TR201410764A1 - A refrigerant containing a crisper and a control method. - Google Patents
A refrigerant containing a crisper and a control method. Download PDFInfo
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- TR201410764A1 TR201410764A1 TR2014/10764A TR201410764A TR201410764A1 TR 201410764 A1 TR201410764 A1 TR 201410764A1 TR 2014/10764 A TR2014/10764 A TR 2014/10764A TR 201410764 A TR201410764 A TR 201410764A TR 201410764 A1 TR201410764 A1 TR 201410764A1
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- Prior art keywords
- crisper
- water vapor
- ratio
- pressure
- limit
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 8
- 239000003507 refrigerant Substances 0.000 title claims description 7
- 235000013305 food Nutrition 0.000 claims abstract description 32
- 235000013361 beverage Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 98
- 230000005494 condensation Effects 0.000 claims description 24
- 238000009833 condensation Methods 0.000 claims description 24
- 239000002352 surface water Substances 0.000 claims description 13
- 235000013311 vegetables Nutrition 0.000 abstract description 6
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 230000035900 sweating Effects 0.000 description 2
- 230000002411 adverse Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000036387 respiratory rate Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000001052 transient effect Effects 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
Classifications
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D17/00—Arrangements for circulating cooling fluids; Arrangements for circulating gas, e.g. air, within refrigerated spaces
- F25D17/04—Arrangements for circulating cooling fluids; Arrangements for circulating gas, e.g. air, within refrigerated spaces for circulating air, e.g. by convection
- F25D17/042—Air treating means within refrigerated spaces
- F25D17/045—Air flow control arrangements
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D25/00—Charging, supporting, and discharging the articles to be cooled
- F25D25/02—Charging, supporting, and discharging the articles to be cooled by shelves
- F25D25/024—Slidable shelves
- F25D25/025—Drawers
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25B—REFRIGERATION MACHINES, PLANTS OR SYSTEMS; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS
- F25B2700/00—Sensing or detecting of parameters; Sensors therefor
- F25B2700/02—Humidity
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D2317/00—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass
- F25D2317/04—Treating air flowing to refrigeration compartments
- F25D2317/041—Treating air flowing to refrigeration compartments by purification
- F25D2317/0411—Treating air flowing to refrigeration compartments by purification by dehumidification
- F25D2317/04111—Control means therefor
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D2317/00—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass
- F25D2317/06—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass with forced air circulation
- F25D2317/061—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass with forced air circulation through special compartments
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D2700/00—Means for sensing or measuring; Sensors therefor
- F25D2700/12—Sensors measuring the inside temperature
- F25D2700/123—Sensors measuring the inside temperature more than one sensor measuring the inside temperature in a compartment
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Physics & Mathematics (AREA)
- Mechanical Engineering (AREA)
- Thermal Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Devices That Are Associated With Refrigeration Equipment (AREA)
Abstract
Bu buluş, içine yiyecek ve içeceklerin yerleştirildiği bir gövde (2), gövde (2) içine yerleştirilen bir sebzelik (3), sebzelik (3) yüzey sıcaklığı (Ts) ve sebzelik (3) içinin sıcaklığının (Te) ölçülmesini sağlayan en az bir sıcaklık sensörü (4), sebzelik (3) içine soğuk hava geçişini sağlayan en az bir hava girişi (5), hava girişine (5) yerleştirilen bir klape (6), ve klapenin (6) açılıp/kapanmasını sağlayan bir kontrol ünitesi (7) içeren bir soğutucu (1) ile ilgilidir.SUMMARY OF THE INVENTION The present invention provides a body (2) in which food and beverages are placed, a crisper (3) placed in the body (2), the surface temperature (Ts) of the crisper (3) and the temperature (Te) of the interior of the crisper (3). temperature sensor (4), at least one air inlet (5) that provides cold air passage into the vegetable compartment (3), a flap (6) located at the air inlet (5), and a control unit (7) for opening / closing the flap (6). (1).
Description
TARIFNAME SEBZELIK IÇEREN BIR SOGUTUCU VE KONTROL YÖNTEMI Bu bulus, bir sebzelik içeren bir sogutucu ve kontrol yöntemi ile ilgilidir. DESCRIPTION A REFRIGERANT WITH VEGETABLES AND CONTROL METHOD This invention relates to a refrigerant and control method comprising a crisper.
Sogutucular, yiyecek ve içeceklerin saklandigi bir sogutucu bölme, yiyeceklerin dondurularak saklanmasini saglayan bir dondurucu bölme ve sogutucu bölme içine yerlestirilen, sebze ve meyve gibi gidalarin saklandigi bir sebzelik içermektedir. Yapilan deneysel çalismalar sonucu, sebzelik içine yerlestirilen sebze meyveler için ideal saklama kosulunun % 90 bagil nem orani ve 2-10 derece sicaklik oldugu bilinmektedir. Sebzeligin sogutulmasi diger bölmelerdeki soguk havanin sebzelik içine kismen yönlendirilmesi yoluyla saglanmaktadir. Sebzelik içindeki gidalar dogrudan soguk ve kuru hava ile temas ettiginde, sebzelik içindeki bagil nem orani ideal saklama kosullarinin altinda kalmakta ve gidalar nemini kaybederek kurumakta ve kisa sürede bozulmaktadir. Sebzelik içine yerlestirilen gidalarin su kaybinin önlenmesi için, sebzelik ile sogutucu bölme arasindaki hava akisinin sinirli seviyede kalmasi saglanmaktadir. Bu durumda ise, sebzelik ile sogutucu bölme iç hacmi arasinda az miktarda da Olsa sicaklik farki olusmaktadir. Yüksek bagil nem orani ve sicaklik farkina bagli olarak, sogutucu bölme iç hacmi ile sebzeligi birbirinden ayiran yüzeylerde yogusma ortaya çikmaktadir. Sebzelik yüzeylerinde olusan yogusma, sebzelikte saklanan gidalarin üzerinde su damlamasina neden olmakta bu da gidalarin saklama ömürlerini olumsuz etkileyerek çürümesine neden olmaktadir. Gidalarin uzun süre bozulmadan saklanabilmesi için uygun nem oraninin saglanmasi ve sebzelik yüzeylerinde olusan yogusmanin önlenmesi gerekmektedir. basvurusunda sebzeligin doluluk durumuna göre sebzelik içerisinin bagi] nem oranini kontrol eden bir kontrol ünitesine sahip bir sogutucudan bahsedilmektedir. Refrigerators, a refrigerator compartment where food and beverages are stored, a freezer section and a refrigerator section that allows it to be stored by freezing a crisper in which foods such as vegetables and fruits are stored contains. As a result of the experimental studies, the vegetables placed in the crisper The ideal storage condition for vegetables and fruits is 90% relative humidity and 2-10 degrees Celsius. temperature is known. Cooling of the crisper It is provided by partially directing the air into the crisper. Crisper When the food in it comes into direct contact with cold and dry air, the crisper The relative humidity in it remains under ideal storage conditions and the food it dries out by losing its moisture and deteriorates in a short time. In the crisper To prevent water loss of the placed food, crisper and fridge compartment It is ensured that the air flow between them remains at a limited level. In this case, Even if it is a small amount of temperature difference between the crisper and the inner volume of the refrigerator compartment is formed. Depending on the high relative humidity and temperature difference, the cooler Condensation occurs on the surfaces separating the inner volume of the compartment and the crisper. is coming out. The condensation formed on the crisper surfaces causes the food stored in the crisper to It causes water to drip on it, which shortens the storage life of the food. adversely affect it and cause it to rot. food for a long time ensuring the appropriate humidity and crisper Condensation on surfaces should be prevented. depending on the occupancy of the crisper in the application] humidity A cooler with a control unit that controls the rate is mentioned.
Teknigin bilinen durumunda yer alan EPl936302 sayili Avrupa patent basvurusunda hava giris çikisi kontrol edilerek nem kontrolü yapilan bir sebzelige sahip sogutucu açiklanmaktadir. basvurunda ortam ve gida yüzey sicakliklari ölçülerek, sicaklik verisinden gidanin terleme miktarinin belirli bir aralikta tutulmasinin saglandigi bir sogutucu açiklanmaktadir. European patent numbered EP1936302 in the state of the art to a crisper where humidity is controlled by controlling the air inlet and outlet. The refrigerant is described. By measuring the ambient and food surface temperatures in the application, the temperature data of the food a cooler in which the amount of perspiration is kept within a certain range is explained.
Bu bulusun amaci, sebzelik iç yüzeyinde sebzelik ve sogutucu iç hacimleri arasindaki sicaklik farkindan dolayi yogusma olusmasini engellemektir. The aim of this invention is to create crisper and cooler inner volumes on the inner surface of the crisper. It is to prevent the formation of condensation due to the temperature difference between
Bu bulusun bir diger amaci, sebzelik içindeki nem miktari kontrol edilen bir sogutucunun gerçeklestirilmesidir. Another aim of this invention is to create a controlled moisture content in the crisper. realization of the cooler.
Bu bulusun amacina ulasmak için gerçeklestirilen, ilk istem ve bu isteme bagli istemlerde tanimlanan sogutucu; sebzelik içindeki havanin ve yüzeyinin sicaklik degerlerini kullanarak su buhari doyma basinçlarini hesaplayan, sebzelik içinin ve yüzeyinin su buhari doyma basinçlari oraninin hafizasinda önceden kayitli alt limit ile üst limit arasinda olup olmadigini kontrol eden, sebzelik içinin ve yüzeyinin su buhari doyma basinçlari oranini alt limit ile üst limit arasinda tutmak için sebzelik içerisine hava girisini açip kapatan klapeyi kontrol eden kontrol ünitesi içermektedir. Bu bulus ile sebzelik yüzeylerinde asiri nemden veya gidalarin terlemesinden kaynakli olusan yogusmalarin (condensation) önlenmesi saglanmaktadir. In order to achieve the purpose of this invention, the first request and the dependent the refrigerant defined in the claims; temperature of the air and its surface in the crisper Calculating the water vapor saturation pressures using the values of the crisper and pre-recorded lower limit in the memory of the water vapor saturation pressures ratio of the surface Checking whether it is between the upper limit and the crisper to keep the steam saturation pressures ratio between the lower limit and the upper limit. control unit that controls the flap that opens and closes the air inlet contains. With this invention, excessive moisture or prevention of condensation caused by sweating is provided.
Bulusun bir uygulamasinda kontrol ünitesi su buhari doyma basinçlari orani üst limitin üzerinde ise klapeyi açmaktadir. Su buhari doyma basinçlari oraninin üst limitin üzerine çikmasiyla sebzelik yüzeylerinde yogusma olusmakta, klapenin açilip sebzeligin içerisine nem tasimayan kuru havanin üflenmesi ile olusan yogusma giderilmektedir. In one embodiment of the invention, the control unit water vapor saturation pressures ratio is upper If it is over the limit, it opens the valve. The upper ratio of water vapor saturation pressures If it exceeds the limit, condensation occurs on the crisper surfaces, formed by blowing dry air that does not carry moisture into the crisper. condensation is removed.
Bulusun bir baska uygulamasinda kontrol ünitesi su buhari doyma basinçlari orani alt limitin altina indiginde klapeyi kapatarak sebzelikte bulunan gidalarin soguk ve kuru havaya maruz kalarak nem kaybetmelerini ve bu sebeple büzüsmelerini önlemektedir. In another embodiment of the invention, the control unit water vapor saturation pressures ratio when it goes below the lower limit, close the flap and let the food in the crisper cool and they lose moisture by being exposed to dry air and therefore shrink. prevents.
Bulusun bir baska uygulamasinda sogutucuda sicaklik sensörünün haricinde sebzelik içerisinin bagil nem oraninin ölçülmesini saglayan bir nem sensörü yer almaktadir. Kontrol ünitesi nem sensöründen aldigi veriyi de kullanarak sebzelik içerisinde bulunan gerçek su buhari miktarinin yüzeyde olusturdugu basinci daha kesin bir sekilde hesaplamakta, su buhari kismi basinçlari oranini hafizasinda kayitli alt limit ve üst limit ile karsilastirarak buhar basinçlari oranini alt limit ile üst limit arasinda tutacak sekilde klapeyi kontrol etmektedir. Sebzelik içerisine yerlestirilen gidalarin solunum hizlari tiplerine göre degismekte, bu sebeple farkli gidalar için ayni sicaklikta havada bulunan su buhari miktari, dolayisiyla su buhari kismi basinci farkli olabilmekte ve ayni sicakliktaki doymus su buhari miktarinin olusturdugu su buhari doyma basinci ile yapilan hesaplamalar tam olarak dogru sonuçlar dogurmamaktadir. Nem sensörünün kullanilmasi ile gerçek su buhari miktarinin olusturdugu su buhari kismi basinci hesaplanmakta ve böylece, sebzelikte saklanan gidalarin daha uzun süre bozulmadan depolanabilmesi saglanmaktadir. In another embodiment of the invention, apart from the temperature sensor in the refrigerator There is a humidity sensor that allows the relative humidity of the crisper to be measured. takes. Using the data received from the humidity sensor of the control unit, the crisper The pressure created by the actual amount of water vapor in the surface is higher. precisely calculates the water vapor partial pressures ratio in memory Compare the vapor pressures ratio to the lower limit by comparing it with the registered lower limit and upper limit. It controls the damper to keep it between the upper limit. Into the crisper The respiratory rates of the placed foods vary according to their types, so different the amount of water vapor in the air at the same temperature for foods, hence the water vapor The partial pressure may be different and the amount of saturated water vapor at the same temperature The calculations made with the water vapor saturation pressure it creates are exactly correct. results are not produced. Actual water vapor using the humidity sensor The water vapor partial pressure created by the amount of water is calculated and thus, the ability to store the foods stored in the crisper for a longer period of time without spoiling is provided.
Bulusun bir baska uygulamasinda kontrol ünitesi, su buhari kismi basinçlari orani üst limitin üzerinde ise veya sebzelik içerisindeki bagil nem orani önceden belirlenen bir üst limitin üzerinde ise klapeyi açmaktadir. Gidalar sebzelik içerisine ilk yerlestirildiklerinde, gida sicakligi ile sebzelik içinin sicakligi farkli oldugundan sicakliklar dengeye gelene kadar hizli bir sekilde terlemektelerdir. Bu durumda sebzelik içerisindeki havanin bagil nem orani hizli bir sekilde artmakta ve yüzey üzerinde doyuma yaklasildigi için yogusma olabilmekte, ancak söz konusu buhar basinçlari orani 0 kadar hizli artmamaktadir. Sicakliklar dengeye geldiginde ise sebzelik içerisindeki bagi] nem orani degisimi yavas olmakta, aksine gidalarin solunumuna bagli olarak söz konusu buhar basinçlari orani daha hizli bir sekilde degismekte ve yogusma riski devam etmektedir. Kontrol ünitesi nem ve sicaklik sensörlerinden aldigi veriyle hesapladigi iki farkli degerden herhangi biri limitlerin üzerinde ise klapeyi açarak, gidanin sebzelik içine ilk yerlestirildigi an (transient state) ve sicakliklarin dengeye geldigi kararli durumda (steady state) da sebzelik yüzeylerinde yogusma olmadan ideal nem oranini saglamaktadir. In another embodiment of the invention, the control unit is the water vapor fractional pressures ratio. If it is above the upper limit or the relative humidity in the crisper If it is above a specified upper limit, it opens the damper. foods crisper When they are first placed inside, the temperature of the food and the inside of the crisper may differ. Since the temperature is balanced, they sweat rapidly until the temperatures are balanced. This In this case, the relative humidity of the air in the crisper increases rapidly. and since saturation is approaching on the surface, condensation may occur, but the word The rate of vapor pressures in question does not increase as fast as 0. temperatures stabilize when it arrives, the change in humidity ratio in the crisper is slow, on the contrary, the ratio of vapor pressures in question is higher depending on the respiration of the food. changes rapidly and the risk of condensation continues. Control unit from two different values that it calculates with the data it receives from the humidity and temperature sensors. If any of them is over the limits, open the flap and let the food into the crisper first. in a stable state when it is placed (transient state) and the temperatures are balanced Ideal humidity ratio without condensation on crisper surfaces in (steady state) it provides.
Bulusun bir baska uygulamasinda kontrol ünitesi, su buhari kismi basinçlari orani alt limitin altinda ve sebzelik içerisindeki bagil nem orani da alt limitin altinda ise klapeyi kapatmaktadir. Böylelikle sebzelik içerisindeki gidalarin nemlerini kaybedip burusmalari önlenmektedir. In another embodiment of the invention, the control unit is the water vapor fractional pressures ratio. If the relative humidity in the crisper is below the lower limit and the relative humidity in the crisper is also below the lower limit. closes the flap. In this way, the moisture of the foods in the crisper loss and buckling are prevented.
Bu bulus ile sebzelik yüzeylerinde terleme olusmasi ve sebzelikte depolanan gidalarin, üzerilerine su damlamasi nedeni ile çürümeleri engellenmekte, gidalarin sebzelikte saklama ömürlerinin artirilmasi saglanmaktadir. With this invention, sweating on the crisper surfaces and Foods are prevented from rotting due to water dripping on them. It is ensured that the storage life in the crisper is increased.
Bu bulusun amacina ulasmak için gerçeklestirilen sogutucu ekli sekillerde gösterilmis olup, bu sekillerden; Sekil 1 - Bir sogutucu ve içindeki bir sebzeligin sematik görünüsüdür. In order to achieve the purpose of this invention, the cooler attached has been shown, from these figures; Figure 1 - A schematic view of a cooler and a crisper inside.
Sekil 2 - Bulusun bir uygulamasina ait sogutucu ve sebzeligin sematik görünüsüdür. Figure 2 - The schematic of the cooler and crisper of an embodiment of the invention is the view.
Sekillerdeki parçalar tek tek numaralandirilmis olup, bu numaralarin karsiligi asagida verilmistir. 1. Sogutucu 2. Gövde 3. Sebzelik 4. Sicaklik sensörü . Hava girisi 6. Klape 7. Kontrol ünitesi 8. Nem sensörü Bulus konusu sogutucuyu (l) açiklamak için asagidaki semboller kullanilmistir. The parts in the figures are numbered one by one and the corresponding numbers are given below. 1. Cooler 2. Body 3. Crisper 4. Temperature sensor . Air intake 6. Flap 7. Control unit 8. Humidity sensor The following symbols are used to describe the inventive refrigerant (l).
Ts : Sebzelik yüzeyinin sicaklik degeri (Surface temperature of the crisper) Te : Sebzelik iç ortaminin sicaklik degeri (Ambient temperature of the crisper) Ps : Sebzelik yüzeyinin su buhari doyma basinci Pe : Sebzelik iç ortaminin su buhari doyma basinci Pp : Sebzelik iç ortaminin su buhari kismi basinci R : Pe/Ps Sebzelik iç ortaminin su buhari doyma basincinin sebzelik yüzeyinin su buhari doyma basincina orani R_alt : Doyma basinci oraninin üretici tarafindan önceden belirlenen alt limiti R_üst : Doyma basinci oraninin üretici tarafindan önceden belirlenen üst limiti Rp : Pp/Ps Sebzelik iç ortaminin su buhari kismi basincinin sebzelik yüzeyinin su buhari doyma basincina orani Rp_alt : Kismi basinç oraninin üretici tarafindan önceden belirlenen alt limiti Rp_üst : Kismi basinç oraninin üretici tarafindan önceden belirlenen üst limiti RHe : Sebzelik iç ortamindaki havanin bagil nem orani RH_alt : Bagi] nem orani için üreticinin önceden belirledigi alt limit RH_üst : Bagil nem orani için üreticinin önceden belirledigi üst limit Sogutucu (l), içine yiyecek ve içeceklerin yerlestirildigi bir gövde (2), gövde (2) içine yerlestirilen bir sebzelik (3), sebzelik (3) yüzey sicakligi (Ts) ve sebzelik (3) içinin sicakliginin (Te) ölçülmesini saglayan en az bir sicaklik sensörü (4), sebzelik (3) içine soguk hava geçisini saglayan en az bir hava girisi (5) (Air inlet), hava girisine (5) yerlestirilen bir klape (6), ve klapenin (6) açilip/kapanmasini saglayan bir kontrol ünitesi (7) içermektedir. Ts : Surface temperature of the crisper Te : Ambient temperature of the crisper Ps : Water vapor saturation pressure of the crisper surface Pe : Water vapor saturation pressure of the inside of the crisper Pp : Water vapor pressure of the crisper interior R : Pe/Ps The water vapor saturation pressure of the inside of the crisper ratio of steam to saturation pressure R_alt : The lower limit of the saturation pressure ratio determined by the manufacturer R_upper : The upper limit of the saturation pressure ratio predetermined by the manufacturer Rp : Pp/Ps The water vapor pressure of the inside of the crisper ratio of steam to saturation pressure Rp_alt : The lower limit of the partial pressure ratio determined by the manufacturer Rp_up : The upper limit of the partial pressure ratio predetermined by the manufacturer RHe : Relative humidity of the air inside the crisper RH_alt : Manufacturer's predetermined lower limit for humidity. RH_upper : Manufacturer's preset upper limit for relative humidity Cooler (1), a body (2) in which food and beverages are placed, body (2) a crisper (3), crisper (3) surface temperature (Ts) and crisper (3) placed inside at least one temperature sensor (4) that allows the temperature (Te) of the interior to be measured, at least one air inlet (5) (Air inlet) that allows cold air to pass into the crisper (3), a flap (6) placed in the air inlet (5) and the opening/closing of the damper (6) It comprises a control unit (7) that provides
Bulus konusu sogutucu (l), sicaklik sensöründen (4) aldigi sebzelik (3) yüzey sicakligi (Ts) ve sebzelik (3) iç ortam sicakligi (Te) verilerini kullanarak sebzelik (3) yüzeyindeki su buhari doyma basincini (Ps) ve sebzelik (3) iç ortaminin su buhari doyma basincini (Pe) hesaplayan, ortam su buhari doyma basinci (Pe) ile yüzey su buhari doyma basinci (Ps) oraninin (R) önceden belirlenen, bir alt limit (R_alt) ile bir üst limit (R_üst) arasinda olup olmadigini kontrol eden ve hesaplanan su buhari doyma basinçlari orani (R), alt limit (R_alt) ile üst limit (R_üst) arasinda degilse hesaplanan su buhari doyma basinçlari oraninin (R) alt limit (R_alt) ile üst limit (R_üst) arasinda olmasi için klapenin (6) açilmasini veya kapanmasini saglayan kontrol ünitesi (7) Içermektedir. Su buhari doyma basinci, birim hacimdeki havanin tasiyabilecegi maksimum su buhari miktarinin birim alanda olusturdugu basinç degeridir. Sebzelik (3) içerisindeki ortamin su buhari doyma basincinin (Pe), sebzelik (3) yüzeyindeki su buhari doyma basincindan (Ps) yüksek olmasi, sebzelik (3) yüzeyi sicakliginin (Ts) sebzelik (3) içindeki havada bulunan su buhari için çig noktasi sicakliginda veya altinda oldugunun göstergesidir. Bu durumda, sebzelik (3) içerisindeki havada bulunan su buhari sebzelik (3) yüzeyinde yogusmaktadir. Kontrol ünitesi (7), hesapladigi su buhari doyma basinci oranini (R) hafizasinda önceden kayitli olan ve üreticinin deneysel çalismalar sonucunda elde ettigi ve gidalarin kurumadigi ve sebzelik (3) yüzeyinde yogusmanin olmadigi alt limit (R_alt) ile üst limit (R_üst) arasinda tutmak için klapeyi (6) açip kapatmaktadir. Böylelikle sebzelik (3) içerisine yerlestirilen gidalarin solunumlari (respiration) ve terlemeleri (transpiration) sonucunda sebzelik (3) yüzeyinde olusan yogusma önlenmekte ve gidalarin saklanma ömürleri uzatilmaktadir. The subject of the invention is the cooler (l), the crisper (3) surface it receives from the temperature sensor (4). crisper (3) using data of indoor temperature (Te) and crisper (3) (3) the water vapor saturation pressure (Ps) on its surface and the water vapor pressure of the crisper (3) interior. with ambient water vapor saturation pressure (Pe), which calculates the vapor saturation pressure (Pe) a predetermined lower limit of the surface water vapor saturation pressure (Ps) ratio (R) which checks if it is between (R_low) and an upper limit (R_high), and calculated ratio of water vapor saturation pressures (R), lower limit (R_lower) and upper limit If it is not between (R_upper) the lower (R) of the calculated water vapor saturation pressures ratio Open the damper (6) to be between the limit (R_lower) and the upper limit (R_upper) or It includes a control unit (7) that ensures its closure. water vapor saturation pressure, The maximum amount of water vapor that the unit volume of air can carry. is the pressure value created in the area. The water vapor of the environment in the crisper (3) saturation pressure (Pe) from the water vapor saturation pressure (Ps) on the surface of the crisper (3) is high, the surface temperature of the crisper (3) (Ts) is high in the air inside the crisper (3). that you are at or below the dew point temperature for the water vapor contained indicator. In this case, the water vapor in the air inside the crisper (3) It condenses on the crisper (3) surface. The control unit (7) calculates the water vapor the saturation pressure ratio (R) pre-recorded in the memory and the manufacturer's experimental obtained as a result of the studies and that the food did not dry out and that the crisper (3) between the lower limit (R_lower) and upper limit (R_upper) where there is no condensation on the surface it opens and closes the flap (6) to keep it. Thus, inside the vegetable rack (3) respiration and transpiration of placed foods As a result, condensation formed on the surface of the crisper (3) is prevented and the food is preserved. storage life is extended.
Bulusun bir uygulamasinda kontrol ünitesi (7), hesaplanan ortam su buhari doyma basinci (Pe) ile yüzey su buhari doyina basinci (Ps) orani (R) üst limitin (R_üst) üzerinde ise sebzelik (3) yüzeyinde yogusma olduguna karar verip klapeyi (6) açmaktadir. Klapenin (6) açilmasi ile hava girisinden (5) sebzelik (3) içerisine soguk ve kuru hava girisi olmakta, soguk ve kuru hava ile sebzelik (3) yüzeylerinde yogusan su buhari tekrar gaz fazina geçirilmekte ve yogusma giderilmektedir. In one embodiment of the invention, the control unit (7) uses the calculated ambient water vapor saturation. pressure (Pe) and surface water vapor saturation pressure (Ps) ratio (R) of the upper limit (R_upper) on the crisper (3), decide that there is condensation on the surface of the crisper and turn the flap (6). opens. By opening the flap (6), the air inlet (5) goes into the crisper (3). cold and dry air inlet, cold and dry air and crisper (3) The water vapor condensed on the surfaces is passed back to the gas phase and the condensation is resolved.
Bulusun bir baska uygulamasinda kontrol ünitesi (7), hesaplanan ortam su buhari doyma basinci (Pe) ile yüzey su buhari doyma basinci (Ps) orani (R), alt limitin (R_alt) altinda ise sebzelik (3) yüzeyinde yogusma olmadigina karar verip klapeyi (6) kapatmaktadir. Klapenin (6) kapatilmasi ile sebzelik (3) içerisindeki gidalarin nem kaybetmesi önlenmektedir. In another embodiment of the invention, the control unit (7) uses the calculated ambient water vapor The ratio (R) of the saturation pressure (Pe) to the surface water vapor saturation pressure (Ps) is the lower limit. If it is under (R_alt), decide that there is no condensation on the crisper (3) surface and close the flap. (6) is closing. By closing the flap (6), the food in the crisper (3) moisture loss is prevented.
Bulusun bir baska uygulamasinda sogutucu (l), sebzelik (3) içerisindeki bagil nem oranini (RHe) ölçen en az bir nem sensörü (8) içermekte olup, kontrol ünitesi (7), sebzelik (3) iç ortami su buhari doyma basinci (Pe) ile bagil nem oranini (RHe) kullanarak sebzelik (3) iç ortaminin su buhari kismi basincini (Pp) hesaplamakta, su buhari kismi basinci (Pp) ile yüzey su buhari doyma basinci (Ps) oraninin (Rp) önceden belirlenen, bir alt limit (Rp_alt) ile bir üst limit (Rp_üst) arasinda olup olmadigini kiyaslamakta ve hesaplanan su buhari kismi basinç orani (Rp), alt limit (Rp_alt) ile üst limitin (Rp_üst) arasinda degilse hesaplanan su buhari kismi basinç oraninin (Rp) alt limit (Rp_alt) ile üst limitin (Rp_üst) arasinda olmasi için klapeyi (6) kontrol etmektedir. Bu uygulamada nem sensöründen (8) alinan verinin kullanilmasi ile sebzelik (3) içerisindeki havanin doyma basinci yerine kismi buhar basinci yani sebzelik (3) içerisinde mevcut olan su buharinin sebzelik (3) yüzeylerinde olusturdugu gerçek basinç degeri hesaplanmaktadir. Gerçek (absolute) nem verisinin eklenmesi ile sebzelik (3) yüzeyinde yogusma olup olmadigi daha kesin ve hassas bir sekilde belirlenmektedir. In another embodiment of the invention, the relative humidity in the cooler (l), crisper (3) contains at least one humidity sensor (8) that measures the The crisper (3) determines the indoor water vapor saturation pressure (Pe) and relative humidity (RHe). calculates the water vapor pressure (Pp) of the indoor environment of the crisper (3) using ratio of water vapor partial pressure (Pp) to surface water vapor saturation pressure (Ps) (Rp) predetermined, between a lower limit (Rp_lower) and an upper limit (Rp_upper) and the calculated water vapor partial pressure ratio (Rp) is the lower limit. Calculated water vapor fraction if not between (Rp_low) and upper limit (Rp_upper) for the pressure ratio (Rp) to be between the lower limit (Rp_low) and the upper limit (Rp_up) controls the damper (6). In this application, the data received from the humidity sensor (8) By using the data, instead of the saturation pressure of the air in the crisper (3) partial steam pressure, that is, the water vapor present in the crisper (3) (3) The actual pressure value created on the surfaces is calculated. Real With the addition of (absolute) humidity data, there is condensation on the surface of the crisper (3). is determined more precisely and precisely.
Bulusun bir baska uygulamasinda kontrol ünitesi (7), hesaplanan su buhari kismi basinci (Pp) ile yüzey su buhari doyma basinci (Ps) orani (Rp) üst limitin (Rp_üst) üzerinde veya sebzelik (3) içerisindeki bagi] nem orani (RHe) önceden belirlenen bir üst limit (RH_üst) üzerinde ise klapeyi (6) açmaktadir. Bu uygulamada kontrol ünitesi (7), sicaklik sensöründen (4) ve nem sensöründen (8) aldigi verileri beraber degerlendirerek sebzelik (3) yüzeyinde yogusma olup olmadigina karar vermektedir. Bagi] nem oraninin üst limiti (RH_üst), kontrol ünitesinin (7) hafizasina önceden kayitli ve üreticinin deneysel çalismalar sonucunda elde ettigi, sebzelik (3) içerisine koyulan gidalarin uzun süre saklanabilmesine olanak saglayan bagil nem orani araliginin üst limitidir. In another embodiment of the invention, the control unit (7) uses the calculated water vapor fraction. pressure (Pp) and surface water vapor saturation pressure (Ps) ratio (Rp) of the upper limit (Rp_upper) on the crisper (3) or in the crisper (3) moisture content (RHe) if it is over an upper limit (RH_upper), it opens the damper (6). control in this app unit (7), together with the data it receives from the temperature sensor (4) and the humidity sensor (8). decide whether there is condensation on the surface of the crisper (3). gives. Bagi] the upper limit of humidity (RH_upper), the control unit (7) pre-recorded in its memory and obtained by the manufacturer as a result of experimental studies, The crisper (3) allows the food placed in it to be stored for a long time. It is the upper limit of the relative humidity range that provides
Bulusun bir baska uygulamasinda kontrol ünitesi (7), hesaplanan su buhari kismi basinci (Pp) ile yüzey su buhari doyma basinci (Ps) orani (Rp) alt limitin (Rp_alt) altinda ve sebzelik (3) içerisindeki bagi] nem orani (RHe) önceden belirlenen alt limitin (RHýalt) altinda ise klapeyi (6) kapatmaktadir. Kontrol ünitesi (7), var olan yogusma giderildikten sonra hem sebzelik (3) içerisinin bagil nem oraninin (RHe) hem de su buhari kismi basinci (Pp) ile yüzey su buhari doyma basinci (Ps) oraninin (Rp) önceden belirlenen limit degerlerin altina düsmesi ile sebzelikte (3) bulunan gidalarin daha fazla nem kaybetmemeleri için klapeyi (6) kapatmaktadir. In another embodiment of the invention, the control unit (7) uses the calculated water vapor fraction. pressure (Pp) and surface water vapor saturation pressure (Ps) ratio (Rp) of the lower limit (Rp_lower) moisture content (RHe) under the crisper (3) and in the crisper (3). If it is below the limit (RHılow), it closes the throttle (6). Control unit (7), existing After the condensation is removed, both the relative humidity (RHe) of the inside of the crisper (3) as well as water vapor partial pressure (Pp) and surface water vapor saturation pressure (Ps) ratio (Rp) falls below the predetermined limit values in the crisper (3) It closes the flap (6) so that the food contained in it does not lose more moisture.
Bulusun bir baska uygulamasinda hava girisi (5), sebzeligin (3) yogusma olusabilecek yüzeylerine, tercihen üst yüzeyi, dogru soguk hava akisi olacak sekilde ayarlanmaktadir. Bu uygulamada yogusma sebebiyle sebzelik (3) üst yüzeyinden gidalar üzerine su damlamasi önlenmektedir. In another embodiment of the invention, the air inlet (5) is used to condense the crisper (3). The surfaces that may occur, preferably the upper surface, will have a correct cold air flow. is set in . In this application, the crisper (3) is on the upper part due to condensation. It is prevented from dripping water on the food from the surface.
Bulus konusu sogutucuda (1), kontrol ünitesi (7) tarafindan yürütülen - Sicaklik sensörü (4) ile sebzelik (3) yüzey sicakliginin (Ts) ölçülmesi, - Sicaklik sensörü (4) ile sebzelik (3) iç ortam sicakliginin (Te) ölçülmesi, - Sebzelik (3) iç ortaminin su buhari doyma basinci (Pe) ve sebzelik (3) yüzeyinin su buhari doyma basincinin (Ps) hesaplanmasi, - Sebzelik (3) iç ortam su buhari doyma basincinin (Pe) sebzelik (3) yüzeyinin su buhari doyma basincina (Ps) oraninin (R) hesaplanmasi, - Hesaplanan su buhari doyma basinci oraninin (R) önceden belirlenen alt limit (R_alt) ile üst limit (R_üst) arasinda olup olmadiginin kontrol edilmesi, - Hesaplanan su buhari doyma basinci orani (R) önceden belirlenen üst limit (R_üst) üzerinde ise klapenin (6) açilmasi, alt limitin (R_alt) altinda ise klapenin (6) kapatilmasi adimlarini içeren bir kontrol yöntemi ile sebzelik (3) yüzeylerinde yogusma olmasi engellenmektedir. In the cooler (1), which is the subject of the invention, it is operated by the control unit (7). - Measuring the surface temperature (Ts) of the crisper (3) with the temperature sensor (4), - Measuring the indoor temperature (Te) of the crisper (3) with the temperature sensor (4), - The steam saturation pressure (Pe) of the interior of the crisper (3) and the crisper (3) Calculation of the water vapor saturation pressure (Ps) of the surface, - Crisper (3) ensures that the indoor water vapor saturation pressure (Pe) of the crisper (3) Calculation of the ratio (R) of the surface to the water vapor saturation pressure (Ps), - Predetermined lower of the calculated water vapor saturation pressure ratio (R) Check if it is between limit (R_lower) and upper limit (R_upper) to be made, - Calculated water vapor saturation pressure ratio (R) predetermined upper limit If it is above (R_up) the flap (6) is opened, if it is below the lower limit (R_lower) closing the flap (6) Condensation on the surfaces of the crisper (3) with a control method including steps is blocked.
Nem sensörü (8) içeren bir sogutucuda (1), kontrol ünitesi (7) tarafindan yürütülen - Sicaklik sensörü (4) ile sebzelik (3) yüzey sicakliginin (Ts) ölçülmesi, - Sicaklik sensörü (4) ile sebzelik (3) iç ortam sicakliginin (Te) ölçülmesi, - Nem sensörü (8) ile sebzelik (3) iç ortaminin bagi] nem oraninin (RHe) ölçülmesi, - Sebzelik (3) iç ortaminin su buhari kismi basinci (Pp) ve sebzelik (3) yüzeyinin su buhari doyma basincinin (Ps) hesaplanmasi, - Sebzelik (3) iç ortam su buhari kismi basincinin (Pp) sebzelik (3) yüzeyinin su buhari doyma basincina (Ps) oraninin (Rp) hesaplanmasi, - Hesaplanan su buhari kismi basinç oraninin (Rp) önceden belirlenen alt limit (Rp_alt) ile üst limit (Rp_üst) arasinda olup olmadiginin kontrol edilmesi, - Ölçülen bagil nem oraninin (RHe) önceden belirlenen alt limit (RH_alt) ile üst limit (RH_üst) arasinda olup olmadiginin karsilastirilmasi, - Hesaplanan su buhari kismi basinç orani (Rp) önceden belirlenen üst limitin (Rp_üst) üzerinde veya ölçülen bagil nem orani (RHe) önceden belirlenen üst limitin (RH_üst) üzerinde ise klapenin (6) açilmasi, - Hesaplanan su buhari kismi basinç orani (Rp) önceden belirlenen alt limitin (Rp_alt) altinda ve ölçülen bagil nem orani (RHe) önceden belirlenen alt limitin (RH_alt) altinda ise klapenin (6) kapatilmasi adimlarini içeren bir kontrol yöntemi ile sebzeligin (3) nem kontrolü yapilmakta ve yüzeylerindeki yogusmanin önlenmesi saglanmaktadir. In a cooler (1) with a humidity sensor (8), it is driven by the control unit (7). - Measuring the surface temperature (Ts) of the crisper (3) with the temperature sensor (4), - Measuring the indoor temperature (Te) of the crisper (3) with the temperature sensor (4), - The humidity sensor (8) and the connection of the indoor environment of the crisper (3)] humidity rate (RHe) measuring, - The water vapor pressure (Pp) of the interior of the crisper (3) and the crisper (3) Calculation of the water vapor saturation pressure (Ps) of the surface, - Crisper (3) indoor water vapor pressure (Pp) crisper (3) Calculation of the ratio (Rp) of the surface to the water vapor saturation pressure (Ps), - The predetermined lower part of the calculated water vapor partial pressure ratio (Rp) Check if it is between limit (Rp_lower) and upper limit (Rp_upper) to be made, - With the predetermined lower limit (RH_low) of the measured relative humidity (RHe) comparing whether it is between the upper limit (RH_upper) or not, - Calculated water vapor partial pressure ratio (Rp) above the limit (Rp_upper) or the measured relative humidity (RHe) if it is above the determined upper limit (RH_upper), opening the damper (6), - Calculated water vapor partial pressure ratio (Rp) below the limit (Rp_low) and the measured relative humidity (RHe) closing the damper (6) if it is below the lower limit (RH_lower) Humidity control of the crisper (3) is carried out with a control method that includes steps and preventing the condensation on their surfaces.
Bulus konusu sogutucu (1) ve kontrol yöntemi ile sadece sicaklik sensörü (4) kullanilarak etkin bir sekilde sebzeligin (3) nem kontrolü gerçeklestirilmekte, sebzelik (3) yüzeylerinde yogusma önlenmektedir. Sebzelik (3) içine yerlestirilen gidalarin saklama ömürleri uzatilmakta, klapenin (6) kontrolü için nem sensöründen (8) alinan verinin de kullanilmasi ile gidalar daha uzun süre bozulmadan saklanabilmektedir. The subject of the invention is the cooler (1) and the control method and only the temperature sensor (4) Moisture control of the crisper (3) is carried out effectively using Condensation is prevented on the surfaces of the crisper (3). Crisper (3) placed in The storage life of the food is extended, humidity is required for the control of the flap (6). With the use of the data received from the sensor (8), the foods are stored for a longer time. can be stored intact.
Claims (25)
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2014/10764A TR201410764A1 (en) | 2014-09-12 | 2014-09-12 | A refrigerant containing a crisper and a control method. |
| EP15757268.6A EP3191778A1 (en) | 2014-09-12 | 2015-09-02 | A cooling device comprising a crisper and the control method thereof |
| PCT/EP2015/069989 WO2016037910A1 (en) | 2014-09-12 | 2015-09-02 | A cooling device comprising a crisper and the control method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| TR2014/10764A TR201410764A1 (en) | 2014-09-12 | 2014-09-12 | A refrigerant containing a crisper and a control method. |
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| TR201410764A1 true TR201410764A1 (en) | 2016-03-21 |
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| TR2014/10764A TR201410764A1 (en) | 2014-09-12 | 2014-09-12 | A refrigerant containing a crisper and a control method. |
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| EP (1) | EP3191778A1 (en) |
| TR (1) | TR201410764A1 (en) |
| WO (1) | WO2016037910A1 (en) |
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| CN105783405B (en) * | 2016-04-20 | 2019-01-04 | 合肥华凌股份有限公司 | A kind of refrigerator |
| TR201712278A1 (en) | 2017-08-17 | 2019-03-21 | Arcelik As | MOISTURE CONTROLLED REFRIGERATOR WITH VEGETABLES |
| CN109990529B (en) * | 2017-12-29 | 2020-09-29 | 青岛海尔股份有限公司 | Refrigerator with a door |
| CN110762776B (en) * | 2019-11-01 | 2021-11-02 | 重庆海润节能技术股份有限公司 | Wireless sensing controller device and control method |
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| JP4901922B2 (en) * | 2009-08-19 | 2012-03-21 | 三菱電機株式会社 | refrigerator |
| PL2580550T3 (en) * | 2010-06-08 | 2016-01-29 | Arcelik As | A cooling device |
| JP5787955B2 (en) * | 2011-05-26 | 2015-09-30 | 三菱電機株式会社 | refrigerator |
| DE102012209938A1 (en) * | 2012-06-13 | 2013-12-19 | BSH Bosch und Siemens Hausgeräte GmbH | The refrigerator |
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| WO2016037910A1 (en) | 2016-03-17 |
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