Food storage drawers and refrigerators

Abstract

This application relates to a food preservation drawer and a refrigerator. The food preservation drawer includes: a drawer body, a food preservation component, and a sensor. The drawer body has an internal storage space and an opening on its front side that communicates with the storage space, allowing for the retrieval of preserved food. The food preservation component is mounted on the top surface of the drawer body and provides the light, water, and carbon dioxide required for light-based food preservation. The food preservation component is configured to maintain food preservation when the drawer body is closed and is configured to generate red or blue light. The sensor is mounted on the inner wall of the drawer body and is electrically connected to a controller. The sensor monitors the humidity and carbon dioxide concentration of the storage space.

Description

Technical Field

[0001] This application relates to the field of fruit and vegetable preservation, and more particularly to a preservation drawer and refrigerator. Background Technology

[0002] With rapid economic and social development and a significant improvement in people's living standards, the requirements for food freshness have become increasingly stringent. Against this backdrop, various refrigerator preservation technologies have emerged, among which light-based preservation technology has garnered significant attention in the field of fruit and vegetable preservation due to its unique advantages. This technology is based on the principle of plant photosynthesis. Because harvested fruits and vegetables do not die immediately, they can still undergo photosynthesis to synthesize organic matter under suitable light and other conditions, thereby slowing down the aging process.

[0003] However, current light-based preservation technology has many problems that need improvement. On the one hand, different fruits and vegetables have different requirements for light wavelengths during preservation, and existing technologies cannot accurately and comprehensively meet these diverse needs. For example, some leafy green vegetables may require blue light to reduce chlorophyll and vitamin C loss, while summer fruits and vegetables have higher requirements for red and violet light to enhance the production of reducing sugars, vitamin C, and carotenoids. However, most current light-based preservation equipment can only provide limited fixed wavelengths of light, and cannot flexibly adjust the intensity according to the type of fruit and vegetable and its different growth stages.

[0004] On the other hand, carbon dioxide concentration has a significant impact on the light-based preservation effect of fruits and vegetables. In actual preservation environments, carbon dioxide concentration tends to decrease over time, and insufficient carbon dioxide will significantly reduce the light-based preservation effect of fruits and vegetables. This is because carbon dioxide is an important raw material for photosynthesis, and a decrease in its concentration will limit photosynthesis, causing fruits and vegetables to be unable to fully synthesize the organic matter needed to maintain freshness and nutrition.

[0005] Furthermore, during light-based preservation, the stomata of fruits and vegetables easily open, leading to transpiration and water loss. Once the stomata open, moisture is rapidly lost, causing the fruits and vegetables to wilt and shrivel, severely impacting their freshness and shelf life. Current technologies lack effective methods to prevent light-induced stomata opening in fruits and vegetables, thus failing to fundamentally solve this problem.

[0006] For example, a disclosed method for light-based preservation in a refrigerator is based on an array of multiple LED beads. Although the type of LED beads used for illumination depends on the distance between the LED beads and the fruits and vegetables, this patent involves numerous components, making the actual operation and use extremely complex. This not only increases costs but also reduces the user experience, making it difficult to widely promote and apply in practice.

[0007] Therefore, there is a need for a device and method that is structurally convenient and easy to use for refrigerator preservation. Utility Model Content

[0008] This application provides a food preservation drawer and a refrigerator to solve the technical problems existing in the prior art, such as the large number of components involved in the existing refrigerator food preservation equipment and the extremely complex actual operation and use process.

[0009] The present invention provides a food preservation drawer, comprising: a drawer body, a food preservation component, and a sensor. The drawer body has an internal storage space and an opening on its front side, which communicates with the storage space and is used for retrieving preserved food. The food preservation component is installed on the top surface of the drawer body and provides light, water, and carbon dioxide required for light-based food preservation. The food preservation component is configured to preserve food when the drawer body is closed and is configured to generate red or blue light. Simultaneously, the food preservation component is configured to release carbon dioxide and water in a heating state to increase the concentration of carbon dioxide and water in the storage space. The sensor is installed on the inner wall of the drawer body and is electrically connected to a controller. The sensor monitors the humidity and carbon dioxide concentration in the storage space. When the carbon dioxide concentration in the storage space is lower than a first preset index, the controller activates the heating module within the food preservation component, causing the food preservation component to replenish the carbon dioxide and water concentration in the storage space while in a heating state.

[0010] The preservation component includes a base and a cover plate that covers the base, with a receiving space formed between the cover plate and the base. The preservation component also includes a composite layer located within the receiving space.

[0011] The cover plate has light-transmitting holes and air-venting holes. The light-transmitting holes are used to allow light emitted from the preservation component to pass through and irradiate the storage space. The air-venting holes are used to allow water molecules and carbon dioxide molecules in the storage space to enter the preservation component and be absorbed by the composite layer.

[0012] The preservation component includes a slide rail located within the accommodating space. The slide rail is disposed along the lower inner edge of the base, and the composite layer is slidably assembled with the inner track of the slide rail.

[0013] The heating module is located on the upper edge of the base and is used to heat the composite layer so that water molecules and carbon dioxide molecules in the composite layer can be desorbed.

[0014] A light source component is provided at the center of the base. The light source component is used to emit incandescent light. The light source component and the heating module are installed on the same central axis of the base.

[0015] The substrate of the composite layer is a metal-organic framework material, and the surface of the metal-organic framework material has functional groups, which are used to bind with organic ligands to form a red light ligand loading region or a blue light ligand loading region.

[0016] This application also provides a refrigerator, including the aforementioned food storage drawer.

[0017] The refrigerator includes a controller, which performs the following control steps:

[0018] The fresh-keeping drawer is closed, the light source is off, and the fruit and vegetable light preservation program is activated.

[0019] The fruit and vegetable light preservation process includes:

[0020] The fruits and vegetables in the storage space are pre-cooled for a first preset time period. During the pre-cooling period, the light source component is not turned on, and the composite layer is used to absorb the carbon dioxide and moisture produced by the vigorous respiration of the fruits and vegetables.

[0021] Depending on the type of fruit and vegetable, the controller moves different areas of the composite layer to a preset position and stays there for a preset time. The light source component is activated, and the preset position is used to transmit white light so that the composite layer produces either red or blue light.

[0022] When the sensor detects that the carbon dioxide concentration in the storage space has dropped to the first preset index, the controller controls the heating module to start, so that the carbon dioxide and water on the composite layer are decomposed and absorbed, replenishing the carbon dioxide and water concentration in the storage space.

[0023] The controller performs the following control steps:

[0024] When the carbon dioxide concentration in the storage space is detected to rise to the second preset level, the controller shuts down the heating module.

[0025] The controller performs the following control steps:

[0026] The red ligand loaded region in the composite layer is slid to the light-transmitting hole region, the lamp source component is activated and emits white light, the white light is absorbed by the red ligand loaded region and excites the red ligand loaded region to generate red light.

[0027] The controller performs the following control steps:

[0028] The blue ligand loading region in the composite layer is slid to the light-transmitting hole region, the lamp source component is activated and emits white light, the white light is absorbed by the blue ligand loading region, and the blue ligand loading region is excited to generate blue light.

[0029] The controller performs the following control steps:

[0030] Open the crisper drawer, turn on the light source, and place the fruits and vegetables inside.

[0031] The technical solutions provided in this application have the following advantages compared with the prior art:

[0032] The preservation drawer and refrigerator provided in this application embodiment utilize a preservation component that plays a core role within the enclosed storage space formed by the drawer body. During the preservation process, the preservation component can maintain freshness even when the drawer body is closed. The preservation component also generates red or blue light and is configured to release carbon dioxide and water while heated, thereby increasing the concentrations of carbon dioxide and water within the storage space. When the carbon dioxide concentration in the storage space falls below a first preset threshold, the controller activates the heating module within the preservation component, prompting the preservation component to replenish the carbon dioxide and water concentrations in the storage space while heated. This increased carbon dioxide and / or water enhances the preservation conditions within the drawer body's storage space. Through the coordinated operation of these components, not only can the light wavelength requirements of different fruits and vegetables be met, maintaining sufficient carbon dioxide concentration and suitable humidity within the storage space, significantly improving the light-based preservation effect of fruits and vegetables, but the structure of the preservation equipment is also simplified, improving operational convenience and demonstrating significant practical value. Attached Figure Description

[0033] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with the present invention and, together with the description, serve to explain the principles of the present invention.

[0034] To more clearly illustrate the technical solutions in the embodiments of this utility model or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, for those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0035] One or more embodiments are illustrated by way of example with reference numerals in the accompanying drawings. These illustrations do not constitute a limitation on the embodiments. Elements with the same reference numerals in the drawings are denoted as similar elements. Unless otherwise stated, the figures in the drawings are not to be limited by scale.

[0036] Figure 1 A schematic diagram of the axial structure of the food preservation component provided in the embodiments of this application;

[0037] Figure 2 for Figure 1 A schematic diagram of the front side of the food preservation component;

[0038] Figure 3 for Figure 1 A schematic diagram of the frontal exploded structure of the food preservation component;

[0039] Figure 4 for Figure 1 Schematic diagram of the cover plate in the medium-temperature preservation component;

[0040] Figure 5 for Figure 1 A schematic diagram of the base structure in the medium-temperature preservation component;

[0041] Figure 6 for Figure 1 A schematic diagram of the composite layer in the medium-temperature preservation component.

[0042] Explanation of reference numerals in the attached figures:

[0043] 1. Drawer body; 11. Storage space; 12. Opening; 2. Preservation component; 21. Base; 22. Cover; 221. Light vent; 222. Ventilation vent; 23. Capacity space; 24. Composite layer; 241. Red light ligand loading area; 242. Blue light ligand loading area; 25. Slide rail; 26. Heating module; 27. Light source component; 3. Sensor. Detailed Implementation

[0044] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0045] The following disclosure provides numerous different embodiments or examples for implementing various structures of the present invention. To simplify the disclosure, specific examples of components and arrangements are described below. These are merely examples and are not intended to limit the scope of the invention. Furthermore, reference numerals and / or letters may be repeated in different examples. Such repetition is for simplification and clarity and does not in itself indicate a relationship between the various embodiments and / or arrangements discussed.

[0046] For ease of description, spatial relative terms may be used in the text to describe the relative position or movement of one element or feature relative to another element or feature, as shown in the figure. These relative terms include, for example, "inside," "outside," "middle," "outer," "below," "below," "above," "front," "back," etc. Such spatial relative terms are intended to include different orientations of the device in use or operation, other than those depicted in the figure. For example, if the device in the figure undergoes a positional flip, orientation change, or change of motion, these directional indications will change accordingly. For instance, an element described as "below other elements or features" or "below other elements or features" will subsequently be oriented "above other elements or features" or "above other elements or features." Therefore, the example term "below" can include both upper and lower orientations. The device may be otherwise oriented (rotated 90 degrees or in other directions), and the spatial relative descriptors used in the text will be interpreted accordingly.

[0047] The food storage drawer provided in this embodiment of the disclosure, with reference to... Figures 1-6 It includes: a drawer body 1, a preservation component 2, and a sensor 3. The drawer body 1 has a storage space 11 inside, and an opening 12 on the front side of the drawer body 1, which communicates with the storage space 11 and is used for retrieving preserved food. The preservation component 2 is installed on the top surface of the drawer body 1 and provides the light, water, and carbon dioxide required for light-based preservation. The preservation component 2 is configured to preserve food when the drawer body 1 is closed, and it is configured to generate red or blue light. It is configured to release carbon dioxide and water in a heating state to increase the concentration of carbon dioxide and water in the storage space 11; the sensor 3 is installed on the inner wall of the drawer body 1 and is electrically connected to the controller. The sensor 3 is used to monitor the humidity and carbon dioxide concentration of the storage space 11. When the carbon dioxide concentration in the storage space 11 is lower than a first preset index, the controller controls the heating module 26 in the preservation component 2 to start and causes the preservation component 2 to replenish the carbon dioxide and water concentration in the storage space 11 in a heating state.

[0048] Thus, within the enclosed storage space 11 formed by the drawer body 1, the preservation component 2 plays a crucial role. During the preservation process, the preservation component 2 can maintain freshness even when the drawer body 1 is closed. The preservation component 2 can also generate red or blue light. Simultaneously, the preservation component 2 is configured to release carbon dioxide and water while heated, thereby increasing the concentration of carbon dioxide and water within the storage space 11. When the carbon dioxide concentration in the storage space 11 falls below a first preset threshold, the controller activates the heating module 26 within the preservation component 2, prompting the preservation component 2 to replenish the carbon dioxide and water concentrations in the storage space 11 while heated. This increased carbon dioxide and / or water enhances the preservation conditions within the storage space 11 of the drawer body 1. Through the coordinated operation of these components, not only can the light wavelength requirements of different fruits and vegetables be met, maintaining sufficient carbon dioxide concentration and suitable humidity within the storage space 11, significantly improving the light-based preservation effect of fruits and vegetables, but the structure of the preservation equipment can also be simplified, improving operational convenience and demonstrating significant practical value.

[0049] Considering the specific structural composition of the preservation component 2, in the preservation drawer provided in this embodiment, the preservation component 2 includes a base 21 and a cover plate 22 covering the base 21, forming an accommodating space 23 between the cover plate 22 and the base 21. The preservation component 2 also includes a composite layer 24, which is located within the accommodating space 23. The cover plate 22 has a light-transmitting hole 221 and a ventilation hole 222. The light-transmitting hole 221 allows light emitted from the preservation component 2 to pass through and irradiate the storage space 11. The ventilation hole 222 allows water molecules and carbon dioxide molecules in the storage space 11 to enter the preservation component 2 and be absorbed by the composite layer 24.

[0050] In this way, the accommodating space 23 formed by the base 21 and the cover plate 22 provides a stable installation environment for the composite layer 24, preventing the composite layer 24 from being directly exposed to the storage space 11 and being squeezed or contaminated by fruits and vegetables; the light-transmitting hole 221 ensures that the specific wavelength light generated by the composite layer 24 efficiently irradiates the fruits and vegetables, improving the light preservation efficiency; the ventilation hole 222 realizes the exchange of gas and moisture between the storage space 11 and the preservation component 2, so that the composite layer 24 can adsorb excess water molecules and carbon dioxide in time, maintain the initial environment stability of the storage space 11, and at the same time make reserves for subsequent desorption and replenishment.

[0051] Specifically, it is protected from external interference; when the composite layer 24 is excited to produce red or blue light, the light shines directly into the fruits and vegetables in the storage space 11 through the light-transmitting hole 221, providing energy for photosynthesis; water molecules and carbon dioxide molecules in the storage space 11 diffuse to the containment space 23 through the air-transmitting hole 222, and are adsorbed and stored by the porous structure of the composite layer 24 (MOFs material described later).

[0052] It should be noted that the number, diameter and distribution of the light-transmitting holes 221 and the ventilation holes 222 in the food preservation drawer provided in this embodiment are not specified. In practice, they can be designed according to the size of the light-irradiated area of ​​the composite layer 24 and the adsorption efficiency requirements. For example, the light-transmitting holes 221 can be set to correspond to the red / blue light ligand loading area 242 of the composite layer 24, and the ventilation holes 222 can be evenly distributed to ensure adsorption uniformity.

[0053] Considering the option that the composite layer 24 in the preservation component 2 can be moved, in the preservation drawer provided in this embodiment of the present disclosure, the preservation component 2 includes a slide rail 25, the slide rail 25 is located in the accommodating space 23, the slide rail 25 is disposed against the lower inner edge of the base 21, and the composite layer 24 is slidably assembled with the inner track of the slide rail 25.

[0054] In this way, the slide rail 25 structure enables the composite layer 24 to move flexibly, and can quickly switch the red or blue light ligand load area 242 to align with the light hole 221 according to the type of fruit and vegetable, so as to meet the light requirements of different fruits and vegetables and improve the versatility and ease of operation of the preservation component 2. The slide rail 25 is set close to the lower inner edge of the base 21, which can save the storage space 23, while ensuring that the composite layer 24 moves smoothly and avoids position displacement affecting the light effect.

[0055] Specifically, the inner track of the slide rail 25 provides guiding support for the composite layer 24, which can slide along the track to precisely move the red ligand loading region 241 or the blue ligand loading region 242 below the light-transmitting hole 221. The controller can control the sliding position and dwell time of the composite layer 24 through the drive mechanism (such as a motor) to achieve automatic switching of the illumination wavelength.

[0056] It should be noted that the driving method and positioning accuracy of the slide rail 25 are not mentioned in the embodiments disclosed herein. In practice, a gear and rack drive or a lead screw drive can be used, in conjunction with a position sensor 3 (such as a Hall sensor 3) to ensure accurate positioning of the composite layer 24, with the error controlled within a small range, and to avoid light offset.

[0057] Considering the scheme that the composite layer 24 in the preservation component 2 can desorb carbon dioxide and water, in the preservation drawer provided in this embodiment, a heating module 26 is provided on the upper edge of the base 21. The heating module 26 is used to heat the composite layer 24 so that the water molecules and carbon dioxide molecules in the composite layer 24 are desorbed.

[0058] In this way, the heating module 26 causes the composite layer 24 to desorb water molecules and carbon dioxide by raising the temperature, which replenishes the consumption in the storage space 11 in time, maintains the carbon dioxide concentration to ensure the continuous photosynthesis, and at the same time increases the humidity to reduce the water loss of fruits and vegetables by transpiration, thus solving the key problems of "insufficient carbon dioxide" and "water loss" in light preservation.

[0059] Specifically, the MOFs material in the composite layer 24 has the characteristics of "low-temperature adsorption and high-temperature desorption". When the heating module 26 is powered on, it generates heat, which raises the temperature of the composite layer 24, destroys the adsorption force between the MOFs material and water molecules and carbon dioxide molecules, and causes the molecules to be released from the porous structure and diffuse into the storage space 11 through the vent 222.

[0060] It should be noted that the power and heating temperature range of the heating module 26 are not specified in this embodiment. In practice, the design should be based on the desorption temperature threshold of the MOFs material to ensure that desorption is completed in a short time and does not affect the cold storage environment of fruits and vegetables.

[0061] Considering the possibility that the light source can act on the preservation component 2, in the preservation drawer provided in this embodiment, a light source component 27 is provided at the center of the base 21. The light source component 27 is used to emit incandescent light, and the light source component 27 and the heating module 26 are installed on the same central axis of the base 21.

[0062] In this way, the incandescent light emitted by the lamp source component 27 provides an excitation source for the composite layer 24, ensuring that the red / blue ligand loading region 242 can stably generate the required wavelength light; the coaxial installation makes the light energy of the lamp source and the heat of the heating module 26 evenly act on the central region of the composite layer 24, reducing energy loss and improving light conversion efficiency and desorption efficiency.

[0063] Specifically, the broad-spectrum incandescent light emitted by the light source component 27 (such as an incandescent lamp or an LED white light source) irradiates the composite layer 24 and is selectively absorbed by the loaded organic ligands, exciting them to produce red or blue light. Since the light source and the heating module 26 are coaxial, the light and heat can be concentrated on the core area of ​​the composite layer 24, ensuring that the ligands are fully excited and the molecules are efficiently desorbed.

[0064] It should be noted that the embodiments disclosed herein do not limit the power and spectral parameters of the light source. In practice, a white light source can be selected, ensuring that it includes wavelengths that can be absorbed by red / blue light ligands, and that the power meets the light intensity requirements.

[0065] Considering the possibility that the composite layer 24 can emit red or blue light under different conditions, in the food preservation drawer provided in this embodiment, the substrate of the composite layer 24 is a metal-organic framework material, the surface of the metal-organic framework material has functional groups, the functional groups are used to bind with organic ligands to form a red light ligand loading region 241 or a blue light ligand loading region 242.

[0066] In this way, the porous structure of MOFs materials enables efficient adsorption of water molecules and carbon dioxide. The specific regions formed by the combination of surface functional groups and organic ligands can convert white light into red or blue light as needed, integrating the functions of "adsorption-light conversion" into one, simplifying the structure of the preservation component 2, and solving the problems of "single wavelength" and "complex components" in traditional light preservation.

[0067] Specifically, the functional groups such as hydroxyl and carboxyl groups on the surface of MOFs materials are combined with organic ligands (such as rhodamine derivatives for red light ligands and fluorescein derivatives for blue light ligands) through coordination bonds to form a stable loading region. When irradiated with incandescent light, the ligands absorb photons of specific wavelengths and then transition to emit light. Red light ligands emit red light at 620-750nm, and blue light ligands emit blue light at 450-495nm.

[0068] It should be noted that the embodiments disclosed herein do not limit the specific type and binding stability of the organic ligands. In practice, ligands that bind firmly to the functional groups of MOFs and have high photoluminescence efficiency should be selected to ensure that stable luminescence performance is maintained after multiple adsorption-desorption cycles.

[0069] In summary, the present disclosure provides a fresh-keeping drawer, which is composed of a drawer body 1, a fresh-keeping component 2 and a sensor 3, forming an integrated fruit and vegetable fresh-keeping system. The drawer body 1 is connected to the internal storage space 11 through the opening 12, providing a closed storage environment for fruits and vegetables. The preservation component 2, as the core functional module, is installed on the top surface of the drawer body 1. Its interior is formed by the base 21 and the cover 22, which together form a receiving space 23. It contains a composite layer 24, a slide rail 25, a heating module 26, and a light source component 27. The composite layer 24 is based on a metal-organic framework (MOF) material, and its surface is formed by functional groups combined with organic ligands to form red and blue light loading areas. The slide rail 25 enables precise sliding of the composite layer 24. The heating module 26 and the light source component 27 are coaxially installed on the base 21 to work together on the composite layer 24. The cover 22 enables light irradiation and gas / moisture exchange through the light hole 221 and the vent hole 222, respectively. The sensor 3 is installed on the inner wall of the drawer body 1 and is electrically connected to the controller to monitor the humidity and carbon dioxide concentration of the storage space 11 in real time. The various structures are integrated into an organic whole through mechanical assembly and electrical connection. Under the control of the controller, the light wavelength is switched and the adsorption-desorption cycle of carbon dioxide and water is realized, thereby meeting the multi-dimensional needs of fruit and vegetable preservation.

[0070] The preservation drawer provided in this embodiment achieves high efficiency and intelligence in light-based preservation of fruits and vegetables through the coordinated operation of its various structures. Utilizing the MOF material properties and ligand design of the composite layer 24, it can generate red or blue light as needed to match the light requirements of different fruits and vegetables. Furthermore, it can dynamically adjust the carbon dioxide concentration and humidity of the storage space 11 through adsorption-desorption, solving the problems of single wavelength, insufficient carbon dioxide, and transpiration water loss in traditional light-based preservation. The slide rail 25, along with the coaxially mounted light source and heating module 26, improves the convenience of light switching and energy utilization efficiency. The perforated structure design of the cover plate 22 ensures high efficiency in light transmission and material exchange. The linkage between the sensor 3 and the controller enables precise control of the preservation environment, stabilizing the carbon dioxide concentration and humidity within a suitable range. The overall solution not only significantly extends the shelf life of fruits and vegetables and improves their preservation quality but also simplifies the equipment structure and reduces operational complexity, possessing good practical value and market application prospects.

[0071] This disclosure also provides a refrigerator, including the above-described food preservation drawer, which can achieve all the effects of the above-described refrigerator.

[0072] In this way, after integrating this freshness drawer, the refrigerator has an integrated freshness preservation capability of "precise lighting + dynamic humidity control + carbon dioxide replenishment". Compared with traditional refrigerators, it can significantly extend the freshness of fruits and vegetables, maintain their nutritional components, and enhance the product's market competitiveness.

[0073] Specifically, the refrigerator uses a control system to link the light source, heating module 26, sensor 3, and composite layer 24 of the freshness drawer, and automatically executes pre-cooling, lighting, and energy replenishment programs according to the type of fruits and vegetables placed in by the user, so as to maintain the optimal freshness environment in the storage space 11.

[0074] It should be noted that the embodiments disclosed herein do not limit the electrical connection method between the refrigerator and the crisper drawer. In practice, data communication can be achieved through an internal bus (such as I2C) to ensure that the data from sensor 3 is transmitted to the refrigerator main control board in real time, thereby achieving intelligent control.

[0075] The refrigerator provided in this embodiment includes a controller, which performs the following control steps: the crisper drawer is closed, the light source component 27 is turned off, and the fruit and vegetable light preservation program is started; the fruit and vegetable light preservation program includes: pre-cooling the fruits and vegetables in the storage space 11 for a first preset time period. During the pre-cooling period, the light source component 27 is not turned on, and the composite layer 24 is used to absorb the carbon dioxide and moisture produced by the vigorous respiration of the fruits and vegetables; depending on the type of fruits and vegetables, the controller controls different areas of the composite layer 24 to move to preset positions and stay for preset time, the light source component 27 is turned on, and the preset positions are used to emit white light so that the composite layer 24 produces either red light or blue light; the sensor 3 detects that the carbon dioxide concentration in the storage space 11 has dropped to a first preset index, and the controller controls the heating module 26 to start so that the carbon dioxide and water on the composite layer 24 are decomposed and absorbed, replenishing the carbon dioxide and water concentration in the storage space 11.

[0076] In this way, the method simulates the microenvironment of natural fruit and vegetable growth through the process of "pre-cooling adsorption - precise illumination - dynamic energy replenishment", which solves the problem that the photosynthesis of harvested fruits and vegetables is limited by environmental conditions and significantly improves the preservation effect. The pre-cooling stage reduces the respiration fluctuation of fruits and vegetables, the illumination stage matches the wavelength requirements, and the energy replenishment stage maintains environmental stability. The three steps work together to achieve efficient preservation.

[0077] Specifically, during the pre-cooling stage (e.g., 1-2 hours), the composite layer 24 absorbs the large amount of carbon dioxide and water vapor released by the respiration of fruits and vegetables, avoiding drastic changes in the initial environment; during the illumination stage, specific wavelengths of light are provided through the movement of the composite layer 24 and the control of the light source to promote photosynthesis; during the energy replenishment stage, the heating module 26 is triggered by the feedback of the sensor 3 to maintain carbon dioxide and humidity within a suitable range.

[0078] It should be noted that the first preset time period and the first preset index need to be adjusted according to the type of fruit and vegetable. For example, the pre-cooling time for leafy vegetables can be set to 1 hour and the first preset index (carbon dioxide concentration) can be set to 500 ppm; the pre-cooling time for fruits can be set to 2 hours and the first preset index can be set to 800 ppm.

[0079] Considering a scheme to control the carbon dioxide concentration in the storage space 11 of the crisper drawer to remain within a predetermined range, in the refrigerator provided in this embodiment, the controller performs the following control steps: when the carbon dioxide concentration in the storage space 11 is detected to rise to a second preset index, the controller controls the heating module 26 to turn off.

[0080] In this way, by controlling the upper and lower limits, the carbon dioxide concentration is kept stable within the optimal range, avoiding excessively high concentrations that inhibit the respiration of fruits and vegetables or excessively low concentrations that limit photosynthesis. At the same time, humidity is stabilized, further improving the controllability and stability of the preservation environment.

[0081] Specifically, sensor 3 monitors the concentration in real time. When the concentration is below the first preset index (lower limit), it is heated for desorption. When the concentration is above the second preset index (upper limit), heating is stopped, forming a closed-loop control. For example, the lower limit for leafy vegetables can be set to 500 ppm and the upper limit to 1000 ppm, and the lower limit for fruits can be set to 800 ppm and the upper limit to 1500 ppm.

[0082] It should be noted that in this embodiment, the second preset index must match the first preset index, and the difference should not be too large to avoid drastic concentration fluctuations affecting the adaptation of fruits and vegetables.

[0083] Considering the scheme that the composite layer 24 in the preservation component 2 can generate red light, in the refrigerator provided in this embodiment, the controller performs the following control steps: the red light ligand loading region 241 in the composite layer 24 is slid to the light-transmitting hole 221 region, the lamp source component 27 is activated and emits white light, the white light is absorbed by the red light ligand loading region 241, and the red light ligand loading region 241 is excited to generate red light.

[0084] In this way, red light can specifically promote sugar synthesis and delay ripening in fruits and vegetables (such as tomatoes and strawberries). Through precise regional sliding and light control, it can improve the preservation quality of these fruits and vegetables and solve the "one-size-fits-all" problem caused by the fixed wavelength of traditional light.

[0085] Specifically, after the red light ligand loading region 241 slides to the light-transmitting hole 221, white light passes through the light-transmitting hole 221 and is absorbed by the ligand, exciting the generation of 620-750nm red light. This wavelength of light can be absorbed by the chlorophyll in fruits and vegetables, promoting the synthesis of organic matter in photosynthesis.

[0086] It should be noted that the duration of red light exposure should be set according to the type of fruit and vegetable. For example, strawberries can be exposed for 4 hours a day, and tomatoes for 6 hours a day, to avoid excessive light exposure leading to metabolic abnormalities.

[0087] Considering the possibility that the composite layer 24 in the preservation component 2 can generate red light, in the refrigerator provided in this embodiment, the controller performs the following control steps: the blue light ligand loading region 242 in the composite layer 24 is slid to the light-transmitting hole 221 region, the lamp source component 27 is activated and emits white light, the white light is absorbed by the blue light ligand loading region 242, and the blue light ligand loading region 242 is excited to generate blue light.

[0088] In this way, blue light effectively inhibits the decomposition and yellowing of chlorophyll in fruits and vegetables (such as spinach and lettuce), and extends the fresh green period of leafy vegetables through targeted lighting, thus improving the professionalism of preservation.

[0089] Specifically, after receiving white light, the blue light ligand loading region 242 is excited to generate 450-495nm blue light. This wavelength of light can regulate the opening and closing of stomata and chlorophyll synthesis in fruits and vegetables, reducing the problem of excessive stomatal opening caused by light.

[0090] It should be noted that the intensity of blue light should be moderate. For example, leafy green vegetables can be exposed to 15 lux of light to avoid leaf burn caused by strong light.

[0091] Considering the conditions before the refrigerator maintains its freshness, in the refrigerator provided in this embodiment, the controller performs the following control steps: the freshness drawer is opened, the light source component 27 is turned on, and fruits and vegetables are placed inside.

[0092] In this way, the light source automatically turns on when the drawer is opened, providing users with ample lighting, making it convenient to take out and put in fruits and vegetables, and improving the user experience; the light source turns off when the drawer is closed, avoiding unnecessary energy consumption and interference of light on the pre-cooling stage.

[0093] Specifically, the drawer's open / closed status is detected by sensor 3 (such as a magnetic switch). When the drawer is opened, the light source is turned on, and when it is closed, the light source is turned off, thus achieving intelligent linkage.

[0094] It should be noted that the delay time for the light source to turn on can be set, which avoids frequent start-stop cycles caused by users switching the light on and off briefly, thus saving energy.

[0095] In summary, the refrigerator provided in this embodiment includes a controller. Based on the aforementioned crisper drawer structure, the controller executes a complete process encompassing preliminary preparation, core procedures, and dynamic control: First, when the crisper drawer is opened, the light source component 27 automatically turns on to facilitate the placement of fruits and vegetables. After closing, the light source turns off and the fruit and vegetable light preservation program is activated. The core procedure is divided into three stages: pre-cooling, illumination, and energy replenishment. In the pre-cooling stage, the composite layer 24 adsorbs carbon dioxide and moisture generated by the vigorous respiration of fruits and vegetables to stabilize the initial environment. In the illumination stage, the controller drives the composite layer 24 to slide according to the type of fruits and vegetables, aligning the red or blue light ligand loading area 242 with the light-transmitting hole 221. This, combined with the white light emitted by the light source component 27, generates specific wavelength illumination and maintains it for a preset time. In the energy replenishment stage, the sensor 3 monitors the carbon dioxide concentration in the storage space 11. When the concentration drops to a first preset index, the heating module 26 is activated to cause the composite layer 24 to desorb and replenish the carbon dioxide. When the concentration rises to a second preset index, the heating module 26 is turned off to maintain a stable concentration. The entire method achieves precise control of the preservation environment through structural linkage and dynamic parameter adjustment.

[0096] The refrigerator provided in this embodiment improves the preservation effect of fruits and vegetables and enhances the user experience by implementing the preservation method steps: the light source linkage design in the initial preparation stage improves operational convenience; the adsorption effect in the pre-cooling stage reduces the impact of environmental fluctuations on fruits and vegetables; the light stage, through precise wavelength switching, meets the photosynthetic needs of different fruits and vegetables, avoiding the drawbacks of traditional "one-size-fits-all" lighting; the upper and lower limit concentration control in the energy replenishment stage stabilizes carbon dioxide and humidity within a suitable range, ensuring continuous photosynthesis while reducing water loss through transpiration. The overall method not only extends the shelf life of fruits and vegetables and maintains their nutritional quality, but also reduces operational complexity through automated control, balancing preservation efficiency and user experience, and has strong practicality and promotional value.

[0097] To further illustrate the solutions for the food preservation drawer and refrigerator provided in this disclosure, specific embodiments are described as follows:

[0098] This disclosure discloses a preservation component 2 and a preservation drawer. The preservation drawer defines a storage space 11. The preservation component 2 is mounted on the top of the storage space 11 against the inner wall of the preservation drawer. (Example: top lighting facilitates the application of light direction; mounting on the side affects light and is easily blocked.) A sensor 3 is mounted on the inner side wall of the preservation drawer. The storage space 11 provides a storage area for fruits and vegetables. The preservation component 2 at the top can provide the light, water, and carbon dioxide required for preservation. The sensor 3 can monitor the humidity and carbon dioxide concentration inside the storage space 11.

[0099] like Figure 2 , 3 The diagram shows an assembly view and an exploded view of the preservation component 2 involved in this embodiment. The preservation component 2 consists of four parts: a cover plate 22, a base 21, a composite material, and a slide rail 25. A receiving space 23 is formed between the cover plate 22 and the base 21, and the composite material and the slide rail 25 are placed in this receiving space 23. The slide rail 25 is placed against the lower inner edge of the base 21, and the composite material can slide along the inner track of the slide rail 25.

[0100] like Figure 4 As shown, the cover plate 22 of the preservation component 2 involved in this embodiment of the present disclosure has two types of holes: a light-transmitting hole 221 that allows light emitted from the preservation component 2 to irradiate the storage space 11, and a ventilation hole 222 that allows water molecules and carbon dioxide molecules in the storage space 11 to enter the preservation component 2 and be absorbed by the composite material.

[0101] like Figure 5As shown, the base 21 of the preservation component 2 according to this embodiment is provided. A heating module 26 is provided along the upper edge of the base 21. The heating module 26 can heat the composite material, which is beneficial to the desorption of water molecules and carbon dioxide molecules adsorbed inside. A lamp source component 27 is provided at the center of the base 21, which can emit incandescent light. The heating module 26 and the lamp source component 27 are on the same central axis.

[0102] like Figure 6 As shown in the embodiments of this disclosure, the composite material has a MOF (Metal-Oxide-Factory) substrate. The porosity of the MOF substrate gives it excellent adsorption capacity for small molecules such as water and carbon dioxide, and it exhibits the characteristics of adsorption at lower temperatures and desorption at higher temperatures. The surface of the MOF material has abundant functional groups, which can be combined with organic ligands to obtain a wider range of applications. In the light preservation of fruits and vegetables, red and blue light are more effective than other wavelengths of light. Therefore, organic ligands that can absorb white light and emit red light can be coordinated on the surface of the MOF material to form a red light ligand loading region 241; similarly, organic ligands that can absorb white light and emit blue light can be coordinated on the surface of the MOF material to form a blue light ligand loading region 242.

[0103] The specific implementation method is as follows: When the user opens the refrigeration drawer, the light source component 27 lights up, illuminating the storage space 11, making it convenient for the user to put fruits and vegetables into the storage space 11. After the fruits and vegetables are put in, the refrigeration drawer is closed, the light source component 27 is turned off, and the fruit and vegetable light preservation program is started.

[0104] Step 1: Pre-cooling. After fruits and vegetables at room temperature are placed in the refrigerated environment of storage space 11, their respiration will initially be intense due to the change in ambient temperature, and then gradually stabilize as the temperature decreases. The pre-cooling time for fruits and vegetables is set to T_pre-cooling. During the pre-cooling stage, the light source component 27 is not activated, and the composite material absorbs the carbon dioxide and moisture produced by the intense respiration of the fruits and vegetables.

[0105] Step Two: Irradiation. The composite material can slide along the slide rail 25. When the red ligand loading region 241 slides to the light-transmitting hole 221 region, the white light emitted by the lamp source component 27 is absorbed, and instead, it excites that region to produce red light. Similarly, when the blue ligand loading region 242 slides to the light-transmitting hole 221 region, the white light emitted by the lamp source component 27 is absorbed, and instead, it excites that region to produce blue light. The irradiation time and sequence of red and blue light on fruits and vegetables are related to the type of fruits and vegetables. Therefore, according to the type of fruits and vegetables, the controller controls the composite material to move to a designated position and remain there for a designated time.

[0106] Step 3: Replenish carbon dioxide and moisture. During light-based preservation, the carbon dioxide in storage space 11 is consumed. Sensor 3 detects that the carbon dioxide concentration in storage space 11 drops to concentration C0. Heating module 26 starts heating, and the carbon dioxide adsorbed on the composite material desorbs, causing the carbon dioxide concentration in storage space 11 to rise to C1. Then, heating module 26 is turned off. The increase in carbon dioxide concentration in storage space 11 is beneficial to the effect of light-based preservation. During light-based preservation, fruits and vegetables open their stomata and lose water under the influence of light. Therefore, the activation of heating module 26 can also desorb the water adsorbed on the MOFs material, increase the humidity of storage space 11, reduce water loss of fruits and vegetables, reduce the negative impact of light, and improve the preservation effect.

[0107] It should be understood that the terminology used herein is for the purpose of describing particular exemplary embodiments only and is not intended to be limiting. Unless the context clearly indicates otherwise, the singular forms “a,” “an,” and “described” as used herein may also include the plural forms. The terms “comprising,” “including,” “containing,” and “having” are inclusive and therefore indicate the presence of the stated features, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, steps, operations, elements, components, and / or combinations thereof. The method steps, processes, and operations described herein are not construed as requiring them to be performed in a particular order described or illustrated unless the order of performance is explicitly indicated. It should also be understood that additional or alternative steps may be used.

[0108] Although terms such as first, second, third, etc., may be used in this document to describe multiple elements, components, regions, layers, and / or segments, these elements, components, regions, layers, and / or segments should not be limited by these terms. These terms may be used only to distinguish one element, component, region, layer, or segment from another. Unless the context clearly indicates otherwise, terms such as "first," "second," and other numerical terms used herein do not imply order or sequence. Therefore, the first element, component, region, layer, or segment discussed below may be referred to as the second element, component, region, layer, or segment without departing from the teachings of the exemplary embodiments.

[0109] The above description is merely a specific embodiment of the present invention, enabling those skilled in the art to understand or implement the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features claimed herein.

Claims

1. A food storage drawer, characterized in that, include: The drawer body has a storage space inside, and the front side of the drawer body has an opening that communicates with the storage space. The opening is used to retrieve fresh food. A preservation component is installed on the top surface of the drawer body. The preservation component is used to provide light, water, and carbon dioxide required for light preservation. The preservation component is configured to preserve food when the drawer body is closed. The preservation component is configured to generate red or blue light. At the same time, the preservation component is configured to release carbon dioxide and water in a heating state to increase the concentration of carbon dioxide and water in the storage space. A sensor is installed on the inner wall of the drawer body and is electrically connected to the controller. The sensor is used to monitor the humidity and carbon dioxide concentration of the storage space. When the carbon dioxide concentration in the storage space is lower than a first preset index, the controller controls the heating module in the preservation component to start and causes the preservation component to replenish the carbon dioxide and water concentration in the storage space under heating.

2. The food preservation drawer according to claim 1, characterized in that, The preservation component includes a base and a cover plate that covers the base, with a receiving space formed between the cover plate and the base. The preservation component also includes a composite layer located within the receiving space. The cover plate has light-transmitting holes and air-venting holes. The light-transmitting holes are used to allow light emitted from the preservation component to pass through and irradiate the storage space. The air-venting holes are used to allow water molecules and carbon dioxide molecules in the storage space to enter the preservation component and be absorbed by the composite layer.

3. The food preservation drawer according to claim 1, characterized in that, The preservation component includes a slide rail located within the receiving space. The slide rail is disposed along the lower inner edge of the base, and the composite layer is slidably assembled with the inner track of the slide rail.

4. The food preservation drawer according to claim 1, characterized in that, The heating module is disposed on the upper edge of the base. The heating module is used to heat the composite layer so that water molecules and carbon dioxide molecules in the composite layer can be desorbed.

5. The food preservation drawer according to claim 4, characterized in that, A light source component is disposed at the center of the base. The light source component is used to emit incandescent light. The light source component and the heating module are mounted on the same central axis of the base.

6. The food preservation drawer according to claim 4, characterized in that, The substrate of the composite layer is a metal-organic framework material, and the surface of the metal-organic framework material has functional groups, which are used to bind with organic ligands to form a red light ligand loading region or a blue light ligand loading region.

7. A refrigerator, characterized in that, Includes the food storage drawer as described in any one of claims 1-6.

8. The refrigerator according to claim 7, characterized in that: The refrigerator includes a controller, which performs the following control steps: The fresh-keeping drawer is closed, the light source is off, and the fruit and vegetable light preservation program is activated. The fruit and vegetable light preservation process includes: The fruits and vegetables in the storage space are pre-cooled for a first preset time period. During the pre-cooling period, the light source component is not turned on, and the composite layer is used to absorb the carbon dioxide and moisture produced by the vigorous respiration of the fruits and vegetables. Depending on the type of fruit and vegetable, the controller moves different areas of the composite layer to a preset position and stays there for a preset time. The light source component is activated, and the preset position is used to transmit white light so that the composite layer produces either red or blue light. When the sensor detects that the carbon dioxide concentration in the storage space has dropped to the first preset index, the controller controls the heating module to start, so that the carbon dioxide and water on the composite layer are decomposed and absorbed, replenishing the carbon dioxide and water concentration in the storage space.

9. The refrigerator according to claim 7, characterized in that, The controller performs the following control steps: When the carbon dioxide concentration in the storage space is detected to rise to the second preset level, the controller shuts down the heating module.

10. The refrigerator according to claim 7, characterized in that, The controller performs the following control steps: The red ligand loaded region in the composite layer is slid to the light-transmitting hole region, the lamp source component is activated and emits white light, the white light is absorbed by the red ligand loaded region and excites the red ligand loaded region to generate red light.

11. The refrigerator according to claim 7, characterized in that, The controller performs the following control steps: The blue ligand loading region in the composite layer is slid to the light-transmitting hole region, the lamp source component is activated and emits white light, the white light is absorbed by the blue ligand loading region, and the blue ligand loading region is excited to generate blue light.

12. The refrigerator according to claim 7, characterized in that, The controller performs the following control steps: Open the crisper drawer, turn on the light source, and place the fruits and vegetables inside.

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