-N),
it is checked whether refrigerator temperature Ts is lower than 1 °C (S2108).
When refrigerator temperature Ts is lower than 1 °C (S2108-Y), each
three-primarycolor LED is controlled to turn the interior light on in bright
blue whose brightness is 0.5 to 1.0 or dark blue whose brightness is 0 to 0.5
(S2109), and then the process goes to step S2104.
When refrigerator temperature Ts is not lower than 1 °C (S2108-N),
it is checked whether refrigerator temperature Ts is lower than 3 °C (S2110).
When refrigerator temperature Ts is lower than 3 °C (S2110-Y), each
three-primarycolor LED is controlled to turn the interior light on in bright
sky-blue whose brightness is 2.0 to 3.0 or dark sky-blue whose brightness is
1.0 to 2.0 (S2111), and then the process goes to step S2104.
When refrigerator temperature Ts is not lower than 3 °C (S2110-N),
it is checked whether refrigerator temperature Ts is lower than 5 °C (S2112).
When refrigerator temperature Ts is lower than 5 °C (S2112-Y), each
three-primary-color LED is controlled to turn the interior light on in bright
green whose brightness is 4.0 to 5.0 or dark green whose brightness is 3.0 to
4.0 (S2113), and then the process goes to step S2104.
When refrigerator temperature Ts is not lower than 5 °C (S2112-N),
it is checked whether refrigerator temperature Ts is lower than 8 °C (S2114).
When refrigerator temperature Ts is lower than 8 °C (S2114-Y), each
three-primary-color LED is controlled to turn the interior light on in bright
yellow green whose brightness is 6.0 to 8.0 or dark yellow green whose
brightness is 5.0 to 6.0 (S2115), and then the process goes to step S2104.
When refrigerator temperature Ts is not lower than 8 °C (S2114-N),
it is checked whether refrigerator temperature Ts is lower than 10 °C
(S2116). When refrigerator temperature Ts is lower than 10 °C (S2116-Y),
each three-primary-color LED is controlled to turn the interior light on in
bright orange whose brightness is 9.0 to 10.0 or dark yellow whose
brightness is 8.0 to 9.0 (S2117), and then the process goes to step S2104.
When refrigerator temperature Ts is not lower than 10 °C (S2116-N),
refrigerator temperature Ts is higher than 10 °C (S2118), and therefore,
each three-primary-color LED is controlled to turn the interior light on in
bright red (S2119), and then the process goes to step S2104.
After 1 is added to repetition signal I in step S2104, when I = 10
(S2105-Y), it is checked whether the door is opened for more than one
minute (S21120). When the door is opened for more than one minute
(S21120-Y), it is checked whether the door is opened for more than two
minutes (S2121). As a result, when the door opening time is more than one
minute and less than two minutes (S2121-N), the interior light indicating a
specific color is reduced (turned down) in brightness (S2122). After that,
the process goes back to step S2103, and repetition signal I is again set to 0,
and in the same manner as described above, the color of the interior light is
controlled in accordance with refrigerator temperature Ts detected by the
temperature sensor until I = 10.
In step S2121, when the door opening time becomes more than two
minutes (S2121-Y), the interior light is turned on and off (S2123), urging the
user to quickly close the door. After the interior light is turned on and off,
it is checked whether the door is open (S2124). As a result, when the door
is still open (S2124-Y), the process goes back to step S2123, the operation of
turning the interior light on and off is continued. When the door is closed
(S2124-N), it is the end of control.
In step S2120, when the door is not opened for more than one
minute (S2120N), the process goes back to step S2101 to repeat the same
control.
As to the interior light, three primary colors red, blue, and green are
optically combined to express one color. A number of colors can be
expressed by combining the three primary colors. Also, as to the installing
position of the interior light, it is installed on a wall surface near the cold air
discharge port, another wall surface, or top surface of the cold room, and is
buried in the place.
Thus, since three-primary-color LED or three-primary-color LCD to
be changed in color is used as the color light source of the interior light, the
refrigerator temperature can be indicated by the color of interior light in
accordance with the temperature detected by the temperature sensor when
the door is opened. Further, since the relation of the temperature detected
by the temperature sensor and the color indication can be freely set, the
temperature change caused due to opening of the door can be
instantaneously and clearly noticed to the user.
That is, in the conventional refrigerator mentioned in Patent
document 1, the color of interior light is optionally set in accordance with
the refrigerator temperature, thereby improving the using convenience.
In the conventional refrigerator, the color of interior light is changed
by using three-primary-color light in accordance with the refrigerator
temperature when the door is opened. Accordingly, it gives a strong
impression to the user's vague sense of feeling colors rather than displaying
the refrigerator temperature with a numerical value, enabling sensuously
easy recognition of temperature rise and improving the using convenience.
However, a sensuous color tone is different from a color tone that is good for
foods. For example, visible radiation is not good for meat, fish and the like
which are desirable to be stored in the dark from the viewpoint of quality.
On the other hand, it is possible to improve storageability by applying a
specific optical wavelength to vegetables. However, if a color tone that
meets the user's sense of feeling is lighted to the vegetables in order to
improve the using convenience, it will be unable to improve the
storageability.
Patent document 1: Unexamined Japanese Patent Publication
2004-286333.
DISCLOSURE OF TEH INVENTION
The present invention is intended to solve the conventional problem,
and the object of the invention is to provide a refrigerator capable of
improving the using convenience and storageability for fruits or vegetables,
which applies peculiar wavelength light that has a color tone easier for the
user to have an image of the vegetable room and improves the storageability
for fruits or vegetables.
The present invention comprises a storage room for storing fruits or
vegetables in the refrigerator, and a plurality of light sources for applying
light to the space in the storage room, wherein the light source is a
combination of light with a wavelength for penetrating the light into the
surface of fruits or vegetables and light with a wavelength for penetrating
the light into the interior of fruits or vegetables for the purpose of
irradiation.
In this configuration, it becomes possible to simultaneously realize
the penetration of light into the surface of fruits or vegetables and the
penetration of light into the interior of fruits or vegetables. Therefore, in
addition to the conventional irradiation of vegetable surfaces, it is possible
to realize biosynthesis of vitamin C in the entire vegetable by penetrating
the light into vegetables. Accordingly, the storageability for fruits or
vegetables is improved by applying the light to fruits or vegetables, and also,
it is possible to improve the using convenience by visually showing the
enhanced storageability for fruits or vegetables to the user.
BRIEF DESCRIPTION OF DRAWINGS
Fig. 1 is a vertically sectional view of a refrigerator in the preferred
embodiment 1 of the present invention.
Fig. 2A is an explanatory diagram for describing the change in
amount of vitamin C during storage of paprika in the refrigerator in the
preferred embodiment.
Fig. 2B is a flow chart showing the control of the refrigerator in the
preferred embodiment.
Fig. 3 is a front view of a refrigerator in the preferred embodiment 2
of the present invention.
Fig. 4 is a vertically sectional view of the refrigerator in the
preferred embodiment.
Fig. 5 is a front view of a vegetable room of a refrigerator in the
preferred embodiment 3 of the present invention.
Fig. 6 is a vertical sectional view of a vegetable room of the
refrigerator in the preferred embodiment.
Fig. 7A is a perspective view of a vegetable room of the refrigerator
in the preferred embodiment.
Fig. 7B is a perspective view of another vegetable room of the
refrigerator in the preferred embodiment.
Fig. 8 is a sectional view near a water gathering portion of a
refrigerator in the preferred embodiment 4 of the present invention.
Fig. 9 is a function block diagram of the refrigerator in the preferred
embodiment.
Fig. 10 illustrates an image of sterilization of the refrigerator in the
preferred embodiment.
Fig. 11 shows the effect of sterilizing bacteria in an experimental box,
assuming the refrigerator in the preferred embodiment.
Fig. 12 illustrates a mold suppression image of the refrigerator in
the preferred embodiment.
Fig. 13 is a diagram showing an image of sterilizing mold in an
experimental box, assuming the refrigerator in the preferred embodiment.
Fig. 14 illustrates an anti-virus image of the refrigerator in the
preferred embodiment.
Fig. 15 shows the effect of anti-virus in an experimental box,
assuming the refrigerator in the preferred embodiment.
Fig. 16 is a vertically sectional view of a refrigerator in the preferred
embodiment 5 of the present invention.
Fig. 17 is a front view of an essential portion showing the back of a
vegetable room of the refrigerator in the preferred embodiment.
Fig. 18 is a sectional view along the 18-18 line in Fig. 17 as viewed
in the direction of the arrow with respect to a peripheral portion of an
electrostatic mist making device disposed in a vegetable room in the
preferred embodiment.
Fig. 19 is a sectional view of a refrigerator in the preferred
embodiment 9 of the present invention.
Fig. 20 is an explanatory diagram for describing relation of reference
temperatures and reference colors of each storage room of a conventional
refrigerator.
Fig. 21 is a flow chart showing the control of an interior light of a
cold room of the conventional refrigerator.
DESCRIPTION OF REFERENCE MARKS
1 Main body
2, 110,504,604 Cold room
3,130, 508, 608 Freezer room
4, 120, 405, 507 Vegetable room
5, 506 Ice making room
6, 505 Temperature changeable room
7 Cold room rotary door
8 Temperature changeable room drawer type door
9 Ice making room drawer type door
10 Vegetable room drawer type door
11 Freezer room drawer type door
12 Machine room
13, 200, 237, 437, 590, 680 Light source
14 Operation panel
15 Rear cover
16, 609 Compressor
17 Detector
20 Evaporator
21,513,613 Cooling fan
22, 171, 503, 603 Inner box
23, 172, 502, 602 Outer box
24, 580, 601 Foamed heat insulator
25 Vacuum insulator
31 Gasket
34 Door pocket
35 Storage case
36, 617 Machine room
37 Control board
100, 500 Refrigerator
11 1a, 11 1b, 11 1c, 618, 434 Door
112A, 112B, 512, 703 Evaporator
115,706 Heat insulating wall
121, 619, 620 Food container
121a Lower container
121b Upper container
122, 141 Lid
127 Opening
170 Storage box
173, 552 Heat insulator
210, 472 Partition
211, 212 Mist outlet
213, 610 Cold air discharge port
214, 615 Cold air suction port
220 Antibacterial device
414, 531, 631 Electrostatic mist making device
423 Water gathering plate
430 Water gathering plate temperature detector
431 Hinge
432 Cover
433 Container
438 Diffusion plate
439 Vegetable room temperature detector
440 Vegetable room humidity detector
441 Door opening/closing detector
424, 554 Heater
443 Cooling unit
425 Fan unit
451 Nucleic acid
452 Cytoplasm
453, 453a Cell membrane
454 Mist
460 Spore
461 Mycelium
462,470 OH radical
471 Virus
510 Cooling room
511, 714 Back partition wall
511a, 650 Concave
511b Deepest concave
514 Radiant heater
515 Drain pan
516 Drain tube
517 Evaporating tray
518 Drawer door
519 Lower container
520 Upper container
522 Casing
523, 525 Partition wall
524 Vegetable room discharge port
526 Vegetable room suction port
532, 632 Mist port
533 Voltage feeder
534, 634 Cooling pin
534a Convex
534b End portion
535, 635 Electrode of making to mist
536 Opposed electrode
537, 637 Outer case
538 Humidity supply port
539 Part of making to mist
541, 712 Freezer room discharge air passage
546 Controller
551 Back partition wall surface
561,621,721 Partition plate
614 Defrost heater
658 Cooling pin heater
701 Thermo-change room
704 High-temperature side evaporator
722 Cold room fan
723 Cold room partition plate
724 Cold room air passage
725 Thermo-change room discharge port
726 Thermo-change room suction port
PREFERRED EMBODIMENTS FOR CARRYING OUT THE INVENTION
The preferred embodiments of the present invention will be
described in the following with reference to the drawings. The present
invention is not limited by the preferred embodiments.
Preferred Embodiment 1
Fig. 1 is a vertically sectional view of a refrigerator in the preferred
embodiment 1 of the present invention, vertically cutting it out to separate
into the right and left sections. Fig. 2 is an explanatory diagram for
describing the change in amount of vitamin C during storage of paprika in
the refrigerator of the preferred embodiment.
In Fig. 1, main body 1 comprises a heat insulating wall formed by
pouring foamed heat insulator 24 into the space between inner box 22
formed by vacuum molding of resin such as ABS and outer box 23 using a
metallic material such as pre-coat steel sheet. Foamed heat insulator 24
used is, for example, hard urethane foam, phenol foam, or styrene foam. It
is better to use hydrocarbon type cyclopentane as a foam material from the
viewpoint of preventing global warming.
Also, in the space formed by inner box 22 and outer box 23 before
foaming, vacuum insulator 25 is tight affixed to the rear surface of outer box
23 by using a bonding member (not shown). And, vacuum insulator 25 is
required to be thin and flat so that it can be disposed in the wall of main
body 1. Further, the bonding member such as hot melt is applied to the
entire affixing surface of vacuum insulator 25 so as to avoid intrusion of air
into the bonded portion. Vacuum insulator 25 is integrated with foamed
heat insulator 24 to configure main body 1. Thus, heat insulation can be
enhanced by vacuum insulator 25 having heat insulating capacity 5 to 20
times higher as compared with foamed heat insulator 24.
Main body 1 is divided into a plurality of heat insulated sections,
which is configured in that a rotary door system is employed for the upper
heat insulated section and a drawer system for the lower heat insulated
section. First, cold room 2 of rotary door type is positioned at the top.
Temperature changeable room 6 of drawer type and ice making room 5 of
drawer type are arranged thereunder on the right and left. Vegetable room
4 of drawer type is disposed thereunder. Freezer room 3 of drawer type is
positioned under vegetable room 4. Each of the heat insulated sections is
provided with a heat insulating door via gasket 31. Cold room rotary door
7, temperature changeable room drawer type door 8, ice making room
drawer type door 9, vegetable room drawer type door 10, and freezer room
drawer type door 11 are arranged in order from top to bottom.
Temperature changeable room drawer type door 8 and ice making camber
drawer type door 9 are arranged on the right and left.
Cold room rotary door 7 has door pocket 34 as a storage space, and
there are provided a plurality of storage shelves in the refrigerator. Also,
storage case 35 is disposed at the lowest portion of cold room 2.
The lower limit temperature of cold room 2 is usually set to 1 to 5 °C
so the foods stored will be kept refrigerated without freezing. However, it
is sometimes possible for the user to freely change the set temperature
depending upon the foods stored. Also, in order to maintain the freshness
of wine, root vegetables or the like, for example, the temperature is
sometimes set a little higher about 10 °C.
Also, storage case 35 is set to a relatively low temperature, 3 to
1 °C for example, in order to improve the freshness of meat or fish processed
foods, dairy products, etc. Vegetable room 4 is often set to same
temperature as for cold room 2 or a littler higher temperature ranging from
2 °C to 7 °C. The lower the temperature, the freshness of leaf vegetables
will be maintained for a longer period of time.
The temperature setting of temperature changeable room 6 can be
changed by the user. A specified temperature setting can be made in a
range from the freezer room temperature zone to the cold room and
vegetable room temperature zones. The temperature in temperature
changeable room 6 can be adjusted by operating the operation panel 14
disposed on cold room rotary door 7. The temperature in temperature
changeable room 6 is detected by detector 17. Also, ice making room 5 is
an independent ice storage room, which is equipped with an automatic ice
making device (not shown) capable of automatically making and storing ice.
Since the purpose of the freezing temperature zone is to store ice, it is also
possible to set the freezing temperature relatively higher than the freezing
temperature zone.
Freezer room 3 is usually set to - 22 to - 18 °C for the freezing
purpose. However, in order to improve the freezer storage condition, the
temperature is sometimes set to as low as - 30 °C or - 25 °C.
Main body 1 is provided with first machine room 12 formed by
depressing the rear bottom thereof. Also, second machine room 36 is
disposed in the rear wall surface above the first machine room 12.
The refrigeration cycle comprises compressor 16 disposed in first
machine room 12, capillary (not shown) that is a condenser and pressure
reducer, and evaporator 20 which are connected to each other in an annular
fashion. Evaporator 20 executes forced convection heat exchange by means
of cooling fan 21. The condenser not shown is allowable to be air-cooled by
using cooling fan 21 or to be a self-air-cooled type fitted to the inner side of
outer box 23 in a way of excellent heat transfer. Further, the condenser is
preferable to be formed by combining pipes disposed on the partition
between the heat insulating doors of rooms for drip-proofing purpose.
Also, it is allowable to use a plurality of evaporators in different
ways in accordance with the room configuration or temperature setting by
using a flow passage controller such as an electric three-way valve or to
change over a plurality of capillaries or to perform gas cutting during
suspension of compressor 16.
Control board 37 for operating the refrigeration cycle is installed in
second machine room 36 and is closed with a removable cover (not shown).
Further, first machine room 12 is also nearly closed with a removable rear
cover 15.
Also, evaporator 20 that is the component equipment of the
refrigeration cycle is disposed at the rear portion of vegetable room 4
positioned at the middle stage together with cooling fan 21. In this way, it
is possible to maximize the volume and depth of freezer room 3 as a storage
room at the lowest stage.
With vegetable room 4 at the middle stage and freezer room 3 at the
lowest stage structurally reversed, it is possible to maximize the volume and
depth of vegetable room 4.
Light source 13 is installed on the top surface in temperature
changeable room 6 in such manner that the inside of temperature
changeable room 6 is illuminated by the light turned on. When taking in
and out the foods, the user opens the temperature changeable room
drawer type door 8, then the light applied from light source 13 leaks out of
the room. This enables the user to recognize the light and the color tone of
the light. Also, in this preferred embodiment, light source 13 includes a
plurality of light sources, and these light sources emit light having different
color tones. In addition, the operation of turning on and off the light
sources is performed through control board 37.
The operation of the refrigerator having such a configuration will be
described in the following. First, the operation of the refrigeration cycle is
described. The refrigeration cycle is operated by the signal from control
board 37 in accordance with the temperature set in the refrigerator in order
to perform the cooling operation. The refrigerant with high temperature
and pressure discharged by the operation of compressor 16 is
heat-dissipated, condensed and liquefied by means of the condenser,
reduced in pressure by the capillary to become a liquid refrigerant with low
temperature and pressure, and goes to evaporator 20.
With cooling fan 21 operated, the refrigerant in evaporator 20 is
heat-exchanged with the air in the refrigerator to be evaporated and
vaporized. Each room is cooled by distributing the low-temperature air by
means of a damper (not shown) or the like. Also, in case a plurality of
evaporators 20 or pressure reducers are used, a passage controller will be
disposed to supply the refrigerant to evaporators 20. The refrigerant
coming out of evaporator 20 is sucked into compressor 16. Such a cycle
operation is repeated to perform cooling in the refrigerator.
In temperature changeable room 6, the temperature can be
changed in several stages by operation panel 14 in a range from the freezing
temperature zone to the refrigerating temperature zone in accordance with
the user's purpose and preference. In this preferred embodiment, the
following five temperatures can be selected as the temperature of
temperature changeable room 6. The temperatures include vegetable
room temperature 4 to 7 °C, cold room temperature 1 °C to 3 °C, freezer
temperature - 15 °C to - 20 °C, middle temperature - 2 °C to - 5 °C (partial
temperature), and chilled temperature 0 °C. When the user selects a
temperature by using operation panel 14, light of a predetermined color tone
is simultaneously applied from light source 13 for each temperature zone
selected.
Also, in this preferred embodiment, light source 13 is installed in an
attempt to display an effective function to fruits or vegetables in particular.
Generally, in the minus temperature zone of lower than 0 °C, an effect of
activating fruits or vegetables cannot be obtained. Therefore, it is designed
so that light source 13 does not turn on in the minus temperature zone of
lower than 0 °C. Thus, in the present preferred embodiment, there is
provided a forcible stopping mechanism which may execute forcible stop of
light source 13 according to the temperature zones of storage rooms.
LED elements are used for light source 13. Elements which emit
light with wavelength regions of green, blue, and UV-A (ultraviolet ray) are
disposed on same board, and it is possible to change over several colors by
controlling the light.
Also, in this preferred embodiment, the light employed is blue light
whose wavelength for penetration of light into the surfaces of fruits or
vegetables stored is 470nm in central wavelength, ranging from 435 to
480nm including the peripheral wavelength. This is because, if the
wavelength is out of the range, it is probably unable to obtain a practically
useful effect of light penetration into surface of fruits or vegetables. Also
used is green light whose wavelength for penetration of light into the
interior of fruits or vegetables is 520nm in central wavelength, ranging from
500 to 560nm including the peripheral wavelength. Similarly, this is
because, if the wavelength is out of the range, it is probably unable to obtain
a practically useful effect of light penetration into the interior of fruits or
vegetables. Also, blue LED is used for blue light, and green LED is used
for green light. The intensity of light applied from light source 13 having
blue LED and green LED for the object (fruit and vegetable) is desirable to
be in a range from 5 to 500Lx.
As to the intensity of light applied, if the intensity is less than 5Lx,
the increase of vitamin will hardly occur with the light applied. In addition,
if the intensity is less than 5Lx, the user as a customer will be hard to
recognize the light turned on in opening/closing of the door. Accordingly,
when actually mounted in the refrigerator, it will be difficult to obtain the
effect of enhancing the eagerness of the customer who buys the product.
Also, when actually used, it is difficult for the user to feel the effect of
increasing vitamin or the like that is visually recognized in actual use.
On the other hand, if the intensity exceeds 500Lx, the light will be
too strong, and there is a possibility that transpiration of the fruits or
vegetables is promoted causing their freshness to be lowered. Also, if the
light applied is refracted or changed in color, it sometimes gives rise to
deterioration of functional quality. Also, in opening or closing the door, if
the light is too strong, the user as a customer will be rather hard to feel the
cooling and refreshing effect of the refrigerator.
Through the above description, it can be said that the light is
effective in the illumination range from 5 to 500Lx. The more preferable
intensity of light source 13 ranges from 20 to lOOLx. In this illumination
range, it is possible to increase vitamin in terms of function and also
effectively suppress the transpiration of fruits or vegetables. Further, from
the functional point of view, the user in opening/closing the door is able to
feel the effect of application of light from the light source, and it is more
preferable as an illumination range that allows the user to feel coolness and
freshness.
Also, the intensity of green light is desirable to be higher than the
intensity of blue light. In this preferred embodiment, it is configured in
that the illumination of green LED is about 3 to 10 times greater in
illumination ratio as compared with blue LED.
In an actual product, when the level of the illumination ratio is
confirmed, the level of illumination can be checked by using an illumination
meter with respect to the storing space itself. Specifically, in case of
two-color illumination at the same time, the colors are illuminated one color
each by operating a switch of the control board or the like, and the
illumination level in each wavelength or each color can be checked by
measuring the illumination.
Green light has a wavelength that is less in side reaction to fruits or
vegetables, and hardly gives bad influences to fruits and vegetable even
when the light is applied in relatively strong illumination internally
promoting photosynthesis. Therefore, the amount of vitamin in fruits or
vegetables can be increased by increasing the illumination of green light to
be penetrated into the fruits or vegetables. That is, it is effective to make
the intensity of green light applied higher than the intensity of blue light
applied because the amount of vitamin can be increased without
deterioration of fruit and vegetable quality. As a result of experiments, it
has been found that the illumination of light is effective to be set so that the
illumination of green light ranges from about 3 to 10 times that of blue light.
That is, if it is less than 3 times, the effect is not enough to increase the
amount of vitamin in the fruits or vegetables. If the level exceeds 10 times,
the effect of increasing the amount of vitamin in surfaces of fruits or
vegetables cannot be obtained as expected. It is difficult to obtain the effect
of increasing the amount of vitamin in fruit and vegetable surfaces when the
level of illumination exceeds 10 times that of blue light. In any case, it is
difficult to obtain the effect of increasing the general amount of vitamin.
Also, the lighting is controlled by control board 37 so that green LED
and blue LED are intermittently lighted at a frequency ranging from 20 to
50Hz at the same time. Specifically, the light is turned on and off at about
40Hz in a range of 35 to 45Hz, that is, it is lighted intermittently.
When the intermittent lighting or flashing can be clearly visually
recognized by the user as the light slowly turns on and off at a frequency
lower than 20Hz, it is an effective means to call the user's attention,
strikingly blinking and flashing to the user. However, blinking light is
generally felt by the user as a sign of warning noticing some trouble or when
the user keeps watching the blinking light, it mentally gives an oppressive
sensation to the user or it gives visual stimulation to the user, causing
irritation or displeasure to the user.
On the other hand, as to vegetables, intermittent illumination gives
more stimulation to the vegetables as compared with continuous
illumination. Therefore, in addition to vitamin C produced through
photosynthesis, the production of vitamin C can be promoted by the defense
reaction of vegetables. This will be described on the basis of the actual
experimental results.
Thus, when the light is intermittently illuminated at 20 to 50Hz, it
turns on and off at a high speed, and therefore, it is possible to prevent the
user from feeling it as a sign of warning noticing some trouble as in the case
of less than 20Hz or from being mentally given an oppressive sensation in
continuous watching of the blinking light, and to suppress visual
stimulation given to the user, causing irritation or displeasure to the user.
Particularly, at a speed of over 40Hz, the user's human eyes are unable to
clearly see the intermittent illumination of the light from light source 13,
and it looks like continuous illumination.
Accordingly, in the present preferred embodiment, setting the
intermittent illumination frequency to 20 to 50Hz in the range in which the
intermittent illumination cannot be clearly recognized, the intermittent
illumination is executed in a range of less than 50Hz, more preferably less
than 40Hz, that is effective and capable of giving stronger stimulation to
fruits or vegetables. As a result, it is possible to realize such illumination
that the user may feel coolness and freshness without being given mental
stresses, and to obtain an effective result of increasing nutrient, stimulating
the ecological defense reaction by giving sufficient stimulation to the fruits
or vegetables.
For example, the light from light source 13 is turned on and off at
40Hz that is nearly the central wavelength of 20Hz to 50Hz, and it is
visually recognized by human being. In this case, the flickering light can
be recognized but it is not such clear blinking as in a frequency of less than
20Hz for example. Therefore, the user will hardly take the blinking of light
as a kind of warning or receive a mentally oppressive sensation, and there
will be no fear of giving mental stresses to the user. On the other hand, it
is possible to give sufficient stimulation to the fruits or vegetables.
Such a frequency ranging from 20Hz to 50Hz, in other words, a
frequency of less than 50Hz that is a power source frequency in countries
such as Japan, China, and Europe, is employed for blinking illumination.
Accordingly, using a frequency of below the power source frequency,
using a lighting device or LED used at the power source frequency widely
prevailing, and executing the blinking illumination at a lower frequency
than these, it is possible to enhance the reliability of light source 13.
The advantages of intermittent illumination for fruits or vegetables
as described above will be explained in the following. Fig. 2A is an
explanatory diagram for describing the change in the amount of vitamin C
of paprika stored in temperature changeable room 6 of the refrigerator in
the present preferred embodiment.
In the experiment, the setting of temperature changeable room 6 is
such that vegetable room setting is about 5 °C and LED illumination is
about 20Lx. The illumination timings are 20Hz, 30Hz, 40Hz, under the
conditions of continuous lighting and non-illumination (dark). Then the
change in amount of vitamin C from the before-storage amount of paprika
stored for 5 days has been obtained.
As a result, as shown in Fig. 2A, the content of vitamin C in the dark
is 98%, and the retaining percentage is a little lower than the initial one.
However, in the case of storage under the illumination, in both of
intermittent illumination and continuous illumination, the amount of
vitamin C increased to 121%, 111%, 116%, 104%. Also, there is such a
tendency that the retaining percentage of vitamin C is higher in storage
under intermittent illumination as compared with continuous illumination.
This is because the nutrient of fruit and vegetable can be properly
increased by using vitamin C that is an antioxidative substance produced
through photosynthesis and ecological defense reaction of fruit and
vegetable. The present experiment is intended to actually prove that the
nutrient can be increased by properly exciting such ecological defense
reaction in the refrigerator actually used.
Also, it is commonly known that red light and blue light are effective
for photosynthesis. On the other hand, light in these wavelength regions
gives rise to quality deterioration such as yellowing or optical refraction of
the light. Therefore, when the lights of these colors are applied at a level of
illumination that gives bad influence, the amount of vitamin C will remain a
little increased. However, in this preferred embodiment, blue light is used
as a wavelength for penetration of light into surfaces of fruit and vegetable.
The effect of blue light having bacteriostatic action that suppresses
the increase of germs in microorganisms has been actually proved.
Accordingly, using blue light as a wavelength for penetration of light into
surfaces of fruit and vegetable is very effective to obtain a bacteriostatic
effect that suppresses the increase of germs in vegetable surfaces in
addition to ecological defense reaction.
Further, since blue light has a color that gives a feeling of
refreshment to human being, the user is able to sensually feel that the
vegetables are stored at a high level of cleanness and freshness.
On the other hand, green light is a light that gives no influence to
the growth of vegetable. Therefore, even when the light is applied in
strong illumination enough to increase the amount of vitamin, there will be
no quality deterioration of fruits or vegetables such as transpiration of
water in the vegetables due to active photosynthesis. That is, the quality is
same as in the case of storing in the dark. Also, light of other wavelength
regions reflects from vegetable surfaces, while green light penetrates into
the vegetables. Consequently, when green light is applied to thick fruits or
vegetables such as paprika, the production of vitamin C will be promoted
due to internal photosynthesis.
Thus, in the present preferred embodiment, the production of
vitamin C near vegetable surfaces is promoted due to the wavelength of blue
light that is easily absorbed in the vegetable surfaces. Further, the
freshness can be enhanced by obtaining a bacteriostatic effect of vegetable
surfaces due to the wavelength of blue light. In addition, the wavelength of
green light that facilitates the penetration of light into fruits or vegetables
causes the light to be penetrated into the vegetables, and thereby, it is
possible to promote the production of vitamin C by enhancing the ecological
defense reaction in the vegetables.
Further, intermittent illumination of light source 13 increases
stresses given to vegetables. As a result, it enhances the excitation of
ecological defense reaction, causing the production of vitamin C as an
antioxidant substance to be further promoted.
Also, similar effects as to those of vitamin C can be expected from
vitamin A, polyphenol, carotin, and ubiquinone which are antioxidant
substances produced by ecological defense reaction.
Further, simultaneous intermittent illumination of blue LED and
green LED as light source 13 as an illuminating device makes clear the
bright and dark of the light applied to the vegetables. As a result, it is
possible to more reliably enhance the excitation of ecological defense
reaction.
Also, when blue LED and green LED are illuminated, because of the
color tone based on green, it enables the user to have an image of vegetable
with the effect of illumination of the interior light, giving a clean image to
the user. That is, blue and green colors are able to improve the
storageability by actual illumination as described above and to visually
show the improvement of storageability to the user, and it is also possible to
improve the using convenience.
Thus, in the present preferred embodiment, two different
wavelengths, blue color and green color, are simultaneously illuminated.
This is the illumination of color wavelength used in common, using at least
one of the three primary colors, red purple, blue, and yellow. That is, in
the case of blue LED, blue color is used out of the three primary colors, and
in the case of green LED, green color made by mixing blue and yellow out of
the three primary colors is used. Therefore, it means that same blue color
is used in common. Accordingly, illuminating two different wavelengths at
the same time, and even in case that it looks like a mixed color, illuminating
colors being as similar as possible, it is possible to create a unified
atmosphere and to give a comfortable impression to the user.
In other words, when two different wavelengths are simultaneously
illuminated, it is preferable not to use all of the three primary colors, red,
blue, and yellow, but to use a color tone that can be produced on the basis of
two colors out of the three colors.
In making such a combination, it is desirable to use one color of
green color frequency ensuring excellent penetration of the light. As
another color combination, in an attempt to give stimulation outside the
vegetables, combining red and orange or colorless ultraviolet light in
addition to blue color will bring about similar effects. However, when blue
and green are combined to giveg a feeling of refreshment to the user as
described above, it is sensually difficult to give a feeling of refreshment to
the user by combining red or orange color with green color. Accordingly, in
the present preferred embodiment, green color and blue color are combined
with each other as a color combination.
As described above, in the present preferred embodiment, the light
displays a functional effect of increasing the nutrients of fruits or vegetables.
At the same time, the color tone image may give the user a good impression
of freshness and effective cooling action, and the degree of satisfaction of the
user can be enhanced with respect to the refrigerator.
There is no particular limitations on the wavelength of light. For
example, when light source 13 emitting light containing ultraviolet light is
used, the ultraviolet light acts on the genes of microorganisms suspending
in the storage room (temperature changeable room 6 in this preferred
embodiment) or sticking to the wall or food surfaces in order to inactivate
the microorganism increasing function. As a result, the inside of the
storage room (temperature changeable room 6 in this preferred
embodiment) can be kept in a hygienic state, and it is possible to retard the
generation of color change, bad smell, or sticky surfaces with respect to the
foods. In this way, hygienic storage with excellent storabeability of foods
can be maintained by installing light source 13 containing ultraviolet light.
Further, some of mushrooms and fishes contain much precursor of
vitamin D, and when ultraviolet light is applied to them, the molecules
thereof are excited and converted to vitamin D. Accordingly, installing
light source 13 including ultraviolet light in the storage room (temperature
changeable room 6 in this preferred embodiment), it is possible to store the
foods in the storage room (temperature changeable room 6 in this
preferred embodiment) while increasing the amount of vitamin D contained.
Also, as to the type of light source 13, a miniature bulb, light
emitting diode, fluorescent lamp, or ultraviolet lamp can be mentioned, but
there is no particular limitations, and any type of light source 13 can be
employed. Above all, light emitting diode generates almost no heat from
the lamp itself and is widely used because it is excellent in running cost and
durability.
Further, light source 13 is formed of a plurality of light sources (for
example, blue LED and green LED). However, the installation place of the
light sources in same storage room is not limited to one place. It is
allowable to install individual light sources in different places in the same
storage room. In this case, the user is able to feel a plurality of different
colors, effectively feeling the result obtained by application of light from the
light source.
In the case of the refrigerator in the present preferred embodiment,
it is possible to call the user's attention by illuminating a light having a
color tone different from the ordinary one in case of temperature rise due to
opening of temperature changeable room drawer type door 8. In this case,
it is desirable to call the user's attention in such a manner that the intervals
of intermittent illumination can be visually recognized by the user.
Generally, when the door is kept opened for a long period of time, causing
the inside temperature of the storage room to rise, it is liable to give bad
influences to the foods in the storage room. Particularly, in case of minus
temperature, the water in frozen foods will be vaporized as the atmospheric
temperature becomes increased due to opening of the door for a long period
of time, and it sometimes causes generation of frost on the foods when
cooling of the foods is resumed. In that case, the appearance, taste or
flavor will become worse in terms of food quality. The door is opened for a
long period of time in such cases that the foods are carried in and out or the
door is not closed by the user. Particularly, when the door is not closed by
the user, it will often cause the door to be opened for a long period of time.
When the temperature in the storage room rises, the color tone of
the light from light source 13 is changed to a specific one or the user's
attention is called by making the interval of intermittent illumination
visible. In this way, the user will be able to recognize the door left opened
for a long period of time, and it is possible to maintain the quality of foods,
ice or the like in the storage room. Also, since it becomes possible to
prevent the increase of power consumed for recovering the temperature
after leaving the door opened for a long period of time, the reduction of
energy consumption can be realized as a result.
There is no particular limitation on the color of light source 13 which
is used to let the user recognize the temperature rise in the storage room.
However, it is preferable to use red-based colors from the viewpoint of color
engineering because such colors may give the user an impression of caution,
warning or danger, and also, they are easily visually recognized by the user.
Further, when the color of light source 13 is yellow-based, it will be
easily recognized because the color is conspicuous. At the same time, since
both of normal and handicapped persons are able to recognize yellow as
same color, the color can be used by both of them for same purpose, and it is
possible to provide a refrigerator improved in using convenience.
Also, input to such light source 13 is made on the basis of reaction of
detector 17. A temperature sensor is used as detector 17, and input is
made after detection of a specific temperature. However, using the
detector 17 as a door switch for example, it is also allowable to input after
lapse of a specific time after detection of door opening, and there is no
particular limitation.
Fig. 2B is a flow chart showing the control of light source 13 of the
refrigerator in the present preferred embodiment. In this preferred
embodiment, as shown in Fig. 2B, it is first checked whether the
temperature of vegetable room is at weak setting (2 to 4 °C) (S301). As a
result, when the setting is at weak setting (S301-Y), blinking illumination of
the light source is executed at a frequency of 40Hz (S302). When the
temperature is not at weak setting, for example, it is at strong setting (0 °C
to 2 °C) that is lower temperature setting (S301-N), illumination of the light
source is not performed (S303).
After that, when the temperature setting of vegetable room is
changed (S304), it is checked to find the temperature zone in which the
setting is made (S305). As a result, when it is at weak setting (S305-Y) the
same as mentioned above, blinking illumination of the light source is
continued at a frequency of 40Hz (S306). When the temperature is not at
weak setting, for example, it is at strong setting that is lower temperature
setting (305-N), the control is executed so that illumination of the light
source is not performed (S303).
In the case of high-temperature weak setting (2 to 4 °C) out of the
temperature settings in vegetable room 4, it is best for ordinary storage of
vegetables and liable to excite ecological defense reaction. Accordingly, in
the present preferred embodiment, only in the case of temperature setting
that is liable to excite such ecological defense reaction, the control is
executed the same as described above so that lighting illumination of light
source 13 is performed. When the temperature in vegetable room is at
strong setting that is a lower temperature ranging from 0 °C to 2 °C, it is
relatively low temperature, and ecological defense reaction is hard to be
excited because of dull movement of vegetable cells. Accordingly, the
illumination of light source 13 is discontinued so that lighting illumination
of light source 13 can be performed by focusing on a temperature zone
capable of obtaining better effects. That is, it is possible to increase
nutrient by focusing on more effective temperature zone by using the
characteristic of ecological defense reaction.
In the refrigerator of the present preferred embodiment,
temperature changeable room 6 is positioned below cold room 2, which is
positioned above vegetable room 4 and freezer room 3. By making such a
layout, a woman of average height is able to open and close the temperature
changeable room drawer type door 8 without bending forward. Also, she
can easily take in and out the foods without bending forward.
Consequently, the using convenience will be improved. Also, as to
vegetable room 4 which is used very frequently, a woman of average height
is able to open and close the vegetable room drawer type door 10 without
bending forward. In addition, she can take in and out even massive
vegetables without bending forward. Consequently, the conventional using
convenience will not be affected. Also, due to such a layout that allows the
user to easily use the refrigerator, a physical burden imposed on the user
can be reduced.
In this preferred embodiment, as to the door of each storage room,
taking into account the using convenience, rotary type is employed for cold
room 2, and drawer type is for others, but there is no particular limitation
on these.
In this preferred embodiment, blue LED and green LED are
intermittently illuminated at the same time as light source 13 as a lighting
device, but these lights having different color tones are allowable to be
independent of each other in intermittent illumination. That is, light
source 13 is allowable to be intermittently illuminated with turned-off
intervals such that any one of the light with a wavelength for penetration of
light into the surface of fruits or vegetables and the light with a wavelength
for penetration of light into the interior of fruits or vegetables is not applied.
In this case, because the bright and dark of the light is clear to the
vegetables, with a turned-off interval of light source 13 provided, that is the
timing of no simultaneous illumination of both lights at least, even in case of
single color illumination after the turned-off interval, it is possible to
precisely make clear the bright and dark of the light to vegetables by
application of the light source. In other words, when there is provided a
turned-off interval for maintaining a dark state without application of the
light, it becomes possible to excite the ecological defense reaction with the
light applied after the turned-off interval.
When such different color tone lights are individually intermittently
illuminated, for example, it is allowable to illuminate the lights alternately
through turned-off intervals of light source 13 that is the timing of no
simultaneous illumination at same frequency, or to turn on and off at
different frequencies depending on the color tones. Particularly, in the case
of intermittent illumination at different frequencies depending on the color
tones, it is possible to obtain more effective results by raising the frequency
of the light that is desired to obtain more significant effects.
Thus, the purpose of intermittent illumination in this preferred
embodiment is to excite the ecological defense reaction, and it is preferable
to make clear the bright and dark at certain intervals or constant intervals.
When there is provided a turned-off interval without light applied from light
source 13 at least, it is possible to obtain ecological defense reaction due to
intermittent illumination without being greatly influenced by the interval of
illumination.
Also, as in the present preferred embodiment, energy consumption
of light source 13 can be reduced by intermittent illumination instead of
continuous illumination, and it is possible to realize an energy-saving
refrigerator.
Further, it is preferable to use a configuration in which a plurality of
color lights are alternately turned on without turned-off intervals or a
configuration in which one color light is continuously turned on, while
another color light is intermittently illuminated. In any case, same effects
as in the present preferred embodiment can be obtained when the
illumination control is capable of regenerating a state of some flashing
through intermittent changes of general color tone and illuminance by using
a plurality of light sources meeting the purpose of increasing the
storageability and nutrient value.
As described above, in temperature changeable room 6 of the
refrigerator in the present preferred embodiment, it is possible to penetrate
blue light into the surfaces of fruits or vegetables and green light into the
interior of fruits or vegetables. Accordingly, in addition to the conventional
application of light to vegetable surfaces, light is penetrated into the
vegetables, enabling increase of vitamin C of the whole vegetables, and
thereby, it is possible to improve the storageability by illumination. At the
same time, the using convenience can be improved by visually showing the
user that the storageability has been improved, and it is possible to provide
a high-quality refrigerator.
Also, in this preferred embodiment, described is the inside of
temperature changeable room 6 having a changing function of wide
temperature zones ranging from refrigeration to freezing temperatures, but
the invention is not limited by this configuration. For example, it is
naturally possible to install the mechanism in vegetable room 4 in order to
increase nutrient while enhancing the freshness of fruits or vegetables.
Further, in the present preferred embodiment, the structure of light
source 13 is not described in detail, but it is desirable to provide a cover
formed from light penetrable member that allows penetration of light from
the light source. In this way, dew gathering in the refrigerator closed at
low temperatures can be prevented from direct sticking to light source 13,
and it is possible to prevent light source 13 from becoming deteriorated or
out of order.
Also, in this preferred embodiment, light source 13 is disposed on
the top surface of the storage room. However, in case of a container formed
from light penetrable member that allows penetration of light from the light
source, it is possible to execute the illumination via the container formed
from light penetrable member, for example disposing light source 13 on the
rear surface, bottom or side surface. In that case, because light source 13 is
positioned outside the container as a storage space in the storage room, it
will not be exposed to the atmosphere of high humidity due to vegetables or
the like stored in the storage space, and thereby, it is possible to prevent
dew from sticking to the areas near the light source. In addition, the user
is prevented from touching the light source 13, and it is possible to prevent
the device from becoming out of order, thereby enhancing the safety.
Further, light source 13 can be configured in that the light is
diffused and reflected by using a member such as a reflector plate for
example so that the direction and range of illumination can be selected and
adjusted. In such a configuration, the design freedom for optimizing the
effect is increased, and it is possible to select the position of light source 13
installed, the light emitting position of LED, and the direction of
illumination. Providing light source 13 with a light penetrable cover, it is
also effective to control the direction and diffusion of light with the cover
itself.
In the present preferred embodiment, lighting illumination of light
source 13 is performed only in case of temperature setting for easier
excitation of ecological defense reaction. However, for example, it is
possible to dispose a nutrient-up button on the door surface or operation
panel 14 for performing lighting illumination of light source 13 in optional
timing of the user irrespective of the temperature setting of vegetable room
4. In this case, for example, disposing a nutrient-up button on the door
surface, the user is able to recognize the nutrient-up function. At the same
time, it is possible to increase the nutrient by lighting illumination of light
source 13 in optional timing according to the user's need. Accordingly, it is
possible to more improve the using convenience for the user.
Also, in the present preferred embodiment, it is possible to combine
the configuration for performing lighting illumination of light source 13 only
in case of temperature setting for easier excitation of ecological defense
reaction with a configuration for performing lighting illumination of light
source 13 in optional timing of the user. In that case, it becomes possible to
increase nutrient by lighting illumination of light source 13 in optional
timing of the user in addition to the illumination of light source 13 that is
usually performed by focusing on temperature setting for easier excitation of
ecological defense reaction. Accordingly, it is possible to provide a high
performance refrigerator further improved in using convenience for the
user.
Preferred Embodiment 2
Fig. 3 is a front view showing a refrigerator in the preferred
embodiment 2 of the present invention. Fig. 4 is a vertically sectional view
of the refrigerator of the preferred embodiment.
In this preferred embodiment, for the same portions as in the
preferred embodiment 1 with respect to configuration and technical concept,
the detailed description will be omitted. As for configurations of which the
same technical concept as the content mentioned in the preferred
embodiment described above can be applied to this preferred embodiment, it
is possible to realize a configuration combined with the technical concept
and configuration mentioned in the preferred embodiment described above.
As shown in the figure, refrigerator 100 is provided with three doors
111a, 111b, 111c at the front thereof. In storage box 170, there is provided
a storage room formed of three sections.
Refrigerator 100 comprises a storage room divided into cold room
110, vegetable room 120, and freezer room 130 from top to bottom. In Fig.
3, the opening of each storage room is represented by rectangular broken
lines, and foods to be stored are carried in and out from the front side of
storage box 170 divided in a shelf-like fashion.
Also, each of doors 111a, 111b, 111c is installed on storage box 170
in such manner that the storage can be closed and the doors can be opened
and closed. Specifically, refrigerator 100 comprises door 111a capable of
opening and closing cold room 110, door 111b capable of closing and opening
vegetable room 120, and door 111c capable of closing and opening freezer
room 130. Doors 111a, 111b, 111c are fitted to storage room 170 by means
of hinges that allow opening and closing of the doors.
Heat insulating wall 115 is disposed for partitioning purpose
between cold room 110 and vegetable room 120, and between vegetable 120
and freezer room 130. Storage box 170 has a function of heat insulation
between outside and inside. As shown in the oval of Fig. 3, storage box 170
is formed of inner box 171 vacuum-molded by using resin such as ABS,
outer box 172 formed by using a metal material such as precoat steel sheet,
and heat insulator 173 disposed between inner box 171 and outer box 172.
Also, door 111 is similarly formed of an inner plate, outer plate, and heat
insulator (not shown).
As shown in Fig. 4, refrigerator 100 comprises light source 200,
partition 210 formed from a light penetrable material that is the cover
member of light source 200, and antibacterial device 220. Also, refrigerator
100 includes food container 121 and lid 122 in vegetable room 120.
Antibacterial device 220 is an ozone generator which generates
ozone from the air in vegetable room 120. Antibacterial device 220
suppresses the increase of bacteria sticking the surfaces of fruits or
vegetables in particular, and thereby, it is possible to more improve the
freshness of fruits or vegetables stored in the vegetable room.
Light source 200 is installed so that the inside of food container 121
can be illuminated. When the door is opened by the user to take in or out
the foods, the light applied from light source 200 leaks out of the room.
Therefore, the user of the refrigerator is able to recognize the color tone of
the light. Also, in the present preferred embodiment, light source 200 is
provided with a plurality of light emitting sources. The plurality of light
emitting sources individually emit light of different color tones. The
operation for turning on and off the light emitting sources is performed
through a control board. Light source 200 executes intermittent
illumination. As for the method of illumination and color tone of light
source 200, the technology is same as the content described in the preferred
embodiment 1. That is, the light is controlled by the control board so that
green LED and blue LED are intermittently illuminated at a frequency
ranging from 20 to 50Hz.
Also, antibacterial device 220 is operated every specific time, and the
operation of antibacterial device 220 is stopped when the door is opened.
Further, antibacterial device 220 is provided with an antibacterial
button on the door surface as needed so that the user is able to operate the
device in optional timing. Accordingly, it is possible to make an appeal to
the user for the advantage of the refrigerator having an antibacterial device.
Moreover, since the antibacterial function can be used only in need, it is
possible to provide a refrigerator with better using convenience.
Thus, in the present preferred embodiment, light source 200 is
installed in an attempt to increase nutrient of fruits or vegetables stored in
vegetable room 120, and antibacterial device 220 is installed in an attempt
to enhance the freshness of fruits or vegetables stored in vegetable room
120.
Also, light source 200 is buried in the bottom of heat insulating wall
115 as a partition between cold room 110 and vegetable room 120, which is
positioned at the inner side of vegetable room 120. Since the light source is
buried heat insulating wall 115, it is possible to prevent the foods from
coming in contact with light source 200 when taking out food container 121
and to realize smooth opening and closing operation.
Further, light source 200 is disposed in the vicinity of cold air
discharge port 213. In the vicinity of cold air discharge port 213, cold air
comes in from outside the storage room causing the temperature to be
lowered. Accordingly, even in case dew water sticks to light source 200,
such dew drop can be efficiently eliminated because light source 200 is
positioned in the passage of air from cold air discharge port 213. Also, even
in case the temperature is somewhat increased with light source 200 turned
on, it is possible to suppress the temperature increase around the light
source 200 with the cold air from cold air discharge port 213. Accordingly,
it is possible to suppress the influence of temperature rise to vegetables or
the like and to enhance the preservation of freshness.
Also, same as in the preferred embodiment 1, blue LED and green
LED are illuminated by light source 200. In this way, due to the blue light
applied from blue LED, the light penetrates into the surfaces of fruits or
vegetables, and further the illumination of blue light makes a bacteriostatic
action to suppress the increase of bacteria in microorganism. Therefore, in
addition to the increase of nutrient due to ecological defense reaction of
vegetable surfaces, it is possible to obtain a bacteriostatic effect to suppress
the increase of bacteria in vegetable surfaces.
Further, since blue light has a color that visually gives a feeling of
refreshment to human being, the user is able to sensually feel that the
vegetables are stored at a high level of cleanness and freshness.
Also, green light applied from green LED is a light that gives no
influence to the growth of vegetables. Therefore, even when the light is
applied in strong illumination enough to increase vitamin, there will be no
quality deterioration of fruits or vegetables such as transpiration of water in
the vegetables due to active photosynthesis. Accordingly, even when the
light is applied at a high level of illumination, the quality is same as in the
case of storing in the dark. Also, light of other wavelength regions reflects
from vegetable surfaces, while green light penetrates into the vegetables.
Consequently, when green light is applied to thick fruits or vegetables such
as paprika, the production of vitamin C will be promoted due to internal
photosynthesis.
Thus, in the present preferred embodiment, the production of
vitamin C near vegetable surfaces is promoted due to the wavelength of blue
light that is easily absorbed in the vegetable surfaces. Further, the
freshness can be enhanced by obtaining a bacteriostatic effect of vegetable
surfaces. In addition, the wavelength of green light that facilitates the
penetration of light into fruits or vegetables causes the light to be
penetrated into the vegetables, and thereby, it is possible to promote the
production of vitamin C by enhancing the ecological defense reaction in the
vegetables.
Further, with blue LED and green LED simultaneously illuminated
from light source 200, it becomes bright green-based as a color tone. The
bright green-based color tone enables the user to have an image of vegetable
illuminated by the interior light, and it may give a clean image to the user.
Accordingly, the storageability can be improved by illumination of the light,
and it is possible to visually show the improvement of storageability to the
user and also to improve the using convenience.
In the present preferred embodiment, since LED as a light emitting
diode is used as light source 200, it may save more energy as compared with
an ordinary lamp, further suppressing the temperature rise.
Also, intermittent illumination of light source 200 results in
shortening of the lighting time, and therefore, it becomes possible to install
light source 200 that is more energy-saving and less in temperature rise.
In the present preferred embodiment, LED as a light emitting diode
is used as light source 200, but it is not limited by this configuration. It is
allowable to use a light source combining light sources capable of emitting
lights of different wavelengths. However, in the case of a light source being
greater in heat generation, as in the present preferred embodiment, it is
desirable to employ a configuration that decreases the temperature
influence to the storage room, for example, disposing light source 200 in the
vicinity of cold air discharge port 213 where the temperature is lowered as
cold air flows therein from outside the storage room.
Further, refrigerator 100 is equipped with a evaporator as a cooling
device. In the case of this preferred embodiment, the cooling device is
formed of a cooling cycle having two evaporators. Specifically, first
evaporator 112A is installed at the rear side of the back of cold room 110.
The back of cold room 110 is cooled by heat transfer from first evaporator
112A. The air in cold room 110 is cooled by the back portion thus cooled.
Also, second evaporator 112B is installed at the rear side of the back
of freezer room 130. The inside of freezer room 130 is cooled by the cold air
forcibly passed through second evaporator 112B, and the cold air used to
cool the foods is again returned to second evaporator 112B.
The cold air discharged from second evaporator 112B is also
supplied to vegetable room 120 via cold air discharge port 213 disposed
above the back of vegetable room 120. The volume of cold air supplied to
vegetable room 120 is controlled by opening and closing control a damper
(not shown), and the temperature is maintained at the temperature zone
between the temperature of cold room 110 and the temperature zone of
freezer room 130. Specifically, the temperature is controlled so that it is
maintained at a temperature in a range of 4 °C > 0 °C.
Also, the cold air also supplied to vegetable room 120 through cold
air discharge port 213 returns to second evaporator 112B via cold air suction
port 214 disposed at the bottom of the rear of vegetable room 120.
In this way, the cold air flowing into vegetable room 120 is not the
cold air passing through other storage rooms but the cold air directly
flowing therein from first evaporator 112A and, for example, it is
independent of the cold air passage of the storage room in which the
temperature is relatively high as in the cold room and bacteria are liable to
increase, and therefore, the cold air flowing into the vegetable room is
cleaner and highly antibacterial.
Further, as described above, the cold air in vegetable room 120 is
discharged from cold air suction port 214 disposed at the bottom thereof,
and because the cold air is heavier than air, it is possible to quickly
discharge ozone that is liable to gather at the lower side. Accordingly, the
increase of ozone concentration in vegetable room 120 can be suppressed.
Also, the cold air is heavier than air, and the cold air containing
ozone that is liable to gather at the lower side is discharged from cold air
suction port 214. Consequently, ozone having excellent antibacterial effect
is also circulated to the cold air in freezer room 130 with evaporator 112
disposed at the rear thereof, and thereby, it is possible to enhance the
antibacterial level in the freezer room.
Thus, the cold air supplied to vegetable room 120 via cold air
discharge port 213 returns to second evaporator 112 via cold air suction port
214. In the air passage in vegetable room 120, antibacterial device 220 is
positioned at the upstream side. In other words, antibacterial device 220 is
disposed in a position closer to cold air discharge port 213 than to cold air
suction port 214.
That is, antibacterial device 220 is disposed at the upper steam side
in the air passage in vegetable room 120. In this way, it is possible to
diffuse ozone sprayed from the ozone generator, antibacterial device 220,
uniforming in vegetable room 120, along with the cold air flowing into
vegetable room 120. Accordingly, the freshness of fruits or vegetables
stored can be more enhanced.
Also, ozone sprayed from the ozone generator, antibacterial device
220, is sprayed into the vegetable room through mist outlets 211, 212.
Therefore, installing a plurality of mist outlet 211, 212, it is possible to
further enhance the diffusion of ozone. Also, mist outlet 211, 212 are, as
shown in Fig. 4, disposed at least apart from each other at the front side and
the rear side that correspond to either side with respect to the center in the
back and forth direction of vegetable room 120. In this way, the diffusion of
ozone having an antibacterial function is further enhanced. Such a
configuration having a plurality of mist outlet 211, 212 may function as an
antibacterial material diffusive mechanism.
Further, as an antibacterial material diffusing mechanism, the
antibacterial material mist outlet 211, 212 are arranged apart from each
other at the right side and the left side with respect to the center line in the
right and left direction of vegetable room 120, and it is possible to further
enhance the diffusion of ozone that is an antibacterial material.
Also, mist outlet 211, 212 are arranged at the top side, opening
toward the lower side, and cold air discharge port 213 is arranged at the top
side of vegetable room 120, opening toward the horizontal side. In this way,
it is possible to diffuse ozone, that is heavier than air and tends to go
downward, in the horizontal direction along with the cold air sprayed nearly
horizontally from cold air discharge port 213. After that, ozone is diffused
downward due to its own weight. Accordingly, ozone can be uniformly
distributed by preventing deviation of ozone concentration. As a result, it
is possible to more enhance the antibacterial level in vegetable room 120.
Therefore, the spray direction of mist outlet 211, 212, in which ozone
that is antibacterial material is sprayed from antibacterial device 220, is not
identical to the spray direction in which the cold air is discharged from cold
air discharge port 213 that is a cold air opening for discharging cold air into
the storage room, but crossing the direction. This is another function of the
antibacterial material diffusive mechanism, which may enhance the
diffusion of antibacterial material. Also, the spray direction of mist outlet
211, 212 is desirable to cross the spray direction of cold air discharge port
213, opening for discharging cold air into the storage room, at an
predetermined angle up to about ±30 °C including right angle 90 °C. In
other words, cold air discharge port 213 is arranged so that the cold air
sprayed from cold air discharge port 213 directly goes to mist outlet 211, 212,
and thereby, it may effectively function as a diffusive mechanism.
Food container 121 is a case which is disposed in vegetable room 120
that is a storage room, and can be drawn out, having upward opening 127.
Lid 122 is a plate-like member to close opening 127 of food container 121
and is provided with a passage hole (not shown). Also, lid 122 is formed
from a material that allows sufficient penetration of light of necessary
wavelength out of the light emitted from light source 200. Lid 122 has a
function of adjusting the humidity in food container 121. Specifically, the
humidity transpirated from vegetables stored in food container 121 is
maintained in food container 121 at a certain level, while adjusting the
humidity to such a level that dew will not gather in food container 121.
As described above, refrigerator 100 in the present preferred
embodiment is capable of enhancing the freshness of foods stored by using
the force of light emitted from light source 200. Accordingly, it becomes
possible to store foods for a long period of time in a safer method causing no
harm to human body.
Further, when light source 200 is intermittently illuminated, the
intermittent illumination from light source 200 is invisible to the human eye
or the user, and the intermittent illumination is performed in such manner
that it looks like continuous illumination. Consequently, there will be no
such problem that the user takes the blinking of light as a kind of warning;
receiving mental stresses as a result of watching the continuously blinking
light, or feels uneasy due to visual stimulation that invites anger, and it is
possible to realize a safe illumination method that causes no mental damage
to human body. Thus, it is possible to increase the stresses given to fruits
or vegetables by intermittent illumination, to enhance the excitation of
ecological defense reaction, and to promote the production of vitamin C that
an antioxidant substance.
As described above, in this preferred embodiment, light source 200 is
installed for the purpose of increasing nutrient of fruits or vegetables stored
in vegetable room 120, and antibacterial device 220 is installed for the
purpose of enhancing the freshness of fruits or vegetables stored in
vegetable room 120. Accordingly, it is possible to increase nutrient of fruits
or vegetables stored in vegetable room 120, and in addition, to enhance the
freshness thereof, and to greatly enhance the function of vegetable room
120.
In the present preferred embodiment, food container 121 is installed
in vegetable room 120, but the present invention is not limited by this
configuration. It is allowable to be configured in that foods are directly
stored in vegetable room 120 without food container 121 and the lid thereof.
Also, storage box 170 is partitioned by heat insulating wall 115 in a
stationary fashion, but when it is not necessary to use heat insulating walls
in particular, it is allowable to use partition walls not limited to heat
insulating materials.
Preferred Embodiment 3
Fig. 5 is a front view of a vegetable room of a refrigerator in the
preferred embodiment 3 of the present invention. Fig. 6 is a vertical
sectional view of the vegetable room of the refrigerator in the preferred
embodiment. Fig. 7A is a perspective view of the vegetable room of the
refrigerator in the preferred embodiment. Fig. 7B is a perspective view
showing an example of another vegetable room of the refrigerator in the
preferred embodiment.
In this preferred embodiment, another preferred embodiment is
disclosed with respect to the structure in vegetable room 120 of refrigerator
100 shown in the preferred embodiment 2. For the same portions as
described in the preferred embodiment 1 and the preferred embodiment 2
with respect to configuration and technical concept, the detailed description
is omitted. For such a configuration that the same technical concept as
mentioned in the above preferred embodiment can be applied to this
preferred embodiment, it is possible to realize a configuration combined
with the technical content and configuration mentioned in the above
preferred embodiment.
In the figure, light source 200 is buried in the inner side of vegetable
room 120 at the bottom of heat insulating wall 115 that is a partition
between the cold room and vegetable room 120. Also, light source 200 is
arranged on center line AA' in the lateral (right and left) direction of
vegetable room 120. Further, light source 200 is arranged at a position
closer to the rear side than to the center in the forward and backward
direction of vegetable room 120.
Also, vegetable room 120 is internally provided with food container
121, that is, lower container 121a and upper container 121b arranged at the
upper part of lower container 121a. Upper container 121b is, as shown in
Fig. 7A, disposed at the left side as viewed from front of vegetable room 120.
When lower container 121a and upper container 121b are in a state of being
housed in vegetable room 120, as shown in Fig. 6, lid 141 is closed,
preventing transpiration of the water from the container. When lower
container 121a and upper container 121b are in a state of being drawn out,
as shown in Fig. 7A, lid 141 is not positioned over lower container 121a and
upper container 121b, but it stays at the main body side of refrigerator 100.
That is, lid 141 is fixed in vegetable room 120, and with lower container
121a housed therein, lid 141 serves to close lower container 121a.
Accordingly, there is no fear of hindrance caused by lid 141 when taking the
foods in and out.
Also, as shown in Fig. 7A, light source 200 is not arranged just above
upper container 121b, but it is arranged just above the opening of lower
container 121a so that the light directly reaches lower container 121a.
That is, the light from light source 200 is directly applied to the fruits or
vegetables stored in lower container 121a without any obstruction. The
light is indirectly applied to the fruits or vegetables stored in upper
container 121b via upper container 121b formed from a light penetrable
material. Also, light source 200 is lighted by simultaneous intermittent
illumination of green LED and blue LED.
The operation of the refrigerator having such a configuration will be
described in the following. In addition to the effects in the preferred
embodiments so far described, in this preferred embodiment, the space
illuminated by light source 200 is separated into lower container 121a and
upper container 121b.
Due to the illumination of light source 200, vitamin C that is an
antioxidative material is produced in the fruits or vegetables stored in lower
container 121a through photosynthesis and ecological defense reaction, and
it is possible to properly increase the nutrient of fruits or vegetables.
Also, upper container 121b with the door closed is closed by lid 141
disposed at the upper side thereof, and the space can be maintained at a
higher level of humidity as compared with lower container 121a.
Accordingly, a method of storing fruits, leaf vegetables or the like whose
freshness is enhanced at a higher level of humidity is employed for upper
container 121b, separating the storing space of vegetable room 120, and it is
possible to realize a refrigerator with excellent using convenience.
Further, upper container 121b is formed from a light penetrable
material, and thereby, nutrient enhancement and bacteriostatic action can
be obtained by the illumination of light source 200. Also, cold air flows
indirectly into upper container 121b through lower container 121a. This
prevents the low-temperature cold air from directly flowing into upper
container 121b from the evaporator, and it is desirable to store fruits or
vegetables that prefer a higher level of humidity in the container. Also,
when fruits or vegetables such as bananas and eggplants which are
sensitive to low temperatures and deteriorate in freshness due to low
temperatures are stored in the container, it is possible to prevent them from
low temperature hindrance and to further enhance the freshness.
Accordingly, the cold air flowing in from cold air discharge port 213
directly flows into the storage space of lower container 121a, and also the
light from light source 200 is directly applied thereto in the environment.
On the other hand, highly humid cold air flows into the storage space of
upper container 121b via lower container 121a, and also the light from light
source 200 is indirectly applied thereto via upper container 121b in the
environment. Therefore, the storage environments of these storage spaces
are different from each other.
Thus, in the present preferred embodiment, a combination of blue
light and green light is applied to the fruits or vegetables. Accordingly,
high-quality fruits or vegetables enhanced in nutrient value can be stored,
and also, making it easily associated with the foods to be stored, the user is
able to immediately recognize the temperature condition in the storage
room.
Further, in this preferred embodiment, the types of cold air flowing
in are different from each other, and there are provided a plurality of
containers different in intensity of light from the light source. In this way,
it is possible to store foods in a space suited for the purpose by making
proper use of vegetable room 120. Accordingly, it becomes possible to
effectively increase the nutrients and enhance the freshness of fruits or
vegetables in vegetable room 120.
Also, since light source 200 is buried in heat insulating wall 115, it
prevents the food from touching the light source 200 when opening or
closing the drawer type door, making it possible to realize smooth opening
and closing operation.
In the present preferred embodiment, as shown in Fig. 7A, upper
container 121b is arranged in a position not opposing to light source 200,
but as shown in Fig. 7B, it is also allowable to be configured in that the light
from light source 200 is directly applied to the inside of upper container
121b.
In that case, upper container 121b is able to obtain nutrition
improvement and bacteriostatic action more effectively through direct
illumination of light source 200. In addition, cold air flows indirectly into
upper container 121b through lower container 121a. As a result, it
prevents the low-temperature cold air from flowing into upper container
121b from the evaporator, enabling the storage of fruits or vegetables that
prefer a high level of humidity. Also, when fruits or vegetables such as
bananas and eggplants which are sensitive to low temperatures and
deteriorate in freshness due to low temperatures are stored in the container,
it is possible to prevent low temperature hindrance and to further enhance
the freshness. Therefore, the enhancement of nutrients can be realized by
focusing on fruits or vegetables in upper container 121b.
Also, in this case, when the foods are stored in lower container 121a
and upper container 121b, lid 141 is closed, thereby preventing
transpiration of water out of the containers. When lower container 121a
and upper container 121b are in a state of being drawn out, lid 141 is not
positioned over lower container 121a and upper container 121b, but it stays
at the main body side of refrigerator 100. Accordingly, there is no fear of
hindrance caused by lid 141 when taking the foods in and out.
Preferred Embodiment 4
Fig. 8 is a vertical sectional view near a water gathering portion of a
refrigerator in the preferred embodiment 4 of the present invention. Fig. 9
is a function block diagram of the refrigerator in the preferred embodiment.
Fig. 10 illustrates an image of sterilization with mist generated by an
electrostatic mist making device used in the refrigerator of the present
preferred embodiment.
In the present preferred embodiment, for the same portions as in the
preferred embodiments 1 to 3 with respect to configuration and technical
concept, the detailed description will be omitted. As for configurations of
which the same technical concept as the content mentioned in the preferred
embodiments described above can be applied to this preferred embodiment,
it is possible to realize a configuration combined with the technical content
and configuration mentioned in the preferred embodiments described above.
In Fig. 8, electrostatic mist making device 414 and water gathering
plate 423 for supplying water to electrostatic mist making device 414 are
disposed in partition 472 at the top of vegetable room 405. Further, light
source 437 for applying blue light and green light to the inside of the
refrigerator and diffusion plate 438 for diffusing the light from light source
437 into the whole of the inside of the refrigerator are disposed in partition
472. Vegetable room 405 is equipped with vegetable room temperature
detector 439 and vegetable room humidity detector 440.
The antibacterial device is formed of electrostatic mist making
device 414 that is a mist making device for generating mist by using water
kept in vegetable room 405. Electrostatic mist making device 414 functions
so that mist containing radicals in particular sticks to the fruits or
vegetables. In this way, the increase of bacteria sticking to the surfaces of
fruits or vegetables can be suppressed. As a result, the freshness of fruits
or vegetables stored in the vegetable room can be enhanced.
Also, electrostatic mist making device 414 in the present preferred
embodiment needs no water supply from outside because it may generate
mist by using dew water deposited on members on which water in the
storage room gathers in the form of dew.
Water gathering plate 423 which is a member on which water
gathers in the form of dew is cooled so as to become lower than the dew
point in temperature by means of the cooling mechanism of the refrigerator.
In this way, a temperature difference is generated between water gathering
plate 423 and refrigerator temperature, causing the water in the
refrigerator to gather on water gathering plate 423 in the form of dew.
Also, in Fig. 9, controller 442 serves to control electrostatic mist
making device 414, heater 424, cooling unit 443, and fan unit 425 in
accordance with the detection results of water gathering plate temperature
detector 430, vegetable room temperature detector 439, vegetable room
humidity detector 440, and door opening/closing detector 441. Water
gathering plate temperature detector 430 is arranged in the vicinity of
water gathering plate 423 in partition 472. Also, door opening/closing
detector 441 is arranged in the vicinity of hinge 431 in order to detect the
opening and closing of door 434.
The operation of the refrigerator in the present preferred
embodiment having the above configuration will be described in the
following. The dew point temperature of vegetable room 405 can be
predicted by vegetable room temperature detector 439 and vegetable room
humidity detector 440. And, the adjustment is made so that the water
gathering plate surface temperature is lower than the dew point
temperature. For example, the water gathering plate surface temperature
is adjusted as shown in Table 1.
For example, when the vegetable room temperature of vegetable
room 405 is 5 °C and the humidity thereof is 90%, the dew point
temperature is 3.5 °C. When the temperature in vegetable room 405
becomes lower than the dew point temperature, vapors in the refrigerator
are deposited on water gathering plate 423 in the form of dew. The dew
water is delivered to the electrostatic mist making part of electrostatic mist
making device 414 along cover 432 of the water gathering plate disposed at
water gathering plate 423 or at the storage room side of water gather plate
423.
The water delivered from water gathering plate 423 and cover 432 is
used to spray mist from electrostatic mist making device 414, which is
sprayed into container 433 in which vegetables are stored. The sprayed
mist maintaining ozone and OH radical sticks to the surfaces of fruits or
vegetables plus-electrified. The mist is antibacterial, sterile, and
bactericidal, and at the same time, it may oxidize and decompose harmful
substances sticking to the vegetable surfaces. Also, the mist water gets
into fine holes of vegetables or fruits, and is absorbed into the vegetables.
The mist generated by electrostatic mist making device 414 in the
present preferred embodiment maintains ozone and radical, having strong
oxidizing power. A part of bacterial cell membrane protein in the texture of
bacteria is oxidized, decomposed, and subjected to bacteriolysis by such
ozone and radical, and consequently, the bacteria are inactivated.
Fig. 10 illustrates an image of sterilization with mist generated by
electrostatic mist making device 414. In Fig. 10, bacterium is formed in
that cytoplasm 452 internally having nucleic acid 451 is covered with cell
membrane 453. In this preferred embodiment, a part 453a of cell
membrane 453 is broken by ozone or OH radical retained in mist 454
generated by electrostatic mist making device 414. As in the present
preferred embodiment, only by breaking a part 453a of cell membrane 453,
it is possible to inactivate and extinguish the bacterium even without
breaking nucleic acid 451. Thus, in the present preferred embodiment, the
level of ozone or OH radical is not so high as to inactivate and
instantaneously extinguish bacterium, but ozone or OH radical can be used
at a level such that inactivation and extinction of bacterium are effectively
promoted by breaking the cell membrane of the bacterium. Using such a
level of ozone or OH radical, it is possible to inactivate bacterium to such an
extent that the freshness of vegetables is not affected. Thus, in this
preferred embodiment, the mist generated is able to take antibacterial,
sterile, and bactericidal actions on the inside of vegetable room and surfaces
of vegetables, and at the same time, to oxidize and decompose harmful
substances sticking to vegetable surfaces.
Accordingly, in the present preferred embodiment, the electrostatic
mist making device is a mist spray device for supplying fine particles of
water and at the same time it serves as an antibacterial device which may
suppress increase of bacteria and virus.
Fig. 11 shows the result of confirming the effect of sterilizing
coliform bacteria that is a representative type of bacteria by using an
experimental box nearly closed, supposing a vegetable room of a
refrigerator.
The conditions set for the experiments are about 70L as the capacity
of the experimental box, about 5 °C as the experimental box temperature,
and 90%HR or over as the relative humidity in experimental box.
Electrostatic mist making device 414 in this preferred embodiment is
installed in the experimental box and then operated at the operation ratio of
30-minite ON and 30-minute OFF. For the purpose of comparison, a
conventional vegetable room is supposed, and the test conducted is the same
as the one performed by spraying mist by using a supersonic mist making
device instead of electrostatic mist making device 414 under the same
conditions as for the above experimental box.
In Fig. 11, solid line P1 shows the sterilization percentage attained
by the experimental box in the present preferred embodiment. Also, solid
line Q1 shows the sterilization percentage attained by the experimental box
that is supposed to be a conventional vegetable room. As shown in Fig. 11,
in the conventional supersonic mist making device, the sterilization
percentage is less than 30%, while in the present preferred embodiment, it
has been found to be 95% or over in 3 days and 99% or over in 7 days in the
case of mist by using the electrostatic mist making device.
Fig. 12 illustrates an image of mold suppression by mist containing
radical generated by electrostatic mist making device 414. Mold grows as
spore 460 germinates and makes mycelium 461 longer. As shown in Fig.
12, due to ozone or OH radical 462 contained in the mist generated,
elongated mycelium 461 is removed at R portion. As a result, the mold is
unable to elongate the mycelium any more and is inactivated, and thereby,
the growth of mold is suppressed. In this way, in the present preferred
embodiment, the level of ozone or OH radical used is not so high as to
extinguish the mold itself in a moment, but ozone or OH radical is used to
such an extent that inactivation or extinction of bacteria is effectively
promoted by breaking down mycelium 461 of mold. Accordingly, it is
possible to suppress the growth of mold in a range such that the freshness of
vegetables is not affected.
Fig. 13 shows the result of confirming the effect of sterilizing black
mold that is a representative type of mold by using an experimental box
that is supposed to be a vegetable room of a refrigerator. The conditions
set for the experiments are about 70L as the capacity of the experimental
box, about 5 °C as the experimental box temperature, and 90%HR or over as
the relative humidity in experimental box, and electrostatic mist making
device 414 in this preferred embodiment is installed in the experimental box.
For the purpose of comparison, a conventional vegetable room is supposed,
and the test conducted is the same as the one performed under the same
conditions as mentioned above excluding electrostatic mist making device
414. Spray is executed so that the number of initially suspended molds in
the specimen mold is 1000 pcs or over per 100L air. The number of molds
is measured by using an air sampler suction method.
In Fig. 13, solid line P2 shows the change in the number of molds in
the experimental box in the present preferred embodiment. Also, solid line
Q2 shows the change in the number of molds in the experimental box that is
supposed to be a conventional vegetable room. As shown in Fig. 13, after
60-minute operation of electrostatic mist making device 414 in this
preferred embodiment, the sterilizing effect obtained is 99% with respect to
the number of molds. The sterilizing effect can be confirmed with respect
to bacteria suspended in the refrigerator as well as the vegetables and
inside surfaces of the refrigerator. On the other hand, in the case of the
experimental box that is supposed to be a conventional vegetable room, the
sterilizing effect obtained is about 95%.
Fig. 14 illustrates an image of anti-virus in the mist generated by
electrostatic mist making device 414. Virus usually increases as protein
called spikes existing on the surface of virus lives upon nutrient such as
saliva. As shown in Fig. 14, extra-fine mist containing OH radical 470
generated by electrostatic mist making device 414 sticks to virus 471 and
decomposes the spikes (protein). As a result, virus 471 is unable to live
upon the nutrient and is inactivated, and thereby, the increase of virus can
be suppressed. In this way, in the present preferred embodiment, the level
of ozone or OH radical used is not so high as to extinguish virus 471 itself in
a moment, but ozone or OH radical is used to such an extent that
inactivation or extinction of virus is effectively promoted by breaking down
protein on the surface of virus 471. Accordingly, in the present preferred
embodiment, it is possible to suppress the increase of virus in a range such
that the freshness of vegetables is not affected.
Fig. 15 shows the result of confirming the anti-virus effect of the
electrostatic mist making device in the present preferred embodiment by
tests using an experimental box. The conditions set for the tests are about
30L as the capacity of the experimental box, room temperature as the
experimental box temperature, and 90%HR or over as the relative humidity
in experimental box. And, electrostatic mist making device 414 of the
present preferred embodiment is installed in the experimental box and then
operated at the operation ratio of 30-minite ON and 30-minute OFF. For
the purpose of comparison, a conventional vegetable room is supposed, and
the test conducted is the same as the one performed without electrostatic
mist making device 414. The comparison is made as to the inactivation of
virus by using logarithmic values of 50% tissue culture infection degree
(TCID50). The smaller the logarithmic value of TCID50, the higher the
virus inactivation degree, and it can be said that the difference is significant
when it is 2 or over with respect to LogTCID50 value.
From the result of this test, when electrostatic mist making device
414 of the present preferred embodiment is operated for two hours, the
difference is 2 or over in LogTCID50/ml with respect to the initial one and
the object (blank), and it has been confirmed that a virus inactivating effect
can be obtained.
Also, it is not shown, but the same sterilizing effect as for coliform
bacteria can also be obtained for yellow staphylococcus that is strong
against dryness and comes to live in the refrigerator via human hands.
Further, excellent sterilizing effect can be obtained similarly with respect to
disease germs such as 0-157, MRSA, and influenza virus. As a result, it
has been found that excellent sterilizing effect can be obtained against
various types of germs such as bacteria, mold, and virus.
As described above, in the present preferred embodiment, the
humidity and freshness preservation of vegetables can be enhanced by
means of electrostatic mist making device 414 which sprays mist into
vegetable room 405 so that the mist sticks to the vegetables. Also, due to
ozone or OH radical generated at the same time with mist generated, mold,
bacteria, enzyme, virus or the like existing in the refrigerator, on food
surfaces, and in the air in the refrigerator can be eliminated, and also it is
possible to enhance the effects of deodorizing the refrigerator, removing
harmful substances sticking to food surfaces, and preventing the
refrigerator from being stained.
Further, the water is free of mineral components or impurities
because dew water is used instead of city water, and it is possible to prevent
deterioration of the water holding property due to deterioration or clogging
of the water holding material.
On the other hand, the fruits or vegetables stored in vegetable room
405 are indirectly illuminated by light source 437. Light source 437
simultaneously illuminates light including blue light whose central
wavelength is 470nm and 2-wavelength light of light including green light
whose central wavelength is 520nm. For example, using blue LED and
green LED is just enough to meet the purpose. In this case, the lighting
intensity is preferable to be 20 to 100Lx on the object surfaces such as
vegetables because it is enough to increase vitamin and to ensure
illumination that gives a fresh and cool feeling to the user in opening and
closing the door. Also, the timing of intermittent illumination is preferable
to be 20 to 50Hz. When blue light and green light are intermittently
applied to mist-absorbed vegetables and fruits, the vegetables and fruits
perform photosynthesis by using the water absorbed, promoting the
production of vitamin C.
Also, OH radical generated by intermittent illumination and
electrostatic mist gives stresses to the vegetables and fruits and it invites
ecological defense reaction. As a result, the production of nutrients such as
vitamin C, vitamin A, carotin, polyphenol, and ubiquinone which are
antioxidative substances is promoted, making the vegetables and fruits high
in nutrient value.
In the present preferred embodiment, an antibacterial device is
configured by electrostatic mist making device 414 which sprays mist, using
water gathering plate 423. However, when electrostatic mist making
device 414 is used as an antibacterial device the same as in this preferred
embodiment, and discharge is executed without using a water supply device
such as water gathering plate 423, then electrostatic mist making device
414 will become an antibacterial device which sprays no mist liquid and is
able to generate ozone gas and minus ion.
Accordingly, as another type of ozone generator specifically
described in the present preferred embodiment, it is allowable to install the
device in place of electrostatic mist making device 414 without a water
supply device. In that case, water gathering plate 423 is not needed and it
is naturally unnecessary to cool water gathering plate 423, and therefore, it
is possible to install electrostatic mist making device 414 as an antibacterial
device in an optional place in the refrigerator.
As described above, in this preferred embodiment, a proper quantity
of fine mist is sprayed to the vegetables and fruits stored in container 433 by
means of electrostatic mist making device 414, and in addition, blue light
and green light are intermittently illuminated by light source 437. In this
way, it is possible to promote the normal photosynthesis of vegetables and
fruits and at the same time to enhance the ecological defense reaction of
vegetables and fruits. Accordingly, the vegetables and fruits will not
wither during storage, increasing nutrients such as vitamins, and the foods
can be stored maintaining high nutrient value and quality.
Preferred Embodiment 5
Fig. 16 is a vertically sectional view showing the right and left
cut-away sections of a refrigerator in the preferred embodiment 5 of the
present invention. Fig. 17 is a front view of an essential portion showing
the back of a vegetable room of the refrigerator in the preferred embodiment.
Fig. 18 is a sectional view along line 18-18 of Fig. 17 with respect to the
periphery of an electrostatic mist making device disposed in a vegetable
room of the refrigerator in the preferred embodiment.
In the present preferred embodiment, for the same portions as
described in the preferred embodiments 1 to 4 with respect to configuration
and technical concept, the detailed description is omitted. For such a
configuration that the same content and technical concept mentioned in the
above preferred embodiments can be applied to this preferred embodiment,
it is possible to realize a configuration combined with the technical content
and configuration mentioned in the above preferred embodiments.
Particularly, in this preferred embodiment, another embodiment of
the electrostatic mist making device that is an antibacterial device in the
preferred embodiment 4 is mainly described. Accordingly, the light source
is not described, but the technology applied is same as for the one applied to
the light source described in the preferred embodiments 1 to 4.
In the figure, heat insulated box 501 that is the main body of
refrigerator 500 is formed of outer box 502 mainly using steel sheets, inner
box 503 formed from resin such as ABS, and foamed heat insulator 580 such
as hard foam urethane filled into spaces between outer box 502 and inner
box 503. In this configuration, heat insulated box 501 is heat-insulated
from the circumference and thermally divided into a plurality of storage
rooms by means of partition walls. That is, at the uppermost position, cold
room 504 is disposed as a first storage room. Under cold room 504 are
disposed temperature changeable room 505 as a fourth storage room and
ice making room 506 as a fifth storage room in a lateral fashion. Under
temperature changeable room 505 and ice making room 506 is disposed
vegetable room 507 as a second storage room. At the lowest position,
freezer room 508 is disposed as a third storage room.
Cold room 504 is usually set to 1 °C to 5 °C that is the lower limit
non-freeze temperature for the purpose of refrigeration storage. Vegetable
room 507 is set to 2 °C to 7 °C that is a temperature equal to or a little
higher than the temperature of cold room 504. Freezer room 508 is set to
the freezing temperature zone usually ranging from - 22 °C to - 15 °C for
the purpose of freeze storage. However, for improving the condition of
freeze storage, it is sometimes set to, for example, a temperature as low as -
30 °C or - 25 °C.
Temperature changeable room 505 is able to switch the
temperature to a temperature zone previously set between the refrigeration
temperature zone and the freeze temperature zone other than the
temperature zones for the cold room set atl °C to 5 °C, vegetable room set at
2 °C to 7 °C, and freezer room usually set at - 22 °C to - 15 °C.
Temperature changeable room 505 is a storage room provided with an
independent door disposed beside ice making room 506, and it has a drawer
type door.
In the present preferred embodiment, temperature changeable room
505 is a storage room including the refrigeration and freeze temperature
zones. However, it is allowable to leave the refrigerating operation to cold
room 504 and vegetable 507, and the freezing operation to freezer room 508,
and to use temperature changeable room 505 as a storage room only for
switching the above temperature zone between refrigeration and freeze.
Also, it is allowable to be a storage room fixed at a specific temperature
zone.
Ice making room 506 makes ice by using an automatic ice maker
(not shown) disposed at the upper portion of the refrigerator, using the
water delivered from a water tank (not shown) in refrigerator 504, and
stores the ice in a ice container (not shown) arranged at the bottom of the
refrigerator.
The top portion of heat insulated box 501 is provided with a concave
formed in a step-wise fashion in the direction toward the rear of the
refrigerator. Machine room 501a is formed in the step-wise concave.
Compressor 509 and the high-pressure side component parts of the freezing
cycle such as a dryer (not shown) for dissipating water are housed in
machine room 501a. That is, machine room 501a with compressor 509
housed therein is formed in such a manner as to cut into the rear region of
the uppermost portion in refrigerator 504.
In this way, machine room 501a including compressor 509 is
disposed in the rear region of refrigerator 504 at the uppermost portion of
heat insulated box 501 that is used to be a dead zone rather being out of the
user's hand. As a result, the machine room space can be effectively used as
a storage room space, which is located at the lowest portion of heat
insulated box 501, that is a convenient position to use for the user, in a
conventional refrigerator. Accordingly, it is possible to greatly improve the
storageability and using convenience.
In the present preferred embodiment, it is allowable to apply the
configuration described in the following to a refrigerator configured in that a
machine room including compressor 509 is arranged in the rear region of the
storage room at the lowest portion of heat insulated box 501 that is used to
be an arrangement generally employed.
Cooling room 510 for producing cold air is disposed at the back of
vegetable room 507 and freezer room 508, which is separate from freezer
room discharge air passage 541. Between vegetable room 507, freezer room
508, and cooling room 510 are arranged freezer room discharge air passage
541 for sending cold air to each heat-insulative room and back partition wall
511 formed for insulating heat from each storage room. Also, there is
provided partition plate 561 (see Fig. 18) for the purpose of isolation
between freezer room discharge air passage 541 and cooling room 510.
Evaporator 512 is disposed in cooling room 510. In the upper space of
evaporator 512 is arranged cooling fan 513 which sends the cold air from
evaporator 512 to cold room 504, temperature changeable room 505, ice
making room 506, vegetable room 507, and freezer room 508 by means of a
forcible convention system.
Also, in the lower space of evaporator 512, there is provided radiant
heater 514 formed of a glass tube for dissipating frost or ice sticking to
evaporator 512 and its surroundings during the cooling operation. Further,
drain pan 515 is disposed thereunder, which serves to receive the water
generated due to defrosting. There is provided drain tube 516 going
through from the bottom of drain pan 515 to the outside of the refrigerator.
Evaporation tray 517 is disposed out side the refrigerator at the
downstream side of drain tube 516.
In vegetable room 507, there are provided lower container 519
placed on a frame fitted to drawer door 518 of vegetable room 507, and
upper container 520 placed on lower container 519.
With drawer door 518 closed, lid 522 mainly for closing upper
container 520 is held on first partition wall 523 at the upper part of the
vegetable room. With drawer door 518 closed, lid 522 is in tight contact
with the upper right and left, and back sides, and nearly in contact with the
upper front side of upper container 520. Further, the space at the
boundary between the lower right and left sides at the back of upper
container 520 and lower container 519 is narrowed so as to prevent the
humid air in the food storing portion from going outside to such an extent
that the operation of upper container 520 is not affected.
Light source 590 is buried in first partition wall 523. Light source
590 is same as in the configuration described in the preferred embodiments
1 to 4, and the detailed description is omitted.
Between lid 522 and first partition wall 523, as shown in Fig. 17,
there is provided a passage of cold air discharged from vegetable room
discharge port 524 formed in back partition wall 511. Also, between lower
container 519 and second partition wall 525, there is provided a space as a
cold air passage. The bottom of back partition wall 511 at the back of
vegetable room 507 is provided with vegetable room suction port 526 for
returning the heat-exchanged cold air to evaporator 512 after cooling the
inside of vegetable room 507.
In the present preferred embodiment, it is allowable to apply the
configuration described in the following to a refrigerator which employs a
conventional system generally employed such that the door is opened and
closed by mans of a frame fitted to the door and a rail installed on the inner
box as is conventionally generally employed.
Back partition wall 511 is, as shown in Fig. 18, formed of back
partition wall surface 551 formed from resin such as ABS and heat insulator
552 formed from foamed styrol for assuring heat insulation of storage rooms,
isolating freezer room discharge air passage 541 and cooling room 510 (see
Fig. 16). Here, concave 511a for making the temperature lower than the
temperatures at other portions is formed in a part of the inner wall surface
of the storage room of back partition wall 511, in which electrostatic mist
making device 531 that is an anti-bacterial device is installed.
Electrostatic mist making device 531 is mainly formed of part of
making to mist 539, voltage feeder 533, and outer case 537. Mist port 532
and humidity supply port 538 are formed in a part of outer case 537. Part
of making to mist 539 is provided with electrode of making to mist 535 that
is atomizing tip portion, and electrode of making to mist 535 is securely
connected with cooling pin 534 that is a heat transfer cooling member
formed from an excellent heat transfer material such as aluminum, copper,
and stainless steel.
Electrode of making to mist 535 is an electrode connecting member
formed from excellent heat transfer material such as aluminum, stainless
steel, and brass. Electrode of making to mist 535 is fixed nearly at the
center of one end of cooling pin 534 and is electrically connected to one end
of the wiring from voltage feeder 533.
Cooling pin 534 that is heat transfer cooling member is, for example,
formed in columnar shape of about 10 mm in diameter and about 15 mm in
length. Electrode of making to mist 535 is about 1 mm in diameter and
about 5 mm in length. Cooling pin 534 has a great heat capacity of 50 to
1000 times, preferably 100 to 500 times greater, as compared with electrode
of making to mist 535. Thus, the heat capacity of cooling pin 534 is 50
times or over, preferably 100 times or over, as compared with the heat
capacity of electrode of making to mist 535, and thereby, it is possible to
further prevent a great influence due to temperature change of the cooling
section from being directly given to electrode of making to mist 535. As a
result, it is possible to realize stable spray of mist with less fluctuating load.
Also, as the upper limit value of the heat capacity, cooling pin 534 has a
heat capacity of 1000 times or less, preferably 500 times or less, as
compared with electrode of making to mist 535. As for the upper limit
value, if the heat capacity is excessive, considerable energy will be required
for cooling the cooling pin 534, making it difficult to save the energy for
cooling the cooling pin 534. However, keeping the heat capacity less than
the upper limit, a great influence can be prevented from being given to
electrode of making to mist 535 in case of the heat fluctuating load from the
cooling section, and it is possible to execute stable cooling of electrode of
making to mist 535 while achieving the energy-saving purpose. Further,
with the heat capacity kept less than the upper limit, it is possible to keep
the time lag required for cooling of electrode of making to mist 535 via
cooling pin 534 within an appropriate range. Accordingly, the delay of rise
in cooling of electrode of making to mist 535 or water supply to electrostatic
mist making device 531 can be prevented and it becomes possible to execute
stable cooling of electrode of making to mist 535.
Also, the material for cooling pin 534 is preferable to be a high heat
transfer material such as aluminum and copper, and it is desirable to be
covered with heat insulator 552 for the purpose of efficient transfer of cold
from one end (vegetable room 507 side) to the other end (electrode of making
to mist 535 side) of cooling pin 534.
Further, since it is necessary to maintain heat transfer between
electrode of making to mist 535 and cooling pin 534 for a long period of time,
thermal resistance is suppressed by pouring epoxy material into the
connection for preventing intrusion of humidity or the like. In addition,
electrode of making to mist 535 and cooling pin 534 are secured. Also, it is
allowable to secure them, for example, by press-fitting electrode of making
to mist 535 to cooling pin 534 in order to reduce thermal resistance.
Further, since it is necessary for cooling pin 534 to transfer cold in
heat insulator 552 for heat-insulating the storage room from evaporator 512
or the air passage, the length thereof is preferable to be 5 mm at least,
preferably 10 mm at least. However, if the length is over 30 mm, the effect
will be lowered.
Electrostatic mist making device 531 installed in vegetable room 507
is in high-humidity environment, and there is a possibility that the
humidity gives influences to cooling pin 534. Therefore, it is preferable for
cooling pin 534 to select use a metal material having corrosion and rust
resisting properties or a material surface-coated with Alumite or the like.
Also, in this preferred embodiment, since the shape of cooling pin
534 that is heat transfer cooling member is columnar, even when it is a little
tight to fit in concave 511a of heat insulator 552, it can be press-fitted while
slightly turning electrostatic mist making device 531. Accordingly, cooling
pin 534 can be more tight fitted without gaps. Also, the shape of cooling
pin 534 is allowable to be rectangular or equilaterally polygonal, and in the
case of polygons, positioning will be easier as compared with columns and it
is possible to dispose electrostatic mist making device 531 in correct
position.
Further, disposing electrode of making to mist 535 that is atomizing
tip portion on the central axis of cooling pin 534, it is possible to keep
constant the distance between opposed electrode 536 and electrode of
making to mist 535 even when cooling pin 534 is turned to be press-fitted,
and thereby, to maintain a stable discharge distance.
Cooling pin 534 that is heat transfer cooling member is fixed in
outer case 537, and cooling pin 534 itself has convex 534a protruded from
the outer case. Cooling pin 534 has convex 534a at the opposite side of
electrode of making to mist 535, and convex 534a is fitted in deepest concave
511b that is deeper than concave 511a of back partition wall 511.
Accordingly, there is provided deepest concave 511b that is deeper
than concave 511a at the back side of cooling pin 534 that is a heat transfer
cooling member. Therefore, at the portion of deepest concave 511b, the
cooling room 510 side of heat insulator 552, that is, the freezer room
discharge air passage 541, heat insulator 552 is thinner than the other
portions of back partition wall 511 at the back side of vegetable room 507.
Heat insulator 552 as heat relieving member is installed so that cooling pin
534 is cooled with cold air of cooling room 510 from the back via heat
insulator 552 that is heat relieving member.
Also, cold air produced by cooling room 510 is used to cool cooling pin
534 that is heat transfer cooling member. Since cooling pin 534 is formed by
a piece of metal being excellent in heat transfer, the cooling section is able to
execute cooling necessary for dew condensation of electrode of making to
mist 535 that is atomizing tip portion only by heat transfer form freezer
room discharge air passage 541 in which the cold air produced by evaporator
512 flows, and it is possible to perform dew condensation.
Thus, in the present preferred embodiment, an antibacterial device
having a simple structure can be used to spray mist, and it is possible to
realize highly reliable atomization with less trouble. Also, cooling pin 534
as a heat transfer cooling member and electrode of making to mist 535 as an
atomizing tip portion can be cooled by using the cooling source of the
refrigeration cycle, and it is possible to execute energy-saved atomization.
Also, in this case, cooling pin 534 as heat transfer cooling member in
the present preferred embodiment is shaped to have convex 534a at the
opposite side of electrode of making to mist 535 that is atomizing tip portion.
Accordingly, end portion 534b at the convex 534a side of part of making to
mist 539 is nearest the cooling section. Therefore, the end portion 534b
side of cooling pin 534, farthest away from electrode of making to mist 535,
is first cooled with the cold air of the cooling section.
Further, at the position opposing to electrode of making to mist 535,
doughnut disk-like opposed electrode 536 is disposed at the vegetable room
507 side in such manner as to keep a constant distance from the tip of
electrode of making to mist 535, and mist port 532 is formed on the
extension thereof.
Also, voltage feeder 533 is disposed in the vicinity of part of making
to mist 539, and the negative potential side of voltage feeder 533 which
generates high voltage is electrically connected to electrode of making to
mist 535, while the positive potential side thereof is electrically connected to
opposed electrode 536.
Since discharge always takes place due to mist spray in the vicinity
of electrode of making to mist 535, there is a possibility that corrosion occurs
at the tip of electrode of making to mist 535. Generally, refrigerator 500 is
operated for a long period of over 10 years. Therefore, it is necessary to
conduct reliable surface treatment on the surfaces of electrode of making to
mist 535, and it is desirable to employ, for example, nickel plating, gold
plating, or platinum plating method.
Opposed electrode 536 is, for example, formed from stainless steel,
and also, it is necessary to assure reliability for a long period of time. So, it
is desirable to perform surface treatment such as platinum plating in order
to prevent sticking of foreign matters and staining in particular.
Voltage feeder 533 is communicated with controller 546 of the
refrigerator main body, and it is controlled to turn ON/OFF the high voltage
of voltage feeder 533 according to the input signal from refrigerator 500 or
electrostatic mist making 531.
In the present preferred embodiment, voltage feeder 533 is installed
in electrostatic mist making device 531, which serves to keep the high
temperature and low humidity atmosphere in vegetable room 507. For
achieving the purpose, a moisture-proof material or coating material is
applied to the board surfaces of voltage feeder 533. Such coating is not
needed when voltage feeder 533 is installed in a high-temperature position
outside the storage room.
On back partition wall surface 551 which secures electrostatic mist
making device 531, heater 554 for adjusting the temperature of vegetable
room 507 or preventing dew gathering on the surfaces is installed between
back partition wall surface 551 and heat insulator 552.
The operation of refrigerator 500 in the present preferred
embodiment having such a configuration will be described in the following.
First, the operation of the refrigeration cycle is described. The
refrigeration cycle is activated to perform the cooling operation according to
the signal from a control board (not shown) in accordance with the
temperature set in the refrigerator. The high-temperature high-pressure
refrigerant discharged with compressor 509 operated is condensed and
liquefied by a condenser (not shown). Further, it is condensed and
liquefied while preventing dew gathering of heat insulated box 501 through
the side and rear surfaces of heat insulated box 501 that is the refrigerator
main body, and the refrigerant piping (not shown) disposed in the front
space of heat insulated box 501 that is the refrigerator main body, and then
it goes to the capillary tube (not shown). After that, in the capillary tube, it
is heat-exchanged with suction pipe (not shown) leading to compressor 509
and reduced in pressure before going to evaporator 512 in the form of
low-temperature low-pressure refrigerant.
The low-temperature low-pressure refrigerant is heat-exchanged
with the air in each storage room such as freezer room discharge air passage
541 which is transported by the operation of cooling fan 513, and then, the
refrigerant in evaporator 512 is evaporated and vaporized. In this case,
cold air for cooling each storage room is produced in cooling room 510. The
low-temperature cold air is separated by using air passages or damper and
applied from cooling fan 513 to cold room 504, temperature changeable room
505, ice making room 506, vegetable room 507, and freezer room 508,
thereby executing the cooling at temperatures of the intended temperature
zones. Particularly, vegetable room 507 is adjusted so as to be kept in a
range from 2 °C to 7 °C by regulating the cold air distribution and ON/OFF
operation of heater 554. Generally, there is provided no refrigerator
temperature detector in many cases.
The air after cooling the cold room 504 returns to the cold room for
the purpose of circulation to evaporator 512. After that, it is discharged
into vegetable room 507 from vegetable room discharge port 524 formed in
the way going to freezer room discharge air passage 541, and then it
executes indirect cooling of the peripheries of upper container 520 and lower
container 519, and thereafter, it returns again to evaporator 512 from
vegetable room suction port 526.
As to a part of the portion in relatively high-humidity environment
of back partition wall 511, heat insulator 552 is thinner in wall thickness
than other portions, and particularly, deepest concave 511b is disposed at
the back of cooling pin 534. The heat insulator at this portion is, for
example, about 2 mm to 10 mm in thickness. In refrigerator 500 in this
preferred embodiment, this thickness is suited for a heat relieving member
positioned between cooling pin 534 and the cooling section. Back partition
wall 511 is formed with concave 511a, and electrostatic mist making device
531 with convex 534a of cooling pin 534 protruded is fitted and disposed in
deepest concave 511b at the most back of concave 511a.
Cold air of about - 15 to 25 °C produced by evaporator 512 in
operation of the cooling system is delivered by cooling fan 513 to freezer
room discharge air passage 541 at the back of cooling pin 534. Cooling pin
534 that is heat transfer cooling member is for example cooled to about 0 to
- 10 °C through heat transfer from the air passage surfaces. In this case,
cooling pin 534 is very easy to transfer heat because it is an excellent heat
transfer member, and electrode of making to mist 535 that is atomizing tip
portion is also indirectly cooled to about 0 to - 10 °C via cooling pin 534.
Here, since vegetable room 507 is set at 2 °C to 7 °C in temperature
and kept in a state of relatively high humidity due to transpiration from
vegetables or the like, when the temperature of electrode of making to mist
535 as an atomizing tip is lower than the dew point temperature, it will
cause generation of water and sticking of water drops to electrode of making
to mist 535 including the tip thereof.
Negative voltage is applied to electrode of making to mist 535 that is
atomizing tip portion with water drops sticking thereto, and with opposed
electrode 536 disposed at the positive voltage side, high voltage (for example,
4 to 10kV) is applied between the electrodes from voltage feeder 533. In
this case, corona discharge takes place between the electrodes, and water
drop sticking to the tip of electrode of making to mist 535 that is atomizing
tip portion is atomized due to electrostatic energy. Further, because the
water drop is electrified, nano-level fine mist having invisible charge of a
few nm level is generated due to Rayleigh scattering, and it is accompanied
by generation of ozone or OH radical. The voltage applied between the
electrodes is as high as 4 to 10kV, and the discharge current value at that
time is at a level of a few µA, and the input is as low as 0.5 to 1.5W.
Specifically, when electrode of making to mist 535 is at the reference
potential side (0V), and opposed electrode 536 is at the high voltage side
(+7kV), due to dew water sticking to the tip of electrode of making to mist
535, the air insulating layer between electrode of making to mist 535 and
opposed electrode 536 is destroyed, causing discharge to occur due to static
electricity. In this case, the dew water is electrified and becomes fine
particles. Further, because opposed electrode 536 is at the plus side, the
electrified fine mist is attracted thereto and the water drops are further
atomized, then nano-level fine mist having invisible charge of a few nm level
with radical included is attracted to opposed electrode 536, and the fine mist
is sprayed toward vegetable room 507 due to the inertia force.
When electrode of making to mist 535 is free of water, the discharge
distance is increased and it is unable to break the air insulating layer,
therefore no discharge takes place. Accordingly, no current flows between
electrode of making to mist 535 and opposed electrode 536.
Also, electrode of making to mist 535 can be indirectly cooled by
cooling the cooling pin 534 that is an heat transfer cooling member without
direct cooling of electrode of making to mist 535 that is atomizing tip portion
Accordingly, cooling pin 534 as a heat transfer cooling member is devised so
as to have heat capacity greater than that of electrode of making to mist 535
and thereby, it is possible to reduce the great influence directly given to
electrode of making to mist 535 that is atomizing tip portion. Further,
electrode of making to mist 535 can be cooled, and also, abrupt change in
temperature of electrode of making to mist 535 can be suppressed by
accomplishing the role of cold storage, and it is possible to realize a stable
quantity of mist spray.
In this way, electrode of making to mist 535 can be indirectly cooled
by cooling the cooling pin 534 that is heat transfer cooling member without
direct cooling of electrode of making to mist 535 that is atomizing tip portion
Accordingly, the heat transfer cooling member is devised so as to have heat
capacity greater than that of electrode of making to mist 535, and thereby, it
is possible to reduce the great influence directly given to electrode of making
to mist 535 due to temperature change of the cooling section and to cool the
electrode of making to mist 535 that is atomizing tip portion. Accordingly,
the load variation of electrode of making to mist 535 can be suppressed and
it is possible to realize a stable quantity of mist spray.
As described above, opposed electrode 536 is disposed in a position
opposing to electrode of making to mist 535, and there is provided voltage
feeder 533 for generating a high voltage potential difference between
electrode of making to mist 535 and opposed electrode 536, and thereby,
stable electric field can be built up in the vicinity of electrode of making to
mist 535. In this way, the atomization and spraying direction can be
stabilized, and it is possible to enhance the accuracy of fine mist sprayed
into containers (lower container 519, upper container 520). Accordingly,
the accuracy of part of making to mist 539 can be enhanced and it is possible
to provide highly reliable electrostatic mist making device 531.
Further, cooling pin 534 that is heat transfer cooling member is
cooled via heat insulator 552 that is heat relieving member. Accordingly,
electrode of making to mist 535 is indirectly cooled by cooling pin 534 as
described above, and in addition, it is possible to execute indirect cooling
with a double structure via heat insulator 552 that is heat relieving member.
As a result, it is possible to prevent electrode of making to mist 535 that is
atomizing tip portion from being excessively cooled.
When the temperature of electrode of making to mist 535 is lowered
1°K, the water producing speed at the tip thereof increases about 10%.
However, if electrode of making to mist 535 is excessively cooled, the dewing
speed will abruptly increase, and it is accompanied by a fear of causing the
quantity of dew to increase and the load of part of making to mist 539 to
become greater, resulting in increase of the input to electrostatic mist
making device 531 and freezing or mist trouble of part of making to mist
539. However, such trouble due to the increase in load of part of making to
mist 539 can be prevented, and it is possible to ensure the appropriate
quantity of dew and to realize stable mist spray with a low level of input.
Also, the shape of cooling pin 534 as a heat transfer cooling member
is desirable to be columnar for ease in assembling. Precisely, it is allowable
to be rectangular or regular polygonal, but in the case of columnar shape,
when fitted into concave 511a of heat insulator 552, it can be fitted while
tilting electrostatic mist making device 531. On the other hand, in the case
of polygonal shape, positioning is easier as compared with the case of
columnar shape.
Further, since electrode of making to mist 535 is installed on the
central axis of cooling pin 534, even when cooling pin 534 is turned to set in
place, the distance between opposed electrode 536 and electrode of making
to mist 535 can be kept constant, and it is possible to maintain a stable
discharge distance.
Also, electrode of making to mist 535 that is atomizing tip portion is
indirectly cooled with a double structure via cooling pin 534 as a heat
transfer cooling member and heat insulator 552 as heat relieving member,
and thereby, it is possible to further reduce the great influence directly
given to electrode of making to mist 535 that is atomizing tip portion due to
change in temperature of the cooling section. Accordingly, the load change
of electrode of making to mist 535 can be suppressed, and it is possible to
realize a stable quantity of mist spray.
Further, cooling pin 534 as a heat transfer cooling member is cooled
by using cold air produced by cooling room 510, and cooling pin 534 is
formed by a metal piece assuring excellent heat transfer. Accordingly, the
cooling section is able to execute necessary cooling only by heat transfer
from freezer room discharge air passage 541 in which the cold air produced
by evaporator 512 flows.
Also, in this case, cooling pin 534 as heat transfer cooling member in
the present preferred embodiment is shaped so as to have convex 534a at
the opposite side of electrode of making to mist 535 that is atomizing tip
portion. Therefore, end portion 534b at the convex 534a side of part of
making to mist 539 is closest to the cooling section. Accordingly, the end
portion 534b side of cooling pin 534 that is heat transfer cooling member,
farthest away from electrode of making to mist 535 that is atomizing tip
portion, is first cooled with the cold air of the cooling section.
In this way, since the cooling section is structurally very simple, it is
possible to realize part of making to mist 539 that is trouble-free and highly
reliable. Also, cooling pin 534 that is heat transfer cooling member and
electrode of making to mist 535 that is atomizing tip portion can be cooled
by using the cooling source of the refrigeration cycle, and it is possible to
perform energy-saved atomization.
Thus, cooling is performed by the cooling section, end portion 534b of
cooling pin 534 that is heat transfer cooling member, farthest away from
electrode of making to mist 535 that is atomizing tip portion, is first cooled.
As a result, a great heat capacity of cooling pin 534 is cooled before electrode
of making to mist 535 is cooled by cooling pin 534. Accordingly, a great
influence directly given to electrode of making to mist 535 due to
temperature change of the cooling section can be further reduced, and it is
possible to realize stable mist spray with less fluctuating load.
Also, back partition wall 511 disposed on part of making to mist 539
is provided with concave 511a partially at the vegetable room 507 side.
Part of making to mist 539 having convex 534a is inserted into concave 511a.
In this way, heat insulator 552 which configures back partition wall 511 of
vegetable room 507 can be used as a heat relieving member. Accordingly,
adjusting the thickness of heat insulator 552 without using any special heat
relieving member, a heat relieving member capable of properly cooling the
electrode of making to mist 535 that is atomizing tip portion can be formed,
and it is possible to make part of making to mist 539 structurally very
simple.
Further, part of making to mist 539 having convex 534a of cooling
pin 534 is inserted into concave 511a. This enables reliable installation of
part of making to mist 539 on the partition wall. At the same time, the
generation of protrusions toward the vegetable room 507 as a storage room
can be suppressed, and it is possible to improve the safety because
protrusions are hardly touched by human hands.
Also, since part of making to mist 539 is not protruded outside the
back partition wall 511 of vegetable room 507 as a storage room, no
influence is given to the air passage section area of freezer room discharge
air passage 541, and it is possible to prevent the level of cooling from
lowering due to increase of air passage resistance.
Further, concave 511a is formed in a part of vegetable room 507, in
which part of making to mist 539 is inserted. As a result, no influence will
be given to the capacity for storing fruits or vegetables. Also, cooling pin
534 that is heat transfer cooling member can be properly cooled and, for
other portions, it is possible to maintain wall thickness capable of assuring
heat insulation. Accordingly, dew gathering in outer case 537 can be
prevented, and it is possible to enhance the reliability.
Also, cooling pin 534 as an electrode connecting member maintains a
certain level of heat capacity and is able to relieve the response of heat
transfer from freezer room discharge air passage 541. Accordingly, it is
possible to suppress the temperature change of electrode of making to mist
535 that is atomizing tip portion. Also, since cooling pin 534 functions as a
heat storing member, it is possible to prevent freezing from occurrence by
keeping the time for dew gathering of electrode of making to mist 535 that is
atomizing tip portion.
Further, cooling pin 534 assuring excellent heat transfer is
combined with heat insulator 552, and thereby, low-temperature heat can
be transferred without losses. Also, since thermal resistance of the bonding
portion between cooling pin 534 and electrode of making to mist 535 is
suppressed, it ensures proper follow-up with respect to the temperature
change of electrode of making to mist 535 and cooling pin 534. Also, the
bonding is enough to prevent intrusion of humidity and the level of thermal
bonding is maintained for a long period of time.
Also, vegetable room 507 is in a high-humidity environment, and
there is a possibility that the humidity gives influences to cooling pin 534
that is heat transfer cooling member. However, cooling pin 534 is
surface-treated by coating anticorrosive and rust-proofing metal material or
Alumite, and therefore, it is free from rusting and hard to increase in
surface heat resistance, making it possible to assure stable heat transfer.
Further, the surface of electrode of making to mist 535 that is
atomizing tip portion is plated with nickel, gold or platinum. Therefore,
wearing due to discharge at the tip of electrode of making to mist 535 can be
suppressed, and as a result, it is possible to maintain the shape of the tip of
electrode of making to mist 535. Accordingly, it becomes possible to
execute the spray for a long period of time, and also, the shape of liquid drop
at the tip is stabilized.
When fine mist is sprayed from electrode of making to mist 535, an
ionic wind is generated. Then, fresh and highly humid air flows from
humidity supply port 538 disposed in outer case 537 into the electrode of
making to mist 535 portion in outer case 537. In this way, mist can be
continuously sprayed.
The fine mist generated at electrode of making to mist 535 is mainly
sprayed into lower container 519. However, because the mist is formed of
very fine particles, having high diffusivity, and therefore the fine mist may
also reach the upper container 520. The fine mist sprayed is produced as a
result of high-voltage discharge, and is electrified with minus charge. On
the other hand, fruits or vegetables including green leaf vegetables and
fruits are stored in vegetable room 507, and these fruits or vegetables are
liable to wither due to transpiration or transpiration during storage.
Vegetables and fruits stored in the vegetable room usually include those
rather half-withered due to transpiration on the way home after purchase or
transpiration during storage, and have plus electric charge. Accordingly,
the sprayed mist is liable to gather on the surfaces of vegetables, and it
gives rise to enhancement of freshness preservation.
Also, nano-level fine mist sticking to vegetable surfaces contains OH
radical and a slight amount of ozone. Accordingly, the mist has
antibacterial, sterile and bactericidal effects, and in addition, it promotes
elimination of agrochemicals by oxidizing decomposition and increase of
nutrients such as vitamin C by anti-oxidation.
When electrode of making to mist 535 is free of water, the discharge
distance is increased and it is unable to break the air insulating layer,
therefore no discharge takes place. Accordingly, no current flows between
electrode of making to mist 535 and opposed electrode 536. The high
voltage of voltage feeder 533 can be turned ON/OFF with this phenomenon
detected by controller 546 of refrigerator 500.
Also, in this preferred embodiment, voltage feeder 533 is disposed at
a relatively low-temperature low-humidity position in vegetable room 507.
Accordingly, voltage feeder 533 has a moisture-proof and water-proof
structure by potting or coating material in order to protect the circuit.
When voltage feeder 533 is installed outside the storage room, it is not
necessary to make this configuration.
As described above, in the present preferred embodiment, light
source 590 illuminates the fruits or vegetables with blue light and green
light combined. Accordingly, high-quality fruits or vegetables enhanced in
nutrient value can be stored, and at the same time, as it is easier to
associate the illumination with the food to be stored, the user is able to see
the temperature condition in the storage room at first sight.
Also, in the present preferred embodiment, there are provided
vegetable room 507 as a heat-insulated storage room and electrostatic mist
making device 531 (part of making to mist 539) for spraying the mist in
vegetable room 507. Part of making to mist 539 of electrostatic mist
making device 531 has electrode of making to mist 535 as atomizing tip
portion electrically connected to voltage feeder 533 which generates high
voltage for the purpose of spraying the mist. Also, part of making to mist
539 has opposed electrode 536 disposed in a position opposing to electrode of
making to mist 535. And, part of making to mist 539 has cooling pin 534 as
heat transfer cooling member connected to electrode of making to mist 535.
Also, part of making to mist 539 has a cooling section for cooling the cooling
pin 534 to a temperature lower than the dew point that is the temperature
at which water in air gathers dew. The cooling section serves to indirectly
cool electrode of making to mist 535 to a temperature lower than the dew
point by cooling the cooling pin 534. In this way, water in air gathers dew
on electrode of making to mist 535 and it is sprayed into vegetable room 507
in the form of mist. As a result, excess vapor in vegetable room 507 easily
precisely forms dew on electrode of making to mist 535. That is, nano-level
fine mist is generated by high-voltage corona discharge between electrode of
making to mist 535 and opposed electrode 536. The fine mist atomized and
sprayed uniform sticks to the surfaces of fruits or vegetables, suppressing
transpiration from fruits or vegetables and enhancing the preservation of
freshness. Also, the mist gets into the tissue from cell gaps or pores in fruit
and vegetable surfaces and supplies water into withered cells, enabling the
fruits or vegetables to restore a crisp state.
Further, since discharge occurs between electrode of making to mist
535 and opposed electrode 536, the direction of spray is stabilized as a stable
electric field can be built up, and it is possible to accurately spray fine mist
into the containers (lower container 519, upper container 520).
Also, due to ozone and OH radical generated at the same time when
mist is generated, it is possible to enhance the effects such as deodorization,
elimination of harmful substances from food surfaces, and prevention of
contamination.
Further, the sprayed mist can be directly applied to the foods in the
container of vegetable room 507. Therefore, the mist can be stuck to
vegetable surfaces by using the electric potential of mist and vegetable.
Accordingly, it is possible to further enhance the antibacterial property of
fruit and vegetable surfaces.
Also, excess vapor in vegetable room 507 is dewed on electrode of
making to mist 535 to let water drops to stick thereto, and mist is sprayed.
Accordingly, it is not necessary to use a defrosting hose or purifying filter to
supply water for spraying the mist, or a water passage directly connected to
city water, storage tank, and the like. Also, a water feeder such as a pump
is not used, and it is possible to supply fine mist to vegetable room 507 with
a simple structure that requires no complicated configuration.
Thus, the structure is very simple and fine mist can be reliably
supplied to vegetable room 507. Accordingly, the possibility of causing
refrigerator 500 to become out of order can be greatly reduced. As a result,
it is possible to enhance the reliability and to improve the quality of
refrigerator 500.
Further, since dew water is used instead of city water, the water
contains no mineral or impurities, making it possible to prevent
deterioration of the water holding material used and deterioration of the
water holding capacity due to clogging thereof.
Also, because it is not a supersonic atomization system based on
supersonic vibration, there is no fear of noise or vibration such as resonance
caused due to supersonic frequency generation.
Further, no storage tank is needed, and there is no need of a water
level sensor to cope with breakdown of the supersonic element due to water
shortage in use of a storage tank. Accordingly, it is possible to provide the
refrigerator with an atomizing device with a simple structure.
Also, since the portion in which voltage feeder 533 is housed is also
built into back partition wall 511 and is cooled, the temperature rise of the
substrate can be suppressed. In this way, it is possible to reduce influence
caused by temperature change in vegetable room 507.
Further, in the present preferred embodiment, there is provided
evaporator 512 for cooling storage rooms 504, 505, 506, 507, 508. Also,
back partition wall 511 is disposed for heat insulating the cooling room 510
with evaporator 512, and vegetable room 507. In addition, back partition
wall 511 is equipped with electrostatic mist making device 531. In this
way, it is installed in the inside space of vegetable room 507, and thereby,
the storing capacity is not reduced. Also, it is disposed in the back position
beyond reach of the user's hands, thereby enhancing the safety.
Also, in this preferred embodiment, cooling pin 534 connected to
electrode of making to mist 535 that is atomizing tip portion of electrostatic
mist making device 531 is a piece of metal assuring excellent heat transfer.
The cooling section for cooling the cooling pin 534 uses heat transferred
from freezer room discharge air passage 541 in which the cold air generated
by evaporator 512 flows. In this way, the temperatures of cooling pin 534
that is heat transfer cooling member and electrode of making to mist 535
that is atomizing tip portion can be easily set by adjusting the wall
thickness of heat insulator 552 of back partition wall 511 that is heat
relieving member. Also, with heat insulator 552 as heat relieving member
held there between, there is no leakage of cold air and it is possible to
prevent reliability lowering such as frost sticking or dew gathering trouble
of outer case 537.
Also, in the present preferred embodiment, back partition wall 511
provided with electrostatic mist making device 531 (with part of making to
mist 539) includes concave 511a formed in a part of vegetable room 507.
Cooling pin 534 connected to electrode of making to mist 535 that is
atomizing tip portion of electrostatic mist making device 531 is inserted into
concave 511a. In this configuration, there is no influence to the storing
capacity for storing foods such as fruits or vegetables. Also, cooling pin 534
can be reliably cooled. At the same time, for portions other than concave
511a in electrostatic mist making device 531, wall thickness that is enough
to assure heat insulation can be maintained and it is possible to prevent
dew gathering in outer case 537 and to improve the reliability.
In this preferred embodiment, electrostatic mist making device 531
applies high voltage between electrode of making to mist 535 and opposed
electrode 536, and ozone is also generated when fine mist is generated.
However, the ozone concentration in vegetable room 507 can be adjusted by
ON-OFF operation of electrostatic mist making device 531. By proper
adjustment of ozone concentration, it is possible to prevent deterioration
such as yellowing of vegetables due to excessive ozone and to enhance the
sterilizing and antibacterial actions on vegetable surfaces.
In the present preferred embodiment, electrode of making to mist
535 is set at the reference potential side (0V), positive potential (+7kV) is
applied to opposed electrode 536 in order to generate high-voltage potential
difference between the electrodes. However, it is allowable to be configured
in that opposed electrode 536 is set at the reference potential side (0V), and
negative potential (- 7kV) is applied to electrode of making to mist 535 in
order to generate higlrvoltage potential difference between the electrodes.
In that case, because opposed electrode 536 closer to vegetable room 507 is
at the reference potential side, there is no fear of electric shock trouble even
when the user of the refrigerator brings the hand close to opposed electrode
536. Also, when electrode of making to mist 535 is set to a negative
potential of - 7kV, it is not always necessary to dispose opposed electrode
536 when vegetable room 507 is set at the reference potential side.
In that case, for example, a conductive container is disposed in
heat-insulated vegetable room 507, and the conductive container is
electrically connected to a retaining member (conductive) of the container,
and it is detachable from the retaining member. Also, the retaining
member is connected to the reference potential portion and grounded (OV).
In this way, since part of making to mist 539, container, and
retaining member always maintain a potential difference, stable electric
field is formed. As a result, reliable spray can be executed from part of
making to mist 539. Also, since the whole container is set at the reference
potential, the sprayed mist can be entirely diffused in the container.
Further, it is possible to prevent peripheral objects from being electrified.
As described above, without disposing opposed electrode 536, when
there is provided a retaining member grounded to a part of vegetable room
507, mist spray can be executed by generating potential difference as
against electrode of making to mist 535. Accordingly, it is possible to
reliably spray mist from the part of making to mist because stable electric
field is built up in simple structure.
Also, with a retaining member disposed at the container side, the
whole container is set at the reference potential, and sprayed mist can be
entirely diffused in the container. Further, it is possible to prevent
peripheral objects from being electrified.
In this preferred embodiment, the passage for cooling the cooling pin
534 that is heat transfer cooling member is freezer room discharge air
passage 511. However, it is allowable to be the discharge air passage of ice
making room 506 or the low-temperature air passage such as the return air
passage of the freezer room. In this way, the installable place of
electrostatic mist making device 531 becomes increased.
In the present preferred embodiment, the cooling section for cooling
the cooling pin 534 that is heat transfer cooling member is the cold air
cooled by using the cooling source generated in the refrigeration cycle of
refrigerator 500. However, it is also allowable to use the heat transferred
from the cooling pipe using cold air or low temperature from the cooling
source of refrigerator 500. Thus, cooling pin 534 as heat transfer cooling
member can be cooled to optional temperatures by adjusting the
temperature of the cooling pipe, thereby making it easier to control the
temperature in cooling the electrode of making to mist 535.
In the present preferred embodiment, there is provided no water
holding material around electrode of making to mist 535 of electrostatic mist
making device 531. However, it is allowable to provide a water holding
material. Thus, dew water generated in the vicinity of electrode of making
to mist 535 can be kept around electrode of making to mist 535, and it can
be supplied to electrode of making to mist 535 as needed.
In this preferred embodiment, a storage room to which mist is
sprayed from part of making to mist 539 of electrostatic mist making device
531 is vegetable room 507. However, it is also allowable to be a storage
room in other temperature zone such as cold room 504 and temperature
changeable room 505. In this case, it becomes possible to make
developments in order to achieve various purpose.
In the present preferred embodiment, the antibacterial device
employed is provided with an atomizing device which sprays mist.
However, in case there is provided an electrostatic mist making device the
same as in the present preferred embodiment, and discharge is executed
without cooling pin 534, then the electrostatic mist making device serves as
an antibacterial device which sprays no liquid mist but may generate
gaseous ozone and minus ion.
In this way, when the electrostatic mist making device is used as an
ozone generator or minus ion generator without displaying mist, it is
possible to install the device as another type of ozone generator specifically
described in the preferred embodiment 2. In that case, no cooling pin is
needed, and it is of course unnecessary to cool the cooling pin. Accordingly,
it is naturally possible to install the electrostatic mist making device as
antibacterial device at an optional position in the refrigerator. Also, even
in case of using a cooling pin, it is effective to use the cooling pin for the
purpose of positioning the atomizing device instead of using it as an
electrode of making to mist. In this case, it is possible to properly dispose
the cooling pin in the inside wall of the refrigerator. Accordingly, when
installed in a heat insulating wall, it can be accurately disposed in the
inside wall of the refrigerator without looseness, and it becomes possible to
use in common same atomizing device which displays mist as in the
refrigerator.
As described above, in the present preferred embodiment, fine mist
is properly effectively sprayed to fruits or vegetables stored in vegetable
room 507 by means of electrostatic mist making device 531, and further,
light source 590 intermittently applies blue light and green light to the
fruits or vegetables. As a result, normal photosynthesis of fruits or
vegetables is promoted, and ecological defense reaction of fruits or
vegetables is excited. Accordingly, it is possible to increase nutrients such
as vitamin without withering of the vegetables and fruits during storage,
enabling the maintenance of high nutrient value and quality of the foods
stored.
Preferred Embodiment 6
Fig. 19 is a sectional view of a refrigerator in the preferred
embodiment 6 of the present invention. In this preferred embodiment,
described in detail is only the difference in configuration from the preferred
embodiments 1 to 5 described in detail. For the portions having same
configurations or same in technical concept as in the preferred embodiments
1 to 5 described in detail, the description is omitted.
Particularly, in this preferred embodiment, another type of
atomizing device that is antibacterial device of the preferred embodiment 5
is mainly described, and the light source is not described in detail, but the
same technology as for the light source described in the preferred
embodiments 1 to 4 is applied to the light source.
As shown in the figure, in this preferred embodiment, cold room 604
as first storage room is arranged at the uppermost portion of refrigerator
600. Thermo-change room 701 that can be thermally changed to the
vegetable room temperature of about 5 °C is disposed under cold room 604.
Freezer room 608 is arranged under thermo-change room 701. Heat
insulating wall 706 as partition is disposed between thermo-change room
701 and freezer room 608. Refrigerator 600 is formed of inner box 603,
outer box 602, and foamed heat insulator 601 disposed between them.
Thermo-change room 701 is divided by partition plate 721 for
partitioning the temperature zone of cold room 604 and thermo-change room
701, partition wall (not shown) ensuring a sufficient level of insulation for
partitioning the temperature zone of thermo-change room 701, partition
plate 621 and door 618 at the back of thermo-change room 701.
Thermo-change room discharge port 725 as cold air passage is disposed in a
part of partition plate 721. There are provided upper and lower two food
containers 620, 619 in thermo-change room 701.
Light source 680 is disposed on the underside of partition plate 721.
Light source 680 is based on the same technology as for the light source
described in the preferred embodiments 1 to 4. Accordingly, as already
described, the detailed description of light source 680 is omitted here.
However, in this preferred embodiment, the configurations and effects are
naturally same as those of the light source described in the preferred
embodiments 1 to 4.
Cold room partition plate 723 is disposed at the back of cold room
604 and thermo-change room 701. Cold room partition plate 723 is
extended to the back of thermo-change room 701, and the back portion of
thermo-change room 701 serves as partition plate 621. Cold room partition
plate 723 is arranged away from the inside surface of cold room 600, cold
room air passage 724 is formed between them. Thermo-change room
suction port 726 is formed at the lower end portion of cold room air passage
724. High-temperature side evaporator 704 is disposed in cold room air
passage 724. Cold room fan 722 is installed above the high-temperature
side evaporator 704, which sends cold air to cold room 604. Also,
electrostatic mist making device 631 that is antibacterial device is disposed
on the thermo-change room 701 side of a part of back partition plate 721 of
thermo-change room 701.
Partition plate 621 at the back of thermo-change room 701 is mainly
formed from resin such as ABS and insulating material such as foamed
styrol. Electrostatic mist making device 631 as antibacterial device is
installed on a part of the inner side of partition plate 621 (cold room
partition plate 723).
Cold room partition plate 723 with electrostatic mist making device
631 fixed thereon is provided with cooling pin 634 that is heat transfer
connecting member disposed on electrostatic mist making device 631. Also,
the temperature is adjusted in order to prevent excessive dew from
gathering on peripheral surfaces including electrode of making to mist 635
that is atomizing tip portion. Cooling pin heater 658 is installed in the
vicinity of electrostatic mist making device 631 of cold room partition plate
723.
Cooling pin 634 as heat transfer connecting member is fixed on outer
case 637, and cooling pin 634 itself is protruded from outer case 637 in the
form of convex. The shape of cooling pin 634 includes a convex at the
opposite side of electrode of making to mist 635. The convex is fitted into
concave 650 formed in a part of cold room partition plate 723. In this case,
the rear side of cooling pin 634 as heat transfer conecting member is
positioned in the vicinity of high-temperature side evaporator 704.
Evaporator 703 is disposed at the rear of freezer room 608, and
defrost heater 614 is disposed under evaporator 703. Cooling fan 613 is
disposed above the evaporator 703. Cold air cooled by evaporator 703 is
delivered from cold air discharge port 610 into freezer room 608 by means of
cooling fan 613, and is returned to evaporator 703 from cold air suction port
615. The cold air delivered into freezer room 608 from cold air discharge
port 610 is sent to each part of freezer room 608 from freezer room discharge
air passage 712 formed by back partition wall 714. Refrigerant is
circulated to evaporator 703 by means of compressor 609 disposed in
machine room 617.
The operation and action of the refrigerator having the above
configuration will be described in the following. When the three-way valve
(not shown) is opening the passage to the high-temperature side capillary
(not shown), cold room 604 and thermo-change room 701 are cooled. Then,
the temperature detector disposed in cold room 604 or thermo-change room
701 determines the operation of the three-way valve and cold room fan 722.
In this way, the temperatures of cold room 604 and thermo-change room 701
are kept constant.
Thermo-change room 701 is a room capable of optional setting of the
temperature. It is possible to change the temperature in a range from the
partial temperature zone of about - 2 °C to the vegetable room temperature
of about 5 °C and the wine room temperature of about 12 °C. Accordingly,
it is sometimes used as a vegetable room for storing fruits or vegetables.
When the temperature of thermo-change room 701 is set to about
the vegetable storing temperature, for example, 2 °C or over, electrostatic
mist making device 631 is operated to enhance the freshness preservation of
the foods stored. Electrostatic mist making device 631 is installed in a part
of the place where back partition plate 721 of thermo-change room 701 is in
a relatively high humidity environment. Particularly, the rear of cooling
pin 634 is in the vicinity of high-temperature side evaporator 704.
In high-temperature side evaporator 704 at the rear of cooling pin
634, the temperature of the heat transfer member such as refrigerant pipe
or fin becomes nearly - 15 to - 25 °C as the cooling system is operated.
Accordingly, as a result of such heat transfer, cooling pin 634 as heat
transfer cooling member is cooled to about 0 to - 10 °C for example. In this
case, since cooling pin 634 is an excellent heat transfer member, it is easy to
transfer low-temperature heat, and electrode of making to mist 635 as
atomizing tip portion is also indirectly cooled to about 0 to - 10 °C via
cooling pin 634.
When the three-way valve is set to open the high-temperature side
capillary passage, cold room 604 and thermo-change room 701 are shifted to
cooling mode, and then the thermo-change room is in a low humidity
condition. Also, when the three-way valve is set to close the
high-temperature side capillary passage, the thermo-change room is shifted
to a relatively high humidity condition. Further, at the same time, it is
possible to melt and remove frost sticking to high-temperature side
evaporator by operating cold room fan 722. In that case, the internal space
of thermo-change room 701 is kept at relatively high humidity.
Accordingly, it is possible to perform atomization even in case of
temperature rise of high-temperature side evaporator 704 at the rear of
cooling pin 634.
When the temperature setting of thermo-change room 701 is for the
vegetable room, the temperature ranges from 2 °C to 7 °C, and the humidity
is relatively high due to transpiration from vegetables. Accordingly, in
electrode of making to mist 635 that is atomizing tip portion of electrostatic
mist making device 631, water is generated on electrode of making to mist
635 including the tip when the temperature becomes lower than the dew
point. In this way, water drop sticks to electrode of making to mist 635 and
it is possible to generate fine mist containing radical due to high voltage
application.
The fine mist passes through mist port 632 formed in outer case 637
of electrostatic mist making device 631 and is sprayed into thermo-change
room 701. Since the fine mist is very small-sized fine particles, it is very
diffusive, and the fine mist entirely reaches thremo-change room 701. Fine
mist sprayed is generated by high voltage discharge, which is therefore
electrified with minus charge. On the other hand, fruits or vegetables
having plus charge are stored in thermo-change room 701. Accordingly,
atomized mist is liable to gather on the surfaces of vegetables, thereby
enhancing the freshness preservation.
It is not limited to the above-mentioned temperature provided that
mist can be sprayed. For example, even in case the thermo-change room is
set to the partial temperature of about - 2 °C, ice temperature of about 0 °C,
or chilled temperature zone of about 1 °C, it is possible to store the foods for
a long period of time because the sterilization is enhanced by fine mist
sticking to fresh food surfaces with mist sprayed when it can be determined
that electrostatic mist making device 631 is capable of spraying mist.
Also, it is possible to realize higher efficiency mist spray by
interlocking the operation of cold room fan 722 with the operation of
electrostatic mist making device 631.
Further, it is possible to realize more reliable state of atomization by
arranging a heater for temperature adjustment in the vicinity of cooling pin
634 of electrostatic mist making device 631 because it enables the
temperature control of the electrode of making to mist and the water
quantity adjustment of the atomizing tip portion.
As described above, in the present preferred embodiment, light
source 680 illuminates the fruits or vegetables with blue light and green
light combined. Accordingly, high-quality fruits or vegetables enhanced in
nutrient value can be stored, and at the same time, as it is easier to
associate the illumination with the food to be stored, the user is able to see
the temperature condition in the storage room at first sight.
Also, in the present preferred embodiment, there is provided
electrostatic mist making device 631 as antibacterial device which spray
radical-contained mist to prevent the increase of bacteria. However, such
an antibacterial function is obtained due to the radical generated by high
voltage application. Accordingly, mist is not absolute necessity for a
deodorizer, but using radical-contained mist in the antibacterial device,
radical that is generally very short in endurance time and easy to disappear
is covered with mist and suspended. Therefore, this preferred embodiment
is characterized in that the endurance time of radical existing is greatly
prolonged. Also, in the case of mist, it is possible to enhance the sterilizing
effect because liquid mist particles stick to the vegetable surfaces unlike the
case of using gas.
In the present preferred embodiment, there is provided electrostatic
mist making device 631 that sprays mist as an antibacterial device.
However, when there is provided electrostatic mist making device 631 the
same as in the present preferred embodiment, and discharge is executed
without cooling pin 634, then the electrostatic mist making device serves as
an antibacterial device which sprays no liquid mist but may generate
gaseous ozone and minus ion. This is the same as described in the
preferred embodiment 5.
As described above, the refrigerator of the present invention
includes a storage room for storing fruits or vegetables in the refrigerator,
and a plurality of light sources for applying the light to the space in the
storage room. The light source combines the light of a wavelength that
enables the penetration of light into the surface of fruits or vegetables with
the light of a wavelength that enables the penetration of light into the
interior of fruits or vegetables for the purpose of illumination.
Thus, the storageability is improved by the illumination, and the
using convenience can be improved by visually showing the improvement of
storageability to the user.
Also, the refrigerator of this preferred embodiment uses blue light
having a wavelength that enables the penetration of light into the surface of
fruits or vegetables.
In this way, vitamin C that is anti-oxidative substance is produced
by photosynthesis and ecological defense reaction of fruits or vegetables by
illumination of blue light, and it can be used to properly increase the
nutrients of fruits or vegetables, and the ecological defense reaction can be
properly excited to increase the nutrients in the refrigerator.
Further, as the effect of blue light illumination capable of obtaining
bacteriostatic action that suppresses the increase of microorganism bacteria
has been already demonstrated, it is very effective because the bcteriostatic
effect of suppressing the increase of bacteria on vegetable surfaces in
addition to the ecological defense reaction in the surfaces of fruits or
vegetables.
Also, since the color of blue light visually gives a feeling of
refreshment to human being, the user is able to sensually feel that the
vegetables are stored at a high level of cleanness and freshness.
Further, the refrigerator of the present invention uses green light
that is a light having a wavelength enabling the penetration of light into
fruits or vegetables.
Accordingly, with green light having a light receptor illuminated
into vegetables, the light can be penetrated into the vegetables, and the
internal ecological defense reaction can be promoted.
Also, since the wavelength of green light has little side effects to
fruits or vegetables in particular out of visible lights, it is effective because
even when it is applied at a relatively high level of illumination that
promotes the internal photosynthesis, the amount of vitamin can be
increased without deterioration of fruit and vegetable qualities.
Thus, green light does not give influences to the growth of
vegetables, and therefore, even when the light is applied at a high level of
illumination enough to increase vitamin, it causes no quality deterioration
of fruits or vegetables such as transpiration of water in vegetables due to
active photosynthesis, and the quality is same as in the case of storage in
the dark. Also, light of other wavelength is reflected from the vegetable
surfaces, while green light penetrates into vegetables, and therefore, when
green light is illuminated to thick fruits or vegetables such as paprika, it
promotes the production of vitamin C due to internal photosynthesis.
Further, the refrigerator of the present invention is configured in
that the light source simultaneously illuminates the light of a wavelength
that enables the penetration of light into the surface of fruit and vegetable
and the light of a wavelength that enables the penetration of light into the
interior of fruit and vegetable, and the level of illumination of the light
source to fruits or vegetables is 5 to 500Lx.
In this way, ensuring the illumination to vegetables necessary for
production of vitamin C, it is possible to prevent quality deterioration due to
transpiration and phototropism of vegetables under intensive light.
Also, the refrigerator of the present invention is configured in that
the illumination of light source to fruits or vegetables is higher in the case of
light of a wavelength that enables the penetration of light into the interior
of fruits or vegetables than in the case of light of a wavelength that enables
the penetration of light into the surface of fruits or vegetables.
Accordingly, vitamin C is efficiently produced in the surface and
interior of vegetables.
Also, the refrigerator of the present invention is configured in that
the light source intermittently illuminates at least one of the light of
wavelength that enables the penetration of light into the surface of fruits or
vegetables and the light of wavelength that enables the penetration of light
into the interior of fruits or vegetables.
Thus, the level of stimulation to vegetables is higher in intermittent
illumination than in continuous illumination, and in addition to production
of vitamin C due to photosynthesis, it is possible to promote the production
of vitamin C due to the defense reaction of vegetables.
Also, in the refrigerator of the present invention, the light source
performs intermittent illumination with turned-off intervals during which
neither the light of a wavelength that enables the penetration of light into
the surface of fruits or vegetables nor the light of a wavelength that enables
the penetration of light into the interior of fruits or vegetables is
illuminated.
Thus, when turned-off intervals during which no light is illuminated
at all with the dark maintained are included, the ecological defense reaction
can be properly excited by the light illuminated after the turned-off
intervals. Accordingly, with such turned-off intervals included, even in
case of single color illumination after the end of turned-off interval, the
brightness and darkness of the light applied to the vegetables by
illumination of the light source can be properly provided, and it is possible
to promote the ecological defense reaction.
Further, the refrigerator of the present invention is configured in
that the light of a wavelength that enables the penetration of light into the
surface of fruits or vegetables and the light of a wavelength that enables the
penetration of light into the interior of fruits or vegetables are directly
applied to fruits or vegetables by the light source.
Accordingly, it is possible to prevent variation or lowering in
illumination of specific wavelength that is effective to produce vitamin C via
objects interposed, and the production of vitamin C can be promoted by
direct illumination to vegetables.
Also, the refrigerator of the present invention is configured in that
the light of a wavelength that enables the penetration of light into the
interior of fruits or vegetables is green light whose central wavelength is
520 nm.
In this way, it is possible to realize the penetration of light into the
interior of vegetables by applying the green light having a light receptor into
the interior of vegetables, thereby enabling the promotion of internal
photosynthesis.
Also, the wavelength of green light has little side effects to fruits or
vegetables in particular out of visible lights and, therefore, it hardly causes
bad influences to the fruits or vegetables even in case of a relatively high
level of illumination enough to promote internal photosynthesis.
INDUSTRIAL APPLICABILITY
The refrigerator of the present invention improves the storageability
of fruits or vegetables by application of light to fruits or vegetables, and
visually shows the improvement of storageability of fruits or vegetables to
the user, improving the using convenience, and thereby, it is possible to
provide a higher quality refrigerator. Accordingly, the refrigerator is
suited for storing fruits or vegetables in particular for a long period of time.
We claim:
1. A refrigerator comprising a storage room for storing fruits or
vegetables in the refrigerator, and a plurality of light sources for
illuminating light to spaces in the storage room, wherein the light source
combines light of a wavelength that enables penetration of light into
surfaces of the fruits or vegetables with light of a wavelength that enables
penetration of light into interiors of the fruits or vegetables for the purpose
of illumination.
2. The refrigerator of claim 1, wherein blue light is used as the
light of a wavelength that enables the penetration of light into surfaces of
the fruits or vegetables.
3. The refrigerator of claim 1 or 2, wherein green light is used as
the light of a wavelength that enables the penetration of light into interiors
of the fruits or vegetables.
4. The refrigerator of any one of claims 1 to 3, wherein the light
source simultaneously illuminates the light of a wavelength that enables the
penetration of light into surfaces of the fruits or vegetables and the light of a
wavelength that enables the penetration of light into interiors of the fruits
or vegetables, and the level of illumination of the light source to the fruits or
vegetables is 5 to 500Lx.
5. The refrigerator of any one of claims 1 to 4, wherein the level of
illumination of the light source to the fruits or vegetables is higher in the
light of a wavelength that enables the penetration of light into interiors of
the fruits or vegetables than in the light of a wavelength that enables the
penetration of light into surfaces of the fruits or vegetables.
6. The refrigerator of any one of claims 1 to 5, wherein the light
source intermittently illuminates at least one of the light of a wavelength
that enables the penetration of light into surfaces of the fruits or vegetables
and the light of a wavelength that enables the penetration of light into
interiors of the fruits or vegetables.
7. The refrigerator of claim 6, wherein the light source executes
intermittent illumination including turned-off intervals during which
neither the light of a wavelength that enables the penetration of light into
surfaces of the fruits or vegetables nor the light of a wavelength that
enables the penetration of light into interiors of the fruits or vegetables is
applied.
8. The refrigerator of any one of claims 1 to 7, wherein the light
source directly illuminates the fruits or vegetables with the light of a
wavelength that enables the penetration of light into surfaces of the fruits
or vegetables and the light of a wavelength that enables the penetration of
light into interiors of the fruits or vegetables.

The invention is a refrigerator comprising a vegetable room (405) for
storing fruits or vegetables in the refrigerator, and a plurality of light
sources (437) for illuminating light to spaces in the vegetable room (405),
wherein the light source (437) combines the light of a wavelength that
enables the penetration of light into surfaces of the fruits or vegetables and
the light of a wavelength that enables the penetration of light into interiors
of the fruits or vegetables for the purpose of illumination. Accordingly,
high-quality fruits or vegetables enhanced in nutrient value can be stored,
and making it easier to associate the illumination with the foods to be stored,
it is possible for the user to recognize the temperature condition in the
storage room at first sight.