JPH02192574A - Food storage case - Google Patents

Abstract

PURPOSE:To prevent food from oxidation, deterioration of taste and the like and permit long period preservation with the optimum temperature and humidity by a method wherein first, second and third storage chambers are formed from the upper part of a case, a storage vessel equipped with a moisture permeable lid is provided in the second storage chamber, another storage vessel whose upper surface is opened is provided in the third storage chamber while the temperatures in respective storage chambers are maintained at 0-15 deg.C and humidities in the first and third storage chambers are maintained below about 50% when an atmospheric temperature is lower than the range of reference temperature. CONSTITUTION:A storage vessel 11, provided in a second storage chamber 9, consists of a vessel 12 and a moisture permeable film lid body 13. Another storage vessel 14, whose upper surface is opened, is provided in a third storage chamber 10. The operation and stop of a compressor 18 and a fan 20 are controlled optimally and temperatures in respective first, second and third storage chambers 8, 9, 10 are maintained at 10-15 deg.C, which are within the range of reference temperatures. When an atmospheric temperature has become lower than 10-15 deg.C of the range of reference temperatures of respective first, second and third storage chambers 8, 9, 10, the temperatures in the chambers are reduced and maintained at 10-15 deg.C while humidities in respective chambers are maintained lower than about 50% since the temperature sensitive unit 21b of a thermostat 21 is provided in air at the downstream side of a cooler 19.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a food storage for storing food at appropriate temperature and humidity.

Conventional Technology Conventionally, when it comes to preserving various foods, it is common practice to store foods that require cooling in the refrigerator, and to store other foods in a food cabinet in the kitchen. It is being done.

Problems to be Solved by the Invention However, in the above example, the food stored in the food storage is not controlled for temperature, humidity, etc., and is kept under the temperature and humidity conditions in the kitchen. ing. In recent years, housing structures have become more airtight, which can trap heat and moisture in the kitchen, creating hot and humid conditions.In addition, the temperature and humidity can drop significantly at night, causing fluctuations in temperature and humidity. In many cases, oxidation, loss of vitamin C, moisture absorption, deterioration of flavor, etc. occur easily during food storage, which is not a good storage condition for food. Furthermore, high-temperature vegetables such as sweet potatoes and tropical fruits, including bananas, pineapples, and papayas and mangoes, which have recently become well-known, are particularly temperature-dependent and should be stored in a refrigerator at temperatures below 10'C. However, due to the unique characteristics of foods, it is difficult to store all kinds of food in one place, as this can lead to low temperature damage and insufficient ripening, and high humidity conditions are desirable. It is difficult to do so, and if they are stored together in the same place, there is also the problem that the unique flavor of the food will also transfer as moisture etc. transfers, causing mutual deterioration.

The present invention solves the above-mentioned conventional problems,
The purpose is to prevent food from oxidation, loss of vitamin C, moisture absorption, deterioration of flavor, etc., and to provide food storage that preserves food for long periods at appropriate temperature and humidity.

Means for Solving the Problems In order to solve the above-mentioned problems, the food storage of the present invention has a heat insulating box body with a first . Second. forming a third storage chamber;
Of these, a storage container equipped with a lid made of a moisture-permeable membrane is installed in the second storage chamber, a storage container with an open top is installed in the third storage chamber, and a large revolving door is installed in the first storage chamber. , 2nd. The third storage room is provided with a large drawer door connected to the storage container. Then, by installing a known refrigeration cycle, a blower for forcing air into each storage compartment, and a temperature-sensing section surrounded by a thermal mass in the air near the downstream of the cooler, the standard temperature range of each storage compartment was set to 10.
-15°C, and if the outside air temperature is lower than the reference temperature range, the temperature in each storage room is set to 0-15°C, and the first
and a means for maintaining the humidity in the third storage chamber at about 60 degrees Celsius or less.

Effects of the present invention With the above-described configuration, air cooled by a cooler is circulated in each storage room by a blower, and the control means maintains the inside of each storage room at a reference temperature range of 10 to 15°C, and the dehumidifying action of the cooler Keep the humidity at about 60 degrees or less. Furthermore, since the temperature difference with the outside air temperature is smaller than that in low-temperature/refrigerated storage, condensation on the food is suppressed when the food is removed or the door is opened/closed. In addition, in the storage container in the second storage chamber, water vapor generated by the transpiration or respiration of the fruits and vegetables to be stored is self-controlled by a moisture permeable membrane to prevent drying. On the other hand, the outside temperature is within the standard temperature range of 10 to 15
Even if the temperature drops below ℃ and the heat load entering the main unit decreases, the system detects changes in the air temperature downstream of the cooler and operates the compressor to widen the storage room temperature range to 0 to 15℃.
In particular, the food in the first and third storage chambers is stored in the refrigerated temperature range to improve shelf life, and dehumidifying operation is also performed, so the humidity can be maintained at about 50% or less. Furthermore, since the difference in outside temperature is small, there is almost no condensation on the food when the door is opened or closed when the food is taken out.

EXAMPLE Hereinafter, an example of the present invention will be described with reference to FIGS. 1 and 2. Reference numeral 1 denotes a food storage main body, which is composed of an outer box 2, an inner box 3, and a heat insulating material 4 filled between the boxes 2 and 3. Reference numerals 6 and 6 denote first and second partition plates that vertically divide the front opening of the main body 1 into three parts, and the second partition plate 6 is attached below the first partition plate 6. Reference numeral 7 denotes a partition wall whose front end is connected to the first partition plate 6 to partition the interior of the main body 1 into upper and lower sections, which partitions and forms a first storage chamber 8 in the upper part, and which is connected to the second partition plate 6. There is a second storage room 9 between
is formed. Further, a third storage chamber 10 is formed below the second partition plate 6. A storage container 11 is provided in the second storage chamber 9, and is composed of a container 12 and a lid 13 mainly composed of a moisture permeable membrane. Reference numeral 14 denotes a storage container with an open upper surface provided in the third storage chamber 1o. Next, 16 is a large revolving door provided at the front opening of the first storage chamber 8, and 18.17 is a large revolving door provided at the front opening of the 2nd and 3rd storage chambers, respectively. These are pull-out doors that are connected to each other.

18 is a compressor provided at the bottom of the main body 1, 19 is a cooler housed in the back of the first storage chamber 8, and is a known type including a condenser and a pressure reducer (none of which are shown). It constitutes a refrigeration cycle. 20 supplies the air cooled by the cooler 19 to the first. A blower for forcing air into the second and third storage compartments 8, 9, and 10;
Temperature sensing part 21 surrounded by thermal mass 21a in the air near the downstream of
control means (hereinafter referred to as thermostat) for controlling the operation of the compressor 1111B and the blower 20 by arranging the
It is. Further, 22 is a discharge air passage leading into the first storage chamber 8, and 23 is a discharge air path leading into the second storage chamber 9 and the third storage chamber 1o.
24 is a return air path that is provided at the bottom rear surface of the first storage chamber 8 and leads to the cooler 19; 26 is a return air path that penetrates through the partition wall 7 and connects the second and third storage chambers 8 to the inside; storage room 9
, 1o to the cooler 19.

In this configuration, the air cooled by the cooler 19 is circulated by the blower 2o, cools the first storage chamber 8 through the discharge air passage 22, is returned to the cooler 19 through the return air passage 24, and is returned to the cooler 19 through the return air passage 24. The second storage chamber 9 and the third storage chamber 1o are cooled through the air cooler 1 through the return air path 26.
Returned to 9.

On the other hand, the temperature sensing part 21b of the thermostat 21 detects the sudden temperature change in the air downstream of the cooler 19 by changing the thermal capacity of the thermal mass 21a into an appropriate ON/○FF interval, thereby compressing the rock 18 and blowing air. [The operation and stopping of 20 is properly controlled and the 1st. Second. The inside of each of the third storage chambers 8, 9, and 10 is maintained at a standard temperature range of 10 to 15° C., and at the same time, the humidity is maintained at a dry condition of about 60% or less by the dehumidifying action of the cooler 19.

Therefore, stored foods are not exposed to high temperature conditions,
Oxidation, loss of vitamin C, and flavor deterioration are suppressed, making it possible to preserve fruits and vegetables for long periods of time.On the other hand, under low-temperature conditions such as refrigeration, fruits and vegetables that suffer from low-temperature damage are also undesirable, and moreover, they require high-humidity conditions. By storing the stored material in the storage container 11 of the storage chamber 9, water vapor generated by the transpiration or respiration of the stored material is controlled by the lid 13 made of a moisture permeable membrane to maintain a high temperature condition. Can be saved.

On the other hand, the inside of the first storage chamber 8 and the third storage chamber 10 are maintained under dry conditions, which prevents oxidation, moisture absorption, and flavor deterioration of the stored food, and also prevents odor transfer caused by moisture transfer. Because of this, it is possible to store various foods in the same place. Furthermore, unlike refrigeration or low-temperature storage at 10° C. or lower, the difference from the outside temperature is small, so condensation on the food is suppressed when taking out the stored food or opening/closing the door, so the food does not spoil. On the other hand, the outside temperature is the first. Second. When the reference temperature range of the third storage chambers 8, 9, and 10 becomes lower than the standard temperature range of 1o to 15°C, the temperature sensing part 21b of the thermostat 21 is installed not in the storage chamber but in the air downstream of the cooler 19. Even if the heat load entering the main body 1 decreases due to a decrease in outside air temperature, the cooling effect by the operation of the compressor 18 is performed, and the indoor temperature decreases and is maintained at 0 to 15 degrees Celsius. 8
The food preservability in the third storage chamber 1Q is rather improved, and the cooling operation also provides a dehumidifying effect, so that the indoor humidity is maintained at about 80% or less. In addition, since the outside temperature is low, there is little temperature difference between the food and the food, so there is no need to worry about condensation or moisture absorption when the door is opened or closed. Although it is not preferable for the second storage compartment 9 to have a lower indoor temperature, for example, the temperature may be set higher than the first and third storage compartments 8 and 1o within the standard temperature range, or the heater Differentiation is possible by supplementing with other heating means.

Furthermore, food that requires drying is stored in the first storage room 8 on the upper shelf, but since most of the food items are generally light, even if the food is on the upper shelf, the user's errands will not be affected, and the door is equipped with a large revolving door. 16, making it convenient for storing and taking out food. In addition, many of the high-temperature vegetables and tropical fruits stored in the second storage chamber 9 in the middle tier, and the drinks and seasonings stored in the third storage chamber 1o in the lower tier, are relatively heavy foods. Also, the storage room is located at a low position in the middle and lower levels, and the door is a large drawer door 16, 17, which also does not impair the user's usability.

Effects of the Invention As is clear from the above explanation, according to the present invention, the following effects can be obtained.

(1) When the outside air temperature is relatively high, the temperature inside each storage room is within the standard temperature range of 10 to 15°C, and when the outside air temperature drops below the standard temperature range, the temperature is within the 0 to 15°C range. By maintaining the temperature at a high temperature, oxidation, loss of vitamin C, deterioration of flavor, etc. promoted by high temperature conditions are reduced, and food can be stored for a long time in good condition, and the temperature difference with the outside temperature is reduced, making it easier to remove food. Condensation and moisture absorption on food is suppressed when the door is opened and closed.

(26 By maintaining the humidity in the first and third storage chambers at a dry condition of about 60% or less, including low outside temperatures,
It can prevent food oxidation, moisture absorption, flavor deterioration, etc.

(Tsuji) By maintaining the first and third storage rooms in dry conditions, including at low outside temperatures, odors from food transfer to each other are reduced, and a variety of foods can be stored in the same place, making inventory management easier. It becomes easier.

(4) It also applies to high-temperature vegetables and tropical fruits that cause low-temperature damage and insufficient ripening when stored in the vegetable compartment of a conventional refrigerator.
Good storage can be achieved by maintaining high humidity in the storage room at 10-16°C with a moisture-permeable membrane.

(Time) Light foods that require drying are stored in the upper tier with a revolving door, while other heavy items such as fruits and vegetables, drinks, and seasonings are stored in the middle and lower tiers with a large drawer door, making it easier for users to use. You can conveniently store and take out food without damaging it.

[Brief explanation of the drawing]

FIG. 1 is a sectional view of a food storage warehouse showing an embodiment of the present invention;
FIG. 2 is a front view of the food storage shown in FIG. 1. 1...Storage body, 2...Outer box, 3.
...Inner box, 4...Insulation material, 6...
・First partition plate, e...Second partition plate, 7...
...Division wall, 8...First storage room, 9...
...Second storage chamber, 1o...Third storage chamber, 11...Storage container, 13...Lid made of a moisture permeable membrane, 14. ...Storage container, 16...
...Rotating door, 16.17... Large drawer door, 1
8...Compressor, 19...Cooler, 2o
......Blower, 21...°゛Thermostat control means), 21a...Thermal mass, 21b...
...Temperature sensing part.

Claims (1)

[Claims] A storage main body that is made up of an outer box, an inner box, and a heat insulating material filled between the outer box and the inner box, the front side of which is opened, and a first partition plate that divides the opening of the storage main body into three vertically. and a second partition plate provided below the first partition plate, and a second partition plate provided below the first partition plate;
a partition wall that is connected to a partition plate to partition the inside of the storage main body vertically; a first storage chamber partitioned above the partition wall; A second storage chamber formed above, a third storage chamber formed below the second partition plate, and a lid body provided inside the second storage chamber and comprising a moisture permeable membrane on the upper surface. a storage container having a substantially airtight structure, a storage container provided in the third storage chamber with an open top surface, a revolving door provided at the front opening of the first storage chamber, and the second and third storage chambers. A refrigeration system comprising a pull-out door provided at the front opening of the third storage chamber and connected to each of the storage containers, a compressor, a condenser, a pressure reducer, a cooler provided at the lower back of the first storage chamber, etc. a blower for forcing the air cooled by the cooler into each of the first, second, and third storage chambers; and a temperature sensing section surrounded by a thermal mass in the air near the downstream of the cooler. by arranging the first, second, and third
The reference temperature range in each storage chamber is set to 10 to 15°C, and when the outside air temperature is lower than the reference temperature range, the temperature in each storage room is set to 0 to 15°C, and the first and third
and a control means for maintaining the humidity in the storage room at about 50% or less.