Electromagnetic fresh-keeping structure and refrigerator

Abstract

The invention provides an electromagnetic fresh-keeping structure and a refrigerator, and the electromagnetic fresh-keeping structure comprises a first shell which comprises a first accommodating space; the second shell is arranged in the first accommodating space and is used for dividing the first accommodating space into a plurality of sub accommodating spaces; the plurality of sub-accommodating spaces comprise a first sub-accommodating space and a second sub-accommodating space; the second shell comprises a first side wall, and the first sub-containing space and the second sub-containing space are located on the two opposite sides of the first side wall respectively; the first sub-accommodating space is used for storing articles; and the at least one electromagnetic coil assembly is arranged in the second sub-accommodating space. The first shell is provided with a first air opening and a second air opening, and the first air opening and the second air opening are located in the same side of the first containing space. The first air port is communicated with the second sub-accommodating space, and the second air port is communicated with the first sub-accommodating space; the first side wall is provided with a plurality of through holes. According to the invention, uniform heat dissipation of the electromagnetic coil assembly and stored articles can be realized.

Description

technical field [0001] The present application relates to the technical field of household appliances, in particular to an electromagnetic fresh-keeping structure and a refrigerator. Background technique [0002] Traditional refrigerators inhibit the activity of enzymes at low temperatures to preserve the freshness of fruits, vegetables, meat and other foods. In the related electromagnetic fresh-keeping technology, an electromagnetic coil assembly is installed in the refrigerator, and the electromagnetic coil assembly is energized to generate a magnetic field. Under the action of the magnetic field, the water molecules in the food are activated, and the activity of various metabolic enzymes in the food and bacteria is reduced, thereby inhibiting or slowing down the spoilage of the food. Deterioration, to achieve the effect of food preservation. [0003] Relevant studies have shown that too high a magnetic field strength may affect the lipid structure of the cell membrane, i...

AI Technical Summary

Problems solved by technology

When a magnetic field within a certain range of magnetic field strength is applied around the fresh-keeping compartment, the electromagnetic coil assembly will dissipate heat and cause the temperature of the compartment to rise, which is not conducive to the reduction of enzyme activity, and the food in the compartment will quickly spoil.

If the temperature is lowered by directly passing cold air into the compartment, the temperature in the area where the cold air flows in the compartment is low, and the temperature in the area where the cold air does not flow in the compartment is high. rapid spoilage

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