Refrigerator with ultraviolet sterilization and partial freezing functions

Abstract

The invention discloses a refrigerator with ultraviolet sterilization and partial freezing functions. The refrigerator comprises an upper-layer refrigeration area, a lower-layer freezing area and a middle-layer partial freezing fresh-keeping area which are separated through separation plates. The partial freezing fresh-keeping area is divided into a left fresh-keeping area and a right fresh-keeping area. The left fresh-keeping area is a partial freezing fresh-keeping area of aquatic products. The right fresh-keeping area is a partial freezing fresh-keeping area of livestock and poultry meat. The partial freezing temperature of the partial freezing fresh-keeping area is minus 2 DEG C or 3 DEG C, and the partial freezing fresh-keeping area is provided with an ultraviolet sterilization device. The refrigerator with the ultraviolet sterilization and partial freezing functions is designed by utilizing the partial freezing fresh-keeping technology according to the different partial freezing temperatures of the aquatic products and the livestock and poultry meat, the shelf life of the meat and the aquatic products can be significantly prolonged, the quality of the meat and the aquatic products is well kept, and the requirements for meat quality, nutrition and safety of contemporary consumers are met.

Description

Technical field [0001] The invention relates to the technical field of refrigerators, in particular to a refrigerator with ultraviolet sterilization and micro-freezing functions. Background technique [0002] China is the largest consumer of meat and aquatic products. With the significant improvement of people’s living standards, consumers’ demand for meat and aquatic products is increasing, and their tastes are also constantly improving. Modern people pay more attention to food safety, hygiene, freshness and nutrition, therefore, good quality , Meat and aquatic products with good taste and long shelf life will gradually become the mainstream. At present, the proportion of consumers choosing refrigeration to store meat and aquatic products has increased, but the cooling and fresh-keeping period is short, and freezing at -18°C will greatly damage the cell structure of meat and aquatic products, resulting in nutrient loss and decreased taste. [0003] Traditional refrigerators prov...

AI Technical Summary

Problems solved by technology

Ice temperature preservation time is short, and the freshness decreases sharply, which affects the quality and taste; traditional frozen storage at -18°C is due to the generation of a large number of ice crystals, which destroy the cell structure, resulting in taste impact and nutrient loss

Some inventions put forward the concept of "soft freezing", but this technology has a large temperature range, which will bring confusion to consumers. It is difficult to choose a suitable soft freezing temperature, and there is no clear temperature indication and scientific reference

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