Fresh-keeping chamber structure, refrigerator and control method of fresh-keeping chamber structure

Abstract

The invention relates to the technical field of fresh-keeping equipment, and provides a fresh-keeping chamber structure, a refrigerator and a control method of the fresh-keeping chamber structure.The fresh-keeping chamber structure comprises a box body and an air valve assembly, and the box body defines a fermentation chamber, a fresh-keeping chamber and a gas channel communicating the fermentation chamber with the fresh-keeping chamber; the gas channel is used for conveying carbon dioxide generated in the fermentation process of the fermentation chamber to the fresh-keeping chamber, the gas valve assembly is arranged in the gas channel and used for adjusting opening or closing of the gas channel, and the fermentation chamber and the fresh-keeping chamber are communicated through the gas channel; carbon dioxide generated in the fermentation process of the fermentation chamber is conveyed to the fresh-keeping chamber, the oxygen concentration in the fresh-keeping chamber is reduced, a low-oxygen environment of the fresh-keeping chamber is created, and the fresh-keeping effect of the fresh-keeping chamber is improved.

Description

Technical Field

[0001] The present application belongs to the technical field of fresh-keeping equipment, and in particular, relates to a fresh-keeping compartment structure, a refrigerator, and a control method for the fresh-keeping compartment structure. Background Art

[0002] In the related art, when preserving food, fruits and vegetables need a low-oxygen environment to inhibit respiration, thereby inhibiting the reduction of nutrients in fruits and vegetables. However, existing preservation equipment cannot achieve a low-oxygen environment well, resulting in poor preservation effects on fruit and vegetable ingredients. Summary of the invention

[0003] The embodiments of the present application provide a fresh-keeping compartment structure, a refrigerator, and a control method for the fresh-keeping compartment structure to solve the problem of poor fresh-keeping effect of existing fresh-keeping equipment.

[0004] In a first aspect, an embodiment of the present application provides a fresh-keeping compartment structure, comprising:

[0005] A box body, defining a fermentation compartment, a fresh-keeping compartment, and a gas passage connecting the fermentation compartment and the fresh-keeping compartment, wherein the gas passage is used to transport carbon dioxide generated during the fermentation process in the fermentation compartment to the fresh-keeping compartment;

[0006] The gas valve assembly is arranged in the gas channel and is used to adjust the opening or closing of the gas channel.

[0007] In some embodiments of the present application, the gas channel includes:

[0008] A storage space connected to the fermentation chamber;

[0009] The disinfection space is connected to the storage space and the fresh-keeping compartment, and the disinfection space is provided with a sterilization and deodorization module.

[0010] In some embodiments of the present application, the gas valve assembly includes:

[0011] A first air valve connected between the fermentation chamber and the storage space;

[0012] A second air valve is connected between the storage space and the disinfection space;

[0013] The third air valve is connected between the disinfection space and the fresh-keeping compartment.

[0014] In some embodiments of the present application, a fan is provided in the disinfection space to promote air circulation in the disinfection space;

[0015] And / or, there are multiple sterilization and odor-purifying modules, and the multiple sterilization and odor-purifying modules are arranged at intervals in the disinfection space.

[0016] In some embodiments of the present application, the first gas valve is a one-way valve;

[0017] And / or, the first gas valve is a pressure valve, and the first gas valve is configured to automatically open when the gas in the fermentation chamber is greater than a preset pressure.

[0018] In some embodiments of the present application, the temperature of the storage space is lower than the temperature of the fermentation compartment, the temperature of the disinfection space is lower than the temperature of the storage space, and the temperature of the preservation compartment is lower than the temperature of the disinfection space.

[0019] In some embodiments of the present application, the fresh-keeping compartment structure further includes:

[0020] A first gas sensor, used to detect the first gas concentration of volatile odor in the disinfection space;

[0021] A controller is connected to the first gas sensor, the second gas valve and the third gas valve, and the controller is configured to control the second gas valve to close and control the third gas valve to open when the concentration of the first gas is lower than a first preset concentration.

[0022] In some embodiments of the present application, the fresh-keeping compartment structure further includes:

[0023] An identification device, used to identify the type of food in the fresh-keeping room;

[0024] A second sensor is used to detect a second gas concentration of carbon dioxide in the fresh-keeping room;

[0025] The controller is configured to determine a corresponding second preset concentration based on the type of food, and close the third gas valve when the second gas concentration reaches the second preset concentration.

[0026] In a second aspect, an embodiment of the present application provides a refrigerator, comprising the fresh-keeping compartment structure described in the above embodiment.

[0027] In a third aspect, an embodiment of the present application provides a control method for a fresh-keeping compartment structure, which is applied to the fresh-keeping compartment structure described in the above embodiment, and the control method includes:

[0028] determining the fermentation stage of the fermentation chamber;

[0029] When the fermentation stage is anaerobic fermentation, obtaining the carbon dioxide concentration in the fresh-keeping room;

[0030] When the carbon dioxide concentration is lower than a preset concentration, the gas channel is opened.

[0031] The fresh-keeping compartment structure provided in the embodiment of the present application includes a box body and an air valve assembly. The box body defines a fermentation compartment, a fresh-keeping compartment and a gas channel connecting the fermentation compartment and the fresh-keeping compartment. The gas channel is used to transport the carbon dioxide generated during the fermentation process in the fermentation compartment to the fresh-keeping compartment. The air valve assembly is arranged in the gas channel to adjust the opening or closing of the gas channel. By setting the gas channel to connect the fermentation compartment and the fresh-keeping compartment, the carbon dioxide generated during the fermentation process in the fermentation compartment is transported to the fresh-keeping compartment, thereby reducing the oxygen concentration in the fresh-keeping compartment, which is conducive to creating a low-oxygen environment in the fresh-keeping compartment and improving the fresh-keeping effect of the fresh-keeping compartment.

[0032] Additional aspects and advantages of the present application will be given in part in the description below, and in part will become apparent from the description below, or will be learned through the practice of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the following briefly introduces the drawings required for use in the description of the embodiments. Obviously, the drawings described below are only some embodiments of the present application, and those skilled in the art can obtain other drawings based on these drawings without creative work.

[0034] In order to more completely understand the present application and its beneficial effects, the following description will be given in conjunction with the accompanying drawings. In the following description, the same reference numerals represent the same parts.

[0035] Figure 1 This is a schematic diagram of the structure of the fresh-keeping compartment provided in an embodiment of the present application.

[0036] Figure 2 Schematic diagram of the control method of the fresh-keeping compartment structure provided in the embodiment of the present application Figure 1 .

[0037] Figure 3 Schematic diagram of the control method of the fresh-keeping compartment structure provided in the embodiment of the present application Figure 2 .

[0038] Figure 4 Schematic diagram of the control method of the fresh-keeping compartment structure provided in the embodiment of the present application Figure 3 .

[0039] Reference numerals:

[0040] 100, fermentation chamber; 200, fresh-keeping chamber; 300, gas channel; 310, storage space; 320, disinfection space; 330, sterilization and deodorization module; 400, air valve assembly; K1, first air valve; K2, second air valve; K3, third air valve; 500, identification device. DETAILED DESCRIPTION

[0041] The following is a further detailed description of the implementation of the present application in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present application but cannot be used to limit the scope of the present application.

[0042] In the description of the embodiments of the present application, it should be noted that the terms "center", "longitudinal", "lateral", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside" and the like indicate positions or positional relationships based on the positions or positional relationships shown in the accompanying drawings, which are only for the convenience of describing the embodiments of the present application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the embodiments of the present application. In addition, the terms "first", "second", and "third" are used for descriptive purposes only and cannot be understood as indicating or implying relative importance.

[0043] In the description of the embodiments of the present application, it should be noted that, unless otherwise clearly specified and limited, the terms "connected" and "connection" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be directly connected or indirectly connected through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in the embodiments of the present application can be understood according to specific circumstances.

[0044] In the embodiments of the present application, unless otherwise clearly specified and limited, a first feature being "above" or "below" a second feature may mean that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. Moreover, a first feature being "above", "above" or "above" a second feature may mean that the first feature is directly above or obliquely above the second feature, or simply means that the first feature is higher in level than the second feature. A first feature being "below", "below" or "below" a second feature may mean that the first feature is directly below or obliquely below the second feature, or simply means that the first feature is lower in level than the second feature.

[0045] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the embodiments of the present application. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0046] Controlled atmosphere preservation is an important preservation method. It requires a low-oxygen and high-carbon dioxide environment, which can effectively inhibit the respiration of fruits and vegetables and reduce the consumption of nutrients by fruits and vegetables. Carbon dioxide can play multiple roles in the process of controlled atmosphere preservation. First, it reduces the concentration of ethylene. High concentrations of carbon dioxide can inhibit the production and action of ethylene. Ethylene is a fruit and vegetable ripening agent that accelerates the maturity and aging of fruits and vegetables. By increasing the concentration of carbon dioxide, the start of the respiratory transition of fruits and vegetables can be delayed, the ripening and aging process of fruits and vegetables can be delayed, and the occurrence of physiological diseases can be reduced; second, it inhibits the growth of microorganisms. Carbon dioxide has an inhibitory effect on the growth and reproduction of most aerobic bacteria, yeasts, molds and other microorganisms. These microorganisms grow actively in an aerobic environment, and high concentrations of carbon dioxide will change the gas atmosphere of the environment, causing changes in the growth environment of microorganisms, interfering with their normal metabolism and reproduction process, thereby reducing the risk of food being contaminated and corrupted by microorganisms and playing a role in preservation; third, it regulates acidity. Carbon dioxide dissolves in water to form carbonic acid, which increases the acidity of the environment. Under certain acidic conditions, the growth of many microorganisms will be inhibited, and the acidic environment can also delay the oxidation and deterioration of some ingredients in food, helping to maintain the quality of food; fourth, it forms an oxygen-deficient environment. The molecular weight of carbon dioxide is larger than that of oxygen, and it is easy to sink and accumulate in the storage environment, thus forming a relatively oxygen-deficient environment around the food. Most microorganisms need oxygen to survive, and an oxygen-deficient environment will inhibit their growth and reproduction, thereby extending the shelf life of food.

[0047] However, existing fresh-keeping equipment cannot achieve a low-oxygen environment well, resulting in poor preservation effects on fruits and vegetables.

[0048] The present application provides a fresh-keeping compartment structure, a refrigerator, and a control method for the fresh-keeping compartment structure to solve the problem of poor fresh-keeping effect of existing fresh-keeping equipment. Figure 1-4 Provide explanation.

[0049] The fresh-keeping compartment structure provided in the embodiment of the present application can be applied to fresh-keeping equipment such as refrigerators and fresh-keeping cabinets. For example, please refer to Figure 1 , Figure 1 This is a schematic diagram of the structure of the fresh-keeping compartment provided in an embodiment of the present application.

[0050] The structure of the fresh-keeping compartment 200 includes a box body and a gas valve assembly 400. The box body defines a fermentation compartment 100, a fresh-keeping compartment 200, and a gas channel 300 connecting the fermentation compartment 100 and the fresh-keeping compartment 200. The gas channel 300 is used to transport the carbon dioxide generated during the fermentation process in the fermentation compartment 100 to the fresh-keeping compartment 200. The gas valve assembly 400 is arranged in the gas channel 300 to adjust the opening or closing of the gas channel 300.

[0051] It is understandable that in this embodiment, the fermentation chamber 100 can be used for the fermentation of fruit wine, pickles, rice wine, yogurt, etc. Taking fruit wine as an example, fruit wine consumes oxygen and produces a large amount of carbon dioxide during the fermentation process. The fresh-keeping chamber 200 can be used to store fruits and vegetables that need to be kept fresh, and can also be used to store other items, such as dry goods, cosmetics, medicines, and opened milk powder, etc., which require a low-oxygen environment.

[0052] The fermentation chamber 100 and the preservation chamber 200 are connected through the gas channel 300, allowing carbon dioxide to flow from the fermentation chamber 100 to the preservation chamber 200. The gas valve assembly 400 is installed in the gas channel 300 to control the flow of gas. The gas valve assembly 400 can be adjusted manually or automatically to open or close the gas channel 300, thereby controlling the delivery of carbon dioxide. The adjustment function of the gas valve assembly 400 allows the user to adjust the flow of carbon dioxide according to the preservation requirements of different ingredients, providing a flexible preservation solution.

[0053] By transporting the carbon dioxide generated in the fermentation chamber 100 to the fresh-keeping chamber 200, the oxygen concentration in the fresh-keeping chamber 200 is reduced, the respiration of fruits and vegetables is effectively inhibited, the consumption of nutrients is slowed down, and the freshness of fruits and vegetables is prolonged. The transport of carbon dioxide forms a low-oxygen environment at the bottom of the fresh-keeping chamber 200, which helps to inhibit the growth of aerobic microorganisms and reduce the possibility of food spoilage. In addition, carbon dioxide helps to inhibit the production of ethylene gas, slows down the ripening and aging process of fruits and vegetables, and further prolongs the preservation time.

[0054] Furthermore, the carbon dioxide produced by the natural fermentation of food materials is utilized, and no additional chemicals or energy consumption is required, thus realizing an environmentally friendly and economical preservation method. Compared with other gas conditioning methods, the fermentation process can produce a large amount of carbon dioxide, which is conducive to fully and effectively increasing the carbon dioxide concentration in the preservation chamber 200. By integrating the fermentation and preservation functions into one box, not only space is saved, but also the utilization efficiency and versatility of the preservation chamber 200 structure are improved.

[0055] In an alternative embodiment, reference Figure 1 As shown, the gas channel 300 includes a storage space 310 and a disinfection space 320 which are connected in sequence. The storage space 310 is connected to the fermentation chamber 100 , the disinfection space 320 is connected to the storage space 310 and the fresh-keeping chamber 200 , and the disinfection space 320 is provided with a sterilization and deodorization module 330 .

[0056] In this embodiment, the storage space 310 is directly connected to the fermentation chamber 100 , and its main function is to collect and store carbon dioxide generated during the fermentation process to ensure that the carbon dioxide is effectively accumulated before being transmitted to the preservation chamber 200 .

[0057] The sterilization space 320 is located between the storage space and the fresh-keeping chamber 200. Its function is to sterilize and deodorize the collected carbon dioxide. On the one hand, it can effectively eliminate the microorganisms that may be carried in the carbon dioxide and reduce the risk of food contamination during storage. On the other hand, the deodorization process ensures that the carbon dioxide will not transfer the taste of fermented food to the fresh-keeping food and will not affect the flavor of the food in the fresh-keeping chamber 200. In addition, by integrating the storage and sterilization functions in the gas channel 300, the design is more compact and saves internal space of the equipment.

[0058] Taking fruit wine fermentation as an example, various volatile odors (fruity esters, terpenes, aldehydes, alcohols represented by ethanol, and unpleasant odors such as hydrogen sulfide and acetic acid) and yeast will be produced during the fermentation process of fruit wine. Therefore, before the carbon dioxide enters the fresh-keeping chamber 200, it is necessary to pre-treat the carbon dioxide in the disinfection space 320 for sterilization and deodorization.

[0059] Exemplarily, the sterilization and odor removal module 330 may include ultraviolet lamps, ozone generators, activated carbon filters, negative ion generators and other equipment to eliminate bacteria and viruses in the gas and remove possible odors. For example, the sterilization and odor removal module 330 uses a photocatalytic method, deep ultraviolet light catalyzes Pt-TiO2 catalysts, and in the process of photocatalytic sterilization and odor removal, holes and electrons react with water and oxygen to produce ·O2-superoxide ion free radicals and ·OOH free radicals. The free radicals kill bacteria and react with odors to produce carbon dioxide and water, achieving the regeneration of carbon dioxide and increasing the concentration of carbon dioxide, thereby further improving the preservation effect of the fresh-keeping compartment 200.

[0060] In an alternative embodiment, reference Figure 1As shown, the air valve assembly 400 includes a first air valve K1, a second air valve K2 and a third air valve K3. The first air valve K1 is connected between the fermentation chamber 100 and the storage space 310, the second air valve K2 is connected between the storage space 310 and the disinfection space 320, and the third air valve K3 is connected between the disinfection space 320 and the preservation chamber 200.

[0061] In this embodiment, the first gas valve K1 is used to control the carbon dioxide generated in the fermentation chamber 100 to flow to the storage space 310. When the fermentation chamber 100 generates carbon dioxide, the first gas valve K1 opens to allow the gas to flow into the storage space 310; when there is no need to collect carbon dioxide, the first gas valve K1 is closed to prevent the gas from flowing back.

[0062] The second air valve K2 is used to adjust the carbon dioxide accumulated in the storage space 310 to flow to the sterilization space 320. When the sterilization space 320 is ready for sterilization and deodorization, the second air valve K2 is opened to allow carbon dioxide to flow into the sterilization space 320; when the treatment is completed or needs to be suspended, the second air valve K2 is closed.

[0063] The third gas valve K3 is used to control the flow of carbon dioxide after disinfection to the fresh-keeping compartment 200. When the carbon dioxide is purified in the disinfection space 320 and reaches a certain concentration, the third gas valve K3 opens to allow the gas to flow into the fresh-keeping compartment 200 to create a low-oxygen environment; when the gas supply needs to be stopped, the third gas valve K3 is closed.

[0064] Through three independent gas valves, the flow of carbon dioxide between the various spaces can be accurately controlled to ensure the stability and flexibility of the structure of the fresh-keeping compartment 200.

[0065] In an optional embodiment, a fan is provided in the disinfection space 320 to promote air circulation in the disinfection space 320 .

[0066] The function of the fan is to promote the air flow in the disinfection space 320, ensure that the disinfectant or disinfectant gas can be evenly distributed throughout the space, and improve the comprehensiveness and uniformity of the disinfection. Through the operation of the fan, the harmful substances in the air can react with the disinfectant, thereby speeding up the disinfection process and improving efficiency.

[0067] In an optional embodiment, there are multiple sterilization and odor removal modules 330 , and the multiple sterilization and odor removal modules 330 are arranged at intervals in the disinfection space 320 .

[0068] Optionally, multiple sterilization and deodorization modules 330 are distributed in the disinfection space 320 at certain intervals, which can ensure that the disinfection effect covers the entire space without dead corners, thereby improving the overall sterilization and deodorization effect.

[0069] In an optional embodiment, the first gas valve K1 is a one-way valve, so that carbon dioxide can only flow from the fermentation space to the storage space 310, avoiding diversion and ensuring stable operation of the airflow in the preservation chamber 200 structure.

[0070] In an optional embodiment, the first gas valve K1 is a pressure valve, and the first gas valve K1 is configured to open automatically when the gas in the fermentation chamber 100 is greater than a preset pressure.

[0071] Optionally, the pressure valve can be composed of a membrane or multiple valves, installed at a specific position of the packaging bag or container. The membrane or valve is designed so that it opens when the internal pressure exceeds a certain threshold, allowing the gas to escape; when the internal pressure decreases, the membrane or valve closes to prevent external air from entering.

[0072] During the fermentation process, carbon dioxide is one of the main byproducts. As the fermentation proceeds, the concentration and pressure of carbon dioxide in the fermentation chamber 100 gradually increase. When the carbon dioxide pressure in the fermentation chamber 100 reaches a preset value, the pressure valve automatically opens to allow carbon dioxide to flow to the carbon dioxide storage space 310 for storage. As carbon dioxide is discharged, the pressure in the chamber decreases. When the pressure decreases to a certain level, the pressure valve automatically closes.

[0073] In an optional embodiment, the temperature of the storage space 310 is lower than the temperature of the fermentation chamber 100 , the temperature of the disinfection space 320 is lower than the temperature of the storage space 310 , and the temperature of the preservation chamber 200 is lower than the temperature of the disinfection space 320 .

[0074] For example, taking fruit wine fermentation as an example, the temperature of the fermentation space varies with the different temperatures of the fermentation stage. The temperature of the storage space 310 is set to 7-9°C, the temperature of the disinfection space 320 is set to 5-7°C, and the temperature of the fresh-keeping compartment 200 is set to 3-5°C.

[0075] Exemplarily, the fermentation chamber 100, storage space 310, disinfection space 320 and preservation chamber 200 are arranged in sequence from left to right, and the temperature of the box body presents a gradient cooling mode from left to right, ensuring a gradient change from high temperature to low temperature, which helps to reduce energy loss, reduce the temperature difference and interference between adjacent chambers, prevent the temperature between the fermentation space and the preservation space from affecting each other, reduce unnecessary energy consumption, and improve energy saving effects.

[0076] In an optional embodiment, the structure of the fresh-keeping chamber 200 also includes a first gas sensor and a controller. The first gas sensor is used to detect the first gas concentration of volatile odors in the disinfection space 320; the controller is connected to the first gas sensor, the second gas valve K2 and the third gas valve K3, and the controller is configured to control the second gas valve K2 to close and the third gas valve K3 to open when the first gas concentration is lower than the first preset concentration.

[0077] It is understandable that, taking fruit wine as an example, various volatile odors will be produced during the fermentation process of fruit wine. The volatile odor molecules can be oxidized by the free radicals generated by the sterilization and deodorization module 330, and finally converted into harmless carbon dioxide and water. In this process, odors and microorganisms are removed.

[0078] Optionally, the first gas sensor may be a gas sensor array, and the gas sensor array may select a plurality of different sensors according to the types of volatile gases generated, and may specifically monitor and quantify these volatile odors. When the gas sensor array detects that the concentration of each odor is less than a first preset concentration (e.g., 50-100 ppm), the third gas valve K3 may be opened and the second gas valve K2 may be closed to deliver the sterilized gas to the fresh-keeping compartment 200.

[0079] In this embodiment, the controller automatically adjusts the gas valve to achieve accurate control of the gas environment in the fresh-keeping compartment 200, prevent substandard gas from entering the fresh-keeping compartment 200, and ensure the fresh-keeping quality of the fruit and vegetable products in the fresh-keeping compartment 200.

[0080] In an alternative embodiment, reference Figure 1 As shown, the structure of the fresh-keeping compartment 200 also includes an identification device 500 and a second sensor. The identification device 500 is used to identify the type of food in the fresh-keeping compartment 200. The second sensor is used to detect the second gas concentration of carbon dioxide in the fresh-keeping compartment 200. The controller is configured to determine the corresponding second preset concentration based on the type of food, and close the third gas valve K3 when the second gas concentration reaches the second preset concentration.

[0081] Exemplarily, the identification device 500 can be a camera with image recognition software, or a label reader based on RFID (radio frequency identification) technology, which can be used to read labels on food ingredients, or other forms of sensors or identification systems, which are not specifically limited in this embodiment.

[0082] Different food ingredients may require different carbon dioxide concentrations to achieve the best preservation effect. The controller retrieves the corresponding second preset concentration from the preset parameters according to the identified food ingredient type. When the carbon dioxide concentration reaches the second preset concentration set for the food ingredient, the controller will instruct to close the third gas valve K3. When the carbon dioxide concentration in the fresh-keeping compartment 200 is lower than a certain level, the controller can also control the third gas valve K3 to open and continue to deliver carbon dioxide into the fresh-keeping compartment 200 to ensure a stable environment in the fresh-keeping compartment 200.

[0083] The fresh-keeping compartment 200 structure provided in the embodiment of the present application includes a box body and an air valve assembly 400. The box body defines a fermentation compartment 100, a fresh-keeping compartment 200, and a gas channel 300 connecting the fermentation compartment 100 and the fresh-keeping compartment 200. The gas channel 300 is used to transport the carbon dioxide generated during the fermentation process of the fermentation compartment 100 to the fresh-keeping compartment 200. The air valve assembly 400 is arranged in the gas channel 300 to adjust the opening or closing of the gas channel 300. By setting the gas channel 300 to connect the fermentation compartment 100 and the fresh-keeping compartment 200, the carbon dioxide generated during the fermentation process of the fermentation compartment 100 is transported to the fresh-keeping compartment 200, thereby reducing the oxygen concentration in the fresh-keeping compartment 200, which is conducive to creating a low-oxygen environment in the fresh-keeping compartment 200 and improving the fresh-keeping effect of the fresh-keeping compartment 200.

[0084] In a second aspect, an embodiment of the present application provides a refrigerator, which includes the fresh-keeping compartment structure of the above embodiment.

[0085] It can be understood that the refrigerator of this embodiment can be a single-door refrigerator or a multi-door refrigerator, etc. If the fresh-keeping compartment structure has the beneficial effects of the above embodiments, then the refrigerator will correspondingly have the beneficial effects of the above embodiments. The specific implementation methods can refer to the above embodiments, and this embodiment does not make any specific limitations on this.

[0086] In a third aspect, the present application provides a control method for a fresh-keeping compartment structure, which is applied to the fresh-keeping compartment structure of the above embodiment, with reference to Figure 2 As shown, the control method includes:

[0087] S201: Determine the fermentation stage of the fermentation chamber;

[0088] S202: When the fermentation stage is anaerobic fermentation, obtaining the carbon dioxide concentration in the fresh-keeping room;

[0089] S203: When the carbon dioxide concentration is lower than a preset concentration, the gas channel is opened.

[0090] It is understandable that the fruit wine fermentation process mainly involves two stages: one is the initial aerobic fermentation. In the early stage of fermentation, yeast needs oxygen to reproduce and establish a sufficient number of cells. This stage is called the "yeast growth stage". In this process, yeast consumes oxygen through aerobic respiration and produces a small amount of carbon dioxide and water; the second is anaerobic fermentation (main fermentation period): when the number of yeast reaches a certain level, the fermentation enters the main alcohol fermentation stage. In this stage, yeast converts sugar into alcohol and carbon dioxide in the absence of oxygen. The main reaction equation is: C6H 12 O6 (glucose) → 2C2H5OH (ethanol) + 2CO2 (carbon dioxide) This process will produce a large amount of carbon dioxide gas.

[0091] Optionally, the fermentation stage can be determined by monitoring the oxygen and carbon dioxide concentrations in the fermentation chamber, as well as the number and activity of yeast and other parameters to determine whether the fermentation stage is in the aerobic growth stage or the anaerobic fermentation stage. In the anaerobic fermentation stage, the carbon dioxide concentration in the fresh-keeping chamber is detected in real time. If the carbon dioxide concentration is lower than a preset value, the controller opens the gas channel to allow carbon dioxide to flow into the fresh-keeping chamber. If the carbon dioxide concentration reaches or exceeds the preset value, the controller keeps the gas channel closed to prevent excessive carbon dioxide from entering.

[0092] In a specific embodiment, reference Figure 3 and Figure 4 As shown, the specific fresh-keeping process of the fresh-keeping compartment structure may include:

[0093] First, disinfect the fermentation room and fermentation equipment, and disinfect them outside for 30 minutes before making fruit wine. In the main fermentation stage of fruit wine, the temperature of the fruit wine fermentation space is 18-25℃, and the fermentation time is 4-6 days. In the post-fermentation stage, the temperature of the fruit wine fermentation space is 15-20℃, and the fermentation time is 1-2 days. In the aging stage, the temperature of the fruit wine fermentation space is 10-14℃, and users can use it at any time. If it is kimchi fermentation, first disinfect the kimchi fermentation space and fermentation equipment, and disinfect them outside for 30 minutes before making kimchi, maintaining the temperature at 10-15℃, the humidity at 60-80%, and the time for 7-14 days. The kimchi storage temperature is 1-5℃, and users can use it at any time.

[0094] Different amounts of carbon dioxide will be produced in different stages of the above fruit wine fermentation and kimchi fermentation. As the carbon dioxide concentration increases, the pressure in the fermentation space increases, and the carbon dioxide automatically enters the storage space through the first air valve (one-way exhaust valve K1). During this process, the third air valve K3 remains closed and the second air valve K2 opens. When the gas sensor in the disinfection space senses that the carbon dioxide concentration is greater than 10%-20%, the second air valve K2 is closed and the third air valve K3 is kept closed.

[0095] During the fermentation of fruit wine, various volatile odors (fruity esters, terpenes, aldehydes, alcohols represented by ethanol, and unpleasant odors such as hydrogen sulfide and acetic acid) and yeast are produced. During the fermentation of kimchi, organic acids (such as acetic acid and lactic acid), alcohols (such as ethanol), esters (such as ethyl acetate), sulfides (such as hydrogen sulfide), and lactic acid bacteria are produced. Therefore, before carbon dioxide enters the fresh-keeping room, it is necessary to pre-treat the carbon dioxide in the disinfection space for sterilization and odor removal. The sterilization and odor removal device adopts photocatalysis and deep ultraviolet photocatalysis Pt-TiO2 catalyst. In the process of photocatalytic sterilization and odor removal, holes and electrons react with water and oxygen to produce free radicals to kill bacteria, and react with odors to produce carbon dioxide and water, thereby regenerating carbon dioxide and increasing the concentration of carbon dioxide. When the gas sensor array shows that all odor concentrations are less than 50-100ppm, the third gas valve K3 can be opened to keep the second gas valve K2 closed. The gas sensor array is equipped with a special fruit wine odor sensor for the odor produced by fruit wine to monitor the odor produced by fruit wine in a targeted manner.

[0096] When the user places fruits and vegetables, the camera identifies the type of food, automatically feeds back to the cloud, outputs the optimal carbon dioxide concentration for preserving the food, opens the gas flow regulating valve of the third valve K3, and adjusts the appropriate flow rate, keeps the second valve K2 closed, and opens for t1 time and closes for t2 time during this process. At the same time, the carbon dioxide sensor in the fresh-keeping compartment senses the carbon dioxide concentration in the space in real time. When the concentration meets the optimal carbon dioxide concentration requirement, the third valve K3 is closed and the next cycle begins; when the concentration does not meet the optimal carbon dioxide concentration requirement, the third valve K3 continues to be opened until it meets the requirement.

[0097] The present application combines the characteristics of fruit wine fermentation or kimchi fermentation that oxygen is consumed and carbon dioxide is produced during the fermentation process, and timely transmits the low-oxygen and high-carbon dioxide gas environment to the fresh-keeping compartment to inhibit the respiration of fruits and vegetables, secondly, inhibit the production of ethylene, thirdly, inhibit the growth of microorganisms by forming carbonic acid, and fourthly, the molecular weight of carbon dioxide is greater than that of oxygen, forming a low-oxygen environment at the bottom of the drawer where most ingredients are stored.

[0098] The use of a one-way exhaust valve allows the carbon dioxide in the fruit wine fermentation space to enter the carbon dioxide chamber in time, while other gases such as oxygen enter the carbon dioxide chamber less frequently to prevent contamination. Separate carbon dioxide storage rooms and disinfection rooms are set up to sterilize and purify the carbon dioxide gas atmosphere. Second, the temperature of the carbon dioxide storage room and disinfection room is set between the temperature of the fruit wine fermentation space and the fruit and vegetable space, and from left to right, it presents a gradient cooling mode to prevent the temperature of the fruit wine fermentation space and the fruit and vegetable preservation space from affecting each other, thereby achieving energy saving. The carbon dioxide disinfection chamber can sterilize and purify the carbon dioxide gas atmosphere. At the same time, carbon dioxide is generated again during the sterilization and purifying process to achieve the regeneration of carbon dioxide gas and increase its concentration.

[0099] Finally, it should be noted that the above implementation modes are only used to illustrate the present application, rather than to limit the present application. Although the present application is described in detail with reference to the embodiments, a person skilled in the art should understand that various combinations, modifications or equivalent replacements of the technical solutions of the present application do not depart from the spirit and scope of the technical solutions of the present application, and should be included in the protection scope of the present application.

Claims

1. A fresh-keeping compartment structure, characterized in that: include: A box body, defining a fermentation compartment, a fresh-keeping compartment, and a gas passage connecting the fermentation compartment and the fresh-keeping compartment, wherein the gas passage is used to transport carbon dioxide generated during the fermentation process in the fermentation compartment to the fresh-keeping compartment; The gas valve assembly is arranged in the gas channel and is used to adjust the opening or closing of the gas channel.

2. The fresh-keeping compartment structure according to claim 1, characterized in that: The gas channel comprises: A storage space connected to the fermentation chamber; The disinfection space is connected to the storage space and the fresh-keeping compartment, and the disinfection space is provided with a sterilization and deodorization module.

3. The fresh-keeping compartment structure according to claim 2, characterized in that: The gas valve assembly comprises: A first air valve connected between the fermentation chamber and the storage space; A second air valve is connected between the storage space and the disinfection space; The third air valve is connected between the disinfection space and the fresh-keeping compartment.

4. The fresh-keeping compartment structure according to claim 2, characterized in that: A fan is provided in the disinfection space to promote air circulation in the disinfection space; And / or, there are multiple sterilization and odor-purifying modules, and the multiple sterilization and odor-purifying modules are arranged at intervals in the disinfection space.

5. The fresh-keeping compartment structure according to claim 3, characterized in that: The first gas valve is a one-way valve; And / or, the first gas valve is a pressure valve, and the first gas valve is configured to automatically open when the gas in the fermentation chamber is greater than a preset pressure.

6. The fresh-keeping compartment structure according to claim 2, characterized in that: The temperature of the storage space is lower than the temperature of the fermentation chamber, the temperature of the disinfection space is lower than the temperature of the storage space, and the temperature of the fresh-keeping chamber is lower than the temperature of the disinfection space.

7. The fresh-keeping compartment structure according to claim 3, characterized in that: The fresh-keeping compartment structure also includes: A first gas sensor, used to detect the first gas concentration of volatile odor in the disinfection space; A controller is connected to the first gas sensor, the second gas valve and the third gas valve, and the controller is configured to control the second gas valve to close and control the third gas valve to open when the concentration of the first gas is lower than a first preset concentration.

8. The fresh-keeping compartment structure according to claim 7, characterized in that: The fresh-keeping compartment structure also includes: An identification device, used to identify the type of food in the fresh-keeping room; A second sensor is used to detect a second gas concentration of carbon dioxide in the fresh-keeping room; The controller is configured to determine a corresponding second preset concentration based on the type of food, and close the third gas valve when the second gas concentration reaches the second preset concentration.

9. A refrigerator, characterized in that: The refrigerator comprises the fresh-keeping compartment structure according to any one of claims 1 to 8.

10. A method for controlling a fresh-keeping compartment structure, characterized in that: Applied to the fresh-keeping compartment structure according to any one of claims 1 to 8, the control method comprises: determining the fermentation stage of the fermentation chamber; When the fermentation stage is anaerobic fermentation, obtaining the carbon dioxide concentration in the fresh-keeping room; When the carbon dioxide concentration is lower than a preset concentration, the gas channel is opened.

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