A refrigerator comprising a UV light source
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Solution Overview
Problem
Existing refrigerators do not adequately ensure user satisfaction by maximizing the nutritional value of foodstuffs, particularly mushrooms, as they lack effective UV light exposure and temperature control for vitamin D synthesis, and often fail to completely eliminate harmful microorganisms from food surfaces.
Innovation Solution
A refrigerator with a UV light source that automatically adjusts its active and passive positions based on surface temperature measurements, using a control unit to ensure optimal UV exposure and heating to convert ergosterol to vitamin D, while preventing excessive energy use through a timer and maintaining even temperature distribution with a heating member and fan.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If UV light source is continuously activated for vitamin D synthesis, then nutritional value of foodstuffs is improved, but energy consumption increases
Solution Approach 1:
The UV light source is activated periodically rather than continuously. The control unit switches the UV light source between active and passive positions based on timer signals, providing UV irradiation for vitamin D synthesis only during specific time intervals when mushrooms are present and at appropriate temperatures, thereby reducing overall energy consumption while maintaining nutritional benefits
Solution Approach 2:
The control unit monitors temperature sensor data and adjusts UV light source activation accordingly. UV irradiation is only activated when the temperature is within the optimal range for vitamin D synthesis, preventing energy waste when conditions are not suitable for the conversion process
2Quantity of substance
If UV light source is activated at low temperatures, then vitamin D synthesis is promoted, but cooling efficiency is reduced
Solution Approach 1:
The control unit continuously monitors temperature sensor data and uses this feedback to control UV light source activation. UV irradiation is only activated when the temperature is within the optimal range (above 0°C but not excessively high), ensuring vitamin D synthesis occurs under appropriate thermal conditions without compromising the refrigeration function
Solution Approach 2:
The system dynamically adjusts UV light source operation based on real-time temperature conditions. The control unit activates or deactivates the UV light source according to temperature variations, creating a dynamic control strategy that adapts to changing thermal conditions in the refrigeration compartment
3Quantity of substance
If mushrooms are stored in dark conditions, then storage simplicity is maintained, but vitamin D synthesis is insufficient
Solution Approach 1:
The UV light source operates periodically rather than continuously, activating only during specific time intervals when mushrooms are detected and temperature conditions are appropriate. This periodic operation provides sufficient UV exposure for vitamin D synthesis while maintaining a relatively simple storage system design
Solution Approach 2:
The control unit automatically detects the presence of mushrooms and activates the UV light source without user intervention. The system self-regulates the irradiation process based on sensor inputs and timer signals, eliminating the need for manual user action while achieving vitamin D enrichment
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This solution increases the nutritional value of foodstuffs by efficiently synthesizing vitamin D in mushrooms and ensuring the UV light exposure is optimized for food safety, while also saving energy by controlling the UV light source's duration and temperature.
Implementation Method 1
the vitamin D synthesis occurs as a result of the contact of the UV light with the foodstuffs containing vitamin D precursor such as mushrooms
Implementation Method 2
a heating member which is provided on the compartment; at least one temperature sensor which enables the measurement of the surface temperatures of the foodstuffs
Data Source
Figure 1
Figure 2
AI summary
The present invention relates to a refrigerator (1) comprising a body (2); a refrigeration cabin (3) which is provided in the body (2) and wherein the foodstuffs to be cooled are placed; a door (4) which isolates the refrigeration cabin (3) from the outer environment; a UV light source (5) which has an active position where the UV light source (5) emits light onto the foodstuffs and a passive position where there is no light emitted; and a compartment (6) wherein the UV light emitted by the UV light source (5) is sent onto the foodstuffs.