Refrigerator Climate Control for Meat Ripening and Germ Prevention
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Solution Overview
Problem
Conventional refrigerators do not effectively support the ripening process of meat by maintaining optimal temperature and humidity levels, leading to suboptimal meat quality and potential issues like recoloring and germ transfer.
Innovation Solution
A refrigerator with a temperature setting device for maintaining a temperature between 0.5°C and 1.5°C, a ventilation device for air speed between 0.5 m/s and 2.5 m/s, and a humidity adjustment device for relative humidity between 50% and 85%, along with features like air disinfection and a control device for adapting climate parameters based on the type of goods, to enhance the ripening process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If conventional refrigerators maintain standard cooling temperatures, then food storage is achieved, but the ripening process of meat is not supported
Solution Approach 1:
The patent applies parameter changes by precisely controlling temperature within 0.5°C to 1.5°C, humidity between 50-85%, and air velocity at 0.5-2.5 m/s. These specific parameter ranges create optimal conditions for meat ripening while preventing spoilage, transforming a conventional refrigerator into a specialized ripening chamber.
2Reliability
If humidity is increased to support ripening, then meat quality improves, but risk of germ transfer and mold growth increases
Solution Approach 1:
The patent maintains humidity within the precise range of 50-85% rather than simply increasing it. This controlled humidity level supports ripening while preventing excessive moisture that would promote mold growth and germ transfer. The air velocity control at 0.5-2.5 m/s further prevents stagnant moist conditions.
Solution Approach 2:
The patent employs sensors to continuously monitor temperature, humidity, and air velocity, with control units that adjust these parameters in real-time. This feedback mechanism ensures humidity remains within the optimal range for ripening while automatically preventing conditions favorable for germ transfer and mold growth.
3Object-affected harmful factors
If air flow is increased to prevent mold growth, then hygiene improves, but water binding capacity of meat decreases
Solution Approach 1:
The patent optimizes air velocity to a specific range of 0.5-2.5 m/s, which is sufficient to prevent mold growth and ensure hygiene by removing excess moisture, yet not so high as to cause excessive drying that would reduce water binding capacity. This precise parameter control resolves the contradiction between hygiene and meat quality.
4Object-affected harmful factors
If temperature is lowered to prevent bacterial growth, then food safety improves, but ripening process is inhibited
Solution Approach 1:
The patent maintains temperature within the narrow range of 0.5°C to 1.5°C, which is warm enough to support the enzymatic ripening process but cold enough to inhibit pathogenic bacterial growth. This precise temperature control resolves the contradiction between promoting ripening and preventing bacterial contamination.
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 solution supports the maturation process of meat, preventing recoloring and germ transfer, while improving the quality and flexibility of meat storage by allowing precise control over storage climate parameters, resulting in better water binding capacity, juiciness, and aroma development.
Implementation Method 1
a temperature setting device for setting a temperature in the storage area between -0.5...4°C
Implementation Method 2
a ventilation device for generating an air flow with an air speed between 0.5 m/s and 2.5 m/s in the storage area
Implementation Method 3
a humidity adjustment device with a humidity sensor for setting a relative humidity between 50% and 85% in the storage area
Data Source
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AI summary
The present invention relates to a refrigeration appliance (100) comprising a storage area (103) for refrigerated goods, said appliance comprising a temperature-setting device (105) for setting a temperature in the storage area (103) between -0.5°C and 4°C, and a ventilation device (107) for generating an air stream (109) with an air speed of 0.5 m/s to 2.5m/s in the storage area (103).