Refrigerator and its fresh-keeping components
By using the dual methods of irradiation electron beam and magnetic field in the refrigerator, the problem of quality deterioration of fruits and vegetables is solved when frozen and stored, and the effective preservation and shelf life of fruits and vegetables is achieved.
Patent Information
- Application Number
- CN202420874838.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-04-24
- Publication Date
- 2025-04-08
- Estimated Expiration
- 2034-04-24
AI Technical Summary
Existing refrigerators are likely to cause ice crystals to form when hiding fruits and vegetables, resulting in browning, juice loss, softening and other quality deterioration after freezing and thawing. How to effectively preserve fruits and vegetables has become an urgent problem to be solved.
The irradiation electron beam and magnetic field are used to process fruits and vegetables. The high-energy pulse of the electron beam acts directly on the fruits and vegetables, inhibiting their respiration, the production of endogenous ethylene and enzyme activities, and preventing rot; the magnetic field enhances the internal friction of water molecules through resonance, inhibits bacterial reproduction and slows down the oxidation reaction rate.
Through this dual treatment, fruits and vegetables can be effectively prevented from rotting, reduced bacterial production, extended the shelf life of fruits and vegetables, and improved the freshness effect of fruits and vegetables.
Smart Images
Figure CN222722361U_ABST
Abstract
Description
Technical Field
[0001] The present application belongs to the technical field of refrigerators, and in particular, relates to a refrigerator and a fresh-keeping component thereof. Background Art
[0002] With the rapid development of the economy, people's living standards have been greatly improved. They have begun to pay attention to the nutrition, flavor, and quality of food ingredients, and have put forward higher requirements on the preservation effect of refrigerators and the safety of food ingredients.
[0003] The preservation of fruit and vegetable ingredients is a major focus in the refrigerator. Frozen storage technology is internationally recognized as the most commonly used, safest and most efficient preservation technology. Frozen storage can maintain product quality and extend shelf life by reducing water activity in tissues, inhibiting cell respiration, microbial reproduction and enzymatic reaction rates. However, fruit and vegetable tissues generally have a high water content and are more likely to form ice crystals during the freezing process than animal tissues, resulting in browning, juice loss, softening and other quality deterioration of fruits and vegetables after freezing and thawing. How to effectively preserve fruit and vegetable foods is an issue that needs to be addressed urgently. Utility Model Content
[0004] The embodiment of the present application provides a refrigerator and a fresh-keeping component thereof, which can improve the fresh-keeping effect of fruits and vegetables.
[0005] In a first aspect, an embodiment of the present application provides a fresh-keeping component for a refrigerator, comprising:
[0006] A fresh-keeping container having a containing space for containing fruits and vegetables;
[0007] An irradiation unit is disposed in the accommodation space to irradiate the fruit and vegetable food with an electron beam;
[0008] The magnetic field part is used to radiate the magnetic field toward the accommodation space.
[0009] Optionally, the fresh-keeping component further includes:
[0010] The refrigeration unit is used to blow cold air toward the fresh-keeping container to freeze the fruit and vegetable food.
[0011] Optionally, the fresh-keeping component further includes:
[0012] The air door is arranged on a side wall of the fresh-keeping container, and the air door can be opened or closed to expose or close the containing space.
[0013] Optionally, the fresh-keeping component further includes:
[0014] The microporous plate is arranged in the accommodating space and is arranged toward the air door.
[0015] Optionally, the dose range of the electron beam generated by the irradiation unit is 0.5 to 2 kGy.
[0016] Optionally, the fresh-keeping component further includes:
[0017] An anti-radiation plate is arranged on the inner wall of the fresh-keeping container.
[0018] Optionally, the material of the radiation protection plate is a composite material of low-density polyethylene and carbon nanoparticles or a composite material of two-dimensional carbon material and epoxy resin.
[0019] Optionally, the material of the radiation protection plate is a flexible composite material of carboxylated nitrile rubber latex filled with bismuth oxide, tin oxide or erbium oxide.
[0020] Optionally, the fresh-keeping component further includes:
[0021] The temperature sensor is arranged in the accommodation space to detect the temperature in the accommodation space.
[0022] In a second aspect, an embodiment of the present application further provides a refrigerator comprising a fresh-keeping component as described in any of the above items.
[0023] In the refrigerator and the fresh-keeping component thereof provided in the embodiment of the present application, by adopting the dual methods of irradiating fruits and vegetables with electron beams and performing magnetic field sterilization, the high-energy pulses of the electron beams directly act on the fruits and vegetables to inhibit their respiration, the production of endogenous ethylene and enzyme activity, thereby preventing the fruits and vegetables from rotting. In combination with magnetic field sterilization to reduce the production of bacteria, the shelf life of fruits and vegetables can be extended and the fresh-keeping effect of fruits and vegetables can be improved. BRIEF DESCRIPTION OF THE DRAWINGS
[0024] 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.
[0025] In order to more completely understand the present application and its beneficial effects, the following description will be made in conjunction with the accompanying drawings. In the following description, the same reference numerals represent the same parts.
[0026] Figure 1 A first structural schematic diagram of a refrigerator provided in an embodiment of the present application.
[0027] Figure 2 A second structural schematic diagram of the refrigerator provided in an embodiment of the present application.
[0028] Figure 3A schematic diagram of the first structure of the fresh-keeping component provided in an embodiment of the present application.
[0029] Figure 4 A second structural schematic diagram of the fresh-keeping component provided in an embodiment of the present application.
[0030] Figure 5 A third structural schematic diagram of the fresh-keeping component provided in an embodiment of the present application.
[0031] Figure 6 A fourth structural schematic diagram of the fresh-keeping component provided in an embodiment of the present application. DETAILED DESCRIPTION
[0032] The technical solutions in the embodiments of the present application will be described clearly and completely below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative work are within the scope of protection of the present application.
[0033] In order to improve the preservation effect of fruits and vegetables, the embodiment of the present application provides a refrigerator and a preservation component thereof, which will be described below with reference to the accompanying drawings.
[0034] See also Figure 1 and Figure 2 As shown, Figure 1 This is a schematic diagram of the first structure of the refrigerator provided in the embodiment of the present application. Figure 2 A second structural schematic diagram of a refrigerator provided in an embodiment of the present application. An embodiment of the present application provides a refrigerator 100, which may have a refrigerating compartment 110, a freezing compartment 120, and a fresh-keeping component 130. The refrigerating compartment 110 is used to store short-term edible ingredients at low temperatures, and the operating temperature range of the refrigerating compartment 110 may be, for example, 0°C to 8°C. The freezing compartment 120 may be used to store meat ingredients for a long time, such as for several months, and the operating temperature range of the freezing compartment 120 may be, for example, -20°C to -18°C.
[0035] The preservation of fruit and vegetable ingredients is a major focus in the refrigerator. Frozen storage technology is internationally recognized as the most commonly used, safest and most efficient preservation technology. Frozen storage can maintain product quality and extend shelf life by reducing water activity in tissues, inhibiting cell respiration, microbial reproduction and enzymatic reaction rates. However, fruit and vegetable tissues generally have a high water content and are more likely to form ice crystals during the freezing process than animal tissues, resulting in browning, juice loss, softening and other quality deterioration of fruits and vegetables after freezing and thawing. How to effectively preserve fruit and vegetable foods is an issue that needs to be addressed urgently.
[0036] In order to improve the preservation effect of fruits and vegetables, the embodiment of the present application is provided with a preservation component 130, which is specially provided for preserving fruits and vegetables.
[0037] Please combine Figure 1 and Figure 2 Also see Figure 3 As shown, Figure 3 This is a schematic diagram of the first structure of the fresh-keeping component provided in the embodiment of the present application. Exemplarily, the fresh-keeping component 130 includes a fresh-keeping container 131 , an irradiation unit 132 and a magnetic field unit 133 .
[0038] The fresh-keeping container 131 is a container for holding fruit and vegetable food. Of course, the fresh-keeping container 131 is not limited to the preservation of fruit and vegetable food, but can also store food materials such as meat. This application is explained by taking the fresh-keeping container 131 as an example to preserve fruit and vegetable food, and should not be understood as a limitation on the fresh-keeping container 131. Exemplarily, the fresh-keeping container 131 has a accommodating space 1310, and the accommodating space 1310 is used to accommodate fruit and vegetable food. For example, the fresh-keeping container 131 can be in the form of a drawer, that is, the drawer part is slidably connected to the drawer box, and the drawer part is formed with an accommodating space 1310, so that the user can take out or put in fruit and vegetable food. The shape of the fresh-keeping container 131 can be square, cylindrical, etc., which is not specifically limited here.
[0039] The irradiation unit 132 is disposed in the accommodation space 1310 to irradiate the fruit and vegetable food with an electron beam. Electron beam irradiation uses an electron accelerator to generate a high-energy electron beam, which has the function of killing microorganisms on the surface of fruit and vegetable food and inhibiting the physiological activities of fruit and vegetable, that is, inhibiting respiration, the production of endogenous ethylene and enzyme activity, preventing decay, and delaying the ripening of fruit and vegetable and extending the shelf life. Exemplarily, the irradiation unit 132 is an electron accelerator, and the energy source of electron beam irradiation is mainly electrical energy. After shutdown, there is no ray, no radiation, no ray waste source disposal problem, no environmental pollution risk, and it is safe and reliable.
[0040] The magnetic field part 133 is used to radiate a magnetic field toward the accommodating space 1310, and utilize the influence of the magnetic field on water molecules and organic molecules to enhance the internal friction of water molecules through resonance, thereby inhibiting bacterial reproduction and slowing down the oxidation reaction rate. The magnetic field part 133 can be composed of a coil, and a magnetic field is generated by energizing the coil. The magnetic field can be a static magnetic field or an alternating magnetic field. A static magnetic field is generated by an electric current. According to Ampere's law, an electric current will generate a magnetic field around it. When an electric current passes through a straight wire, the magnetic field it excites spirals around the wire and generates a magnetic field near the wire. A static magnetic field can also be generated by a magnet. When the coil is energized, a uniform magnetic field is generated inside the coil. This magnetic field has similar properties to the magnetic field excited by the electric current. The generation of an alternating magnetic field is generated by an alternating current. When the direction of the current changes, the magnetic field around the wire will also change accordingly.
[0041] In the refrigerator 100 and the fresh-keeping component 130 provided in the embodiment of the present application, by adopting the dual methods of irradiating fruits and vegetables with electron beams and performing magnetic field sterilization, the high-energy pulses of the electron beams directly act on the fruits and vegetables to inhibit their respiration, the production of endogenous ethylene and enzyme activity, thereby preventing the fruits and vegetables from rotting. In combination with magnetic field sterilization to reduce the production of bacteria, the shelf life of fruits and vegetables can be extended, and the fresh-keeping effect of fruits and vegetables can be improved.
[0042] Please combine Figure 1 and Figure 2 Also see Figure 4 As shown, Figure 4 A second structural schematic diagram of the fresh-keeping component provided in the embodiment of the present application. Exemplarily, the fresh-keeping component 130 also includes a refrigeration unit 134, which is used to blow cold air toward the fresh-keeping container 131 to freeze fruits and vegetables. For example, the refrigeration unit 134 may include components such as a compressor, a condenser, an evaporator, a capillary tube, and a fan. The refrigeration unit 134 is also the refrigeration system of the refrigerator 100. The refrigeration compartment 110, the freezing compartment 120, and the fresh-keeping component 130 share a set of refrigeration systems, which can reduce the setting of devices and save energy and space.
[0043] It should be noted that the present embodiment of the application adopts a frozen storage method for the fruit and vegetable food in the fresh-keeping component 130. Frozen storage technology is considered to be the most commonly used, safest and most efficient fresh-keeping technology internationally. Frozen storage can maintain the quality of the product and extend the shelf life by reducing the water activity in the tissue, inhibiting cell respiration, microbial reproduction and enzymatic reaction rate. The storage method of freezing fruits and vegetables by slow freezing or quick freezing methods and storing them under certain low temperature conditions to keep the fruits and vegetables in a frozen state. During the frozen storage process, the water in the fruits and vegetables changes from liquid to solid ice crystal structure, which is not easy to participate in various biochemical reactions, and is not easy to be infected by microorganisms in the storage environment, which delays the quality deterioration of fruits and vegetables to the greatest extent, and can maintain the original color of fruits and vegetables for a long time during the storage period, maintain flavor and protect nutrients. However, the water content of fruit and vegetable tissues is generally high, and it is easier to form ice crystals than animal tissues during the freezing process, so that fruits and vegetables will have browning, juice loss, softening and other quality deterioration after freezing and thawing. The freezing effect mainly depends on the size, shape and distribution of ice crystals formed during the phase change of water molecules.
[0044] Therefore, considering the above factors, the embodiments of the present application do not simply freeze and preserve fruits and vegetables. On the basis of freezing and preservation, magnetic field-assisted freezing is used to improve the appearance, flavor, texture and freshness of fruits and vegetables by increasing the cooling rate of fruits and vegetables, shortening the phase change time, and reducing the size of ice crystals. The main mechanism of action is related to changing the freezing characteristics of water molecules. Under the action of the magnetic field and with the extension of time, the electron spin direction of water molecules in the frozen sample is consistent with the direction of the magnetic field, and the hydrogen bonding effect is weakened, thereby reducing the aggregation of water molecule clusters. Therefore, only small and uniform ice crystals are formed during the freezing process, thereby reducing mechanical damage to cells.
[0045] The frozen storage and preservation of fruits and vegetables in the embodiment of the present application inhibits the respiration of fruits and vegetables, the production of endogenous ethylene and enzyme activity, and maintains the color of fruits and vegetables through electron beam irradiation. The magnetic field increases the cooling rate of fruits and vegetables, shortens the phase change time, and reduces the size of ice crystals, thereby extending the shelf life and preservation effect of fruits and vegetables. The fluctuations in temperature and humidity during the frozen storage of fruits and vegetables can cause recrystallization, dry loss, discoloration, and other phenomena in fruits and vegetables, thereby reducing the quality. The temperature in the fresh-keeping container 131 is set to below -18°C, and the high-energy electron beam generated by the electron beam accelerator is used to sterilize and protect the color of fruits and vegetables. The magnetic field shortens the phase change time of fruits and vegetables, reduces the size of ice crystals, maintains the original nutrition and taste of fruits and vegetables, and achieves the purpose of extending the shelf life of fruits and vegetables. The irradiation unit 132 is arranged on the upper inner wall of the fresh-keeping container 131. When the fruit and vegetable food is placed in the fresh-keeping container 131, the electron beam dose range generated by the irradiation unit 132 is 0.5 to 2 kGy, and the fruit and vegetable food is irradiated. After running for a set time, it automatically stops. For example, the opening time of the irradiation unit 132, that is, the electron accelerator, is in the range of 5 minutes to 15 minutes. Among them, when the refrigeration unit 134 is turned on, the irradiation unit 132 stops running; when the refrigeration unit 134 is turned off, the irradiation unit 132 automatically stops after running again according to the set time. The magnetic field unit 133 is located on the upper inner wall of the fresh-keeping container 131. The magnetic field unit 133 adopts a static magnetic field or an alternating magnetic field. When the fruit and vegetable food is placed in the fresh-keeping container 131, the refrigeration unit 134 is turned off, and the magnetic field unit 133 generates a magnetic field of 0.5 to 5 mT to act on the fruit and vegetable food. It automatically stops after running for a set time, and the opening time of the magnetic field unit 133 is higher than 90 minutes. When the refrigeration unit 134 is turned on, the magnetic field unit 133 stops running. When the refrigeration unit 134 is turned off again, the magnetic field unit 133 runs again according to the set time and then stops automatically.
[0046] Please combine Figure 1 and Figure 2 Also see Figure 5 As shown, Figure 5A third structural schematic diagram of the fresh-keeping component provided in an embodiment of the present application. Exemplarily, the fresh-keeping component 130 also includes a damper 135, which is disposed on a side wall of the fresh-keeping container 131, and can be used as a side wall of the fresh-keeping container 131, for example, and is surrounded by other side walls to form a receiving space 1310. The damper 135 can be opened or closed to expose or close the receiving space 1310. The damper 135 can be an electric damper driven by a motor to facilitate control of the damper 135. It is understandable that the damper 135 can determine whether the refrigeration unit 134 delivers cold air into the fresh-keeping container 131 to maintain the temperature in the fresh-keeping container 131.
[0047] In order to keep the temperature in the fresh-keeping container 131 constant, a temperature sensor 136 is further provided in the fresh-keeping component 130. The temperature sensor 136 is provided in the accommodation space 1310 to detect the temperature in the accommodation space 1310. It is understandable that the opening timing and opening duration of the damper 135 can be determined by real-time detection of the temperature in the accommodation space 1310 by the temperature sensor 136.
[0048] Please combine Figure 1 and Figure 2 Also see Figure 6 As shown, Figure 6 A fourth structural schematic diagram of the fresh-keeping component provided in an embodiment of the present application. Exemplarily, the fresh-keeping component 130 also includes a microporous plate 137, which is disposed in the accommodating space 1310 and is disposed toward the damper 135. The microporous plate 137 has a plurality of small holes, and the plurality of small holes can be evenly arranged. The cold air blown by the refrigeration unit 134 can be evenly dispersed in the fresh-keeping container 131 after passing through the damper 135 and then through the microporous plate 137, thereby preventing the cold air from blowing directly and causing the humidity in the fresh-keeping container 131 to be too low. When the temperature sensor 136 detects that the temperature is higher than -18°C, the damper 135 opens; when the temperature sensor 136 detects that the temperature is lower than or equal to -18°C, the damper 135 closes.
[0049] Electron beam irradiation technology is to process fruits and vegetables through the rays generated by the irradiation unit 132. What the fruits and vegetables receive is the energy of the rays, not radioactive substances. No radioactive and toxic substances will be produced under irradiation within a certain dose range. In order to eliminate the user's concerns about the possible harm caused by electron beam irradiation, the embodiment of the present application is provided with radiation-proof materials in the fresh-keeping container 131. Exemplarily, the fresh-keeping component 130 also includes a radiation-proof plate 138, which is arranged on the inner side wall of the fresh-keeping container 131 to reduce or eliminate the radiation that may be caused by the electron beam of the irradiation unit 132. The radiation-proof plate 138 is made of radiation-proof material, which is a material that prevents or weakens the radiation damage caused by various radioactive radiation sources. The material of the radiation-proof plate 138 can be a non-metallic composite material, such as a low-density polyethylene and carbon nanoparticle composite material or a two-dimensional carbon material and epoxy resin composite material; the material of the radiation-proof plate 138 can also be a metal composite material, such as a flexible composite material of carboxylated nitrile rubber latex filled with bismuth oxide, tin oxide or erbium oxide.
[0050] In the refrigerator 100 and the fresh-keeping component 130 thereof provided in the embodiment of the present application, by adopting the dual methods of irradiating the fruit and vegetable food with an electron beam and performing a magnetic field sterilization, the high-energy pulse of the electron beam directly acts on the fruit and vegetable food to inhibit its respiration, the production of endogenous ethylene and the enzyme activity, thereby preventing the fruit and vegetable food from rotting. In combination with the magnetic field sterilization to reduce the production of bacteria, the shelf life of the fruit and vegetable food can be extended, and the fresh-keeping effect of the fruit and vegetable food can be improved.
[0051] In the above embodiments, the description of each embodiment has its own emphasis. For parts that are not described in detail in a certain embodiment, reference can be made to the relevant descriptions of other embodiments.
[0052] In the description of this application, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more features.
[0053] The refrigerator and its fresh-keeping components provided in the embodiments of the present application are introduced in detail above. Specific examples are used herein to illustrate the principles and implementation methods of the present application. The description of the above embodiments is only used to help understand the method of the present application and its core idea. At the same time, for technical personnel in this field, according to the ideas of the present application, there will be changes in the specific implementation methods and application scope. In summary, the content of this specification should not be understood as a limitation on the present application.
Claims
1. A refrigerator fresh-keeping component, characterized in that: include: A fresh-keeping container having a containing space for containing fruits and vegetables; An irradiation unit is disposed in the accommodation space to irradiate the fruit and vegetable food with an electron beam; The magnetic field part is used to radiate the magnetic field toward the accommodation space.
2. The fresh-keeping component according to claim 1, characterized in that: The fresh-keeping component also includes: The refrigeration unit is used to blow cold air toward the fresh-keeping container to freeze the fruit and vegetable food.
3. The fresh-keeping component according to claim 2, characterized in that: The fresh-keeping component also includes: The air door is arranged on a side wall of the fresh-keeping container, and the air door can be opened or closed to expose or close the containing space.
4. The fresh-keeping component according to claim 3, characterized in that: The fresh-keeping component also includes: The microporous plate is arranged in the accommodating space and is arranged toward the air door.
5. The fresh-keeping assembly according to claim 1, characterized in that: The electron beam generated by the irradiation part has a dose ranging from 0.5 to 2 kGy.
6. The fresh-keeping assembly according to claim 1, characterized in that: The fresh-keeping component also includes: An anti-radiation plate is arranged on the inner wall of the fresh-keeping container.
7. The fresh-keeping assembly according to claim 6, characterized in that: The material of the radiation protection plate is a composite material of low-density polyethylene and carbon nanoparticles or a composite material of two-dimensional carbon material and epoxy resin.
8. The fresh-keeping assembly according to claim 6, characterized in that: The material of the radiation protection plate is a flexible composite material of carboxylated nitrile rubber latex filled with bismuth oxide, tin oxide or erbium oxide.
9. The fresh-keeping assembly according to any one of claims 1 to 8, characterized in that: The fresh-keeping component also includes: The temperature sensor is arranged in the accommodation space to detect the temperature in the accommodation space.
10. A refrigerator, characterized in that: The invention comprises a fresh-keeping component as described in any one of claims 1 to 9.