Kimchi Refrigerator Light Control for Fermentation and Sourness
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Solution Overview
Problem
Conventional Kimchi refrigerators struggle to maintain the delicious, stinging taste of Kimchi for an extended period as the fermentation process leads to a sour taste over time, with most Kimchi becoming too acidic after six months of storage.
Innovation Solution
A Kimchi refrigerator equipped with a light emitting unit that emits specific visible ray bands, such as green, yellow, and deep blue light, to control the growth of lactic acid bacteria, accelerating fermentation and restraining sour taste development, combined with a cold shock operation to maintain taste quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If Kimchi is stored in conventional refrigerator conditions (0°C to -2°C) for extended periods, then the storage duration is extended, but the taste deteriorates due to excessive acidity from continuous fermentation
Solution Approach 1:
The patent applies preliminary action by implementing a cold shock treatment before long-term storage. The Kimchi is rapidly cooled to -3°C to -5°C for 1-3 hours prior to storage, which suppresses bacterial activity in advance and prevents excessive fermentation during extended storage periods, thereby maintaining taste quality
Solution Approach 2:
The patent employs periodic action through intermittent cold shock treatments during storage. Instead of continuous cooling, the system periodically applies cold shock at intervals (e.g., every 1-2 weeks), which effectively controls fermentation cycles and maintains taste without requiring constant low-temperature storage
2Duration of action of stationary object
If rapid cooling is applied to extend storage period, then the duration of taste maintenance is improved, but power consumption and noise increase
Solution Approach 1:
The patent uses periodic cold shock treatments instead of continuous rapid cooling. The cooling system operates intermittently at specific intervals during storage, applying rapid cooling only when needed to maintain taste quality, thereby significantly reducing overall power consumption compared to continuous operation
Solution Approach 2:
The patent implements dynamic temperature control by adjusting cooling intensity and timing based on storage duration and Kimchi state. The system transitions from initial rapid cooling to periodic maintenance cooling, optimizing energy usage according to the actual needs of the storage process
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
The light emission and cold shock operation significantly extend the period during which Kimchi retains its delicious taste, preventing excessive acidity and maintaining freshness for a longer duration.
Implementation Method 1
a light emitting unit to emit light into a storage compartment, in which Kimchi is stored
Implementation Method 2
the light is emitted to Kimchi, whereby the taste of the Kimchi is improved
Implementation Method 3
The refrigerant is evaporated in the evaporator. As a result, the refrigerant instantaneously takes heat away from the periphery of the refrigerant, and therefore, the storage compartments, in which Kimchi is stored, are cooled
Implementation Method 4
the refrigerant changes into a low temperatured and low pressured state through the expansion valve
Data Source
AI summary
A refrigerator and control method thereof are provided. The refrigerator emits light into a storage compartment formed therein to improve and preserve taste of food items stored therein. The refrigerator may include a light emitting unit to emit light into the storage compartment and onto the food items stored therein to improve and preserve taste of the food items.