201010626 六、發明說明： 【發明所屬之技術領域】 本發明為一種食物保存裝置及一種保存易腐敗 食物的方法，該食物保存裝置具有一可產生帶電荷 的微液滴的靜電霧化單元，用以保存易腐敗的食物。 【先前技術】 曰本專利（專利號jP2〇〇6-〇61〇72A)揭露了直 接將帶電荷的微液滴（charged w咖 卿ticles)噴灑在易腐敗的食物上，殺除食物的細 菌而維持食物的新鮮度。然而，未被覆蓋的食物容 易因為周圍的空氣而乾酒，這樣會造成有害的影響。 有鑑於上述的缺失’發明人研究出使用一塑膠 :、、商的是包覆各種食物；並且發現帶電荷的微 膜ρ由-種活性化擴散效應，良好地滲透該塑 膠膜而到達食物上，以改善食物的保存。 【發明内容】 有鑑於上述的發現，本發明已達成提供一種 -St時:能夠維持易腐敗的食物的新鮮度至 化單保存裝置，其包括-靜電霧 奋，谷益没置來儲存被—塑膠膜包覆 的-易腐敗的食物。該霧化單元具有—發射電；覆 201010626 水供應手段及一高電壓源，該水供應手段用以供應 水至該發射電極’該高壓電源施加電壓於該發射電 極’使得該發射電極上的水被靜電霧化成帶電荷的 微液滴’且該帶電荷的微液滴可穿透過該塑膠膜。 該霧化單元被設置用來喷灑一帶電荷的微液滴的喷 霧於被該塑膠膜包覆及儲存於該容器的食物上。因 此’該帶電荷的微液滴允許穿過該塑膠膜而到達食 ❹ 物上，以將食物殺菌，此外，亦藉由塑膠膜保持食 物免於變乾。 在一較佳實施例中，該食物保存裝置包括一殼 體，該殼體被一隔板分成該容器及一空氣流動:室。 該空氣流動室設置有一風扇，該風扇將一 從該殼體的—進氣口導人，以產生-朝向該容器白 ^ 強制氣流，該強制氣流通過位於該隔板的一端的一 出氣口。該霧化單元設置於該空氣流動室中，以將 該帶電荷的微液滴的噴霧載運於該強制氣流上。一 轉動風扇設置於該出氣口中，用以將载有該喷霧的 該強制氣流均勾地分散至該容器中，從而有效地讓 该喷霧穿過塑膠膜而作用於食物上。 在這樣的連接下，該空氣流動室較佳地包括有 刀離器ϋ離器從—第二流動路徑分離出一第 一 f動路徑。該第1動路徑從該钱口延伸至該 氣〃並通過4風扇，該第—流動路徑用以引導 /強制氣概朝向該各器。該第二流動路徑從該進氣 201010626 口延伸至該出氣口，但並無通過風扇，以便於建立 出一額外的线，該額外的氣流是因為被通過該出 氣口及流入s玄容器的該強制氣流吸引而導致的。嗲 霧化單元設置於該第二流動路徑中，以便於將帶電/ 荷的微液滴的喷耗運於朝心器的言亥強制氣流 中〇 較佳地，該食物保存裝置⑽ϋϋ 濕器設置於該第一氣體路徑中並位於該風扇的下游 處，該加濕器用以獨立地濕潤朝向該容器的嘴霧的 強制氣流’增加該容器的濕度，以維持食物的新鮮 度至一段較長的時間。 此外，該食物保存裝置可包括-過濾器，用以 將懸洋於載運喷霧的空氣之中的細_及/或 除。舉例來說，該第一流動路徑之中可設置有一第 二過濾器，其位於該風扇的上游處以及加濕器之 刖。該第二流動路徑之中可設置有一第二過濾器， :位：該霧化單元的上游處，用以在喷霧產生之前 有效地將細菌及/或病毒移除。 較佳地’該霧化單元被設置用來每秒產生大於 二該帶電荷的微液滴，以增進殺菌 本發明也提出—種保存易腐敗食物的 方法使用-有上述配置的靜電霧化單元來維持食： 的新鮮度。該方法包括步驟如下：供應水至該發射 201010626 電極上：施加一高電壓至該發射電極’以產生該帶 電荷的微液滴的喷霧；將該易腐敗的食物以一可被 該帶電荷的微液滴滲入的塑膠膜包覆；以及喷灑該 帶電荷的微液滴的喷霧，而其穿過該塑膠膜散佈於 該易腐敗的食物上。 較佳地，該塑膠膜的厚度小於或等於25〇 μπι， 以及該塑膠膜是由一材料所製成，該材料選自由聚 偏二氯乙烯（poly vinylidene chloride, PDVC)、 聚乙烯（polyethylene)及聚氯乙稀（poly vinyl chloride, PVC)所組成的群組之中。 在上述的過程之中，較佳地，該發射電極被冷 卻’以從周圍的空氣中冷凝出水於該發射電極上。 為使能更進一步了解本發明之特徵及技術内 容’請參閱以下有關本發明之詳細說明及圖式，然 而所附圖式僅供參考與說明用，並非用來對本發明 加以限制者。 【實施方式】 請參閱第一圖，以下將說明依據本發明的一較 佳實施例所示的一種食物保存裝置。該震置包括一 殼體100，殼體100被一隔板110分成一容器 (container)120 及一空氣流動室（air fl〇w c〇mpartmen)130。該容器120是提供用來存放一易 腐敗食物160 ’例如肉類、蔬菜、水果及海鮮，且 201010626 該容器120設置有一門128。該食物160被放置在 一托盤124上且被一塑膠膜170包覆住。該空氣流 動室130設置有一風扇140，風扇140被一馬達驅 動。風扇140將外界的空氣從一進氣口 132導入， 以產生一通過一出氣口 112並流向容器120之中的 強制氣流（forced air flow)，該出氣口 112是在隔 板Π 0的上端。被放置在空氣流動室130的是一靜 電霧化單元（electrostatically atomizing un i t) 10 ’其產生出一種帶電荷的微液滴的喷霧 (mist of charged minute water particles)，該 喷霧被朝向容器120的強制氣流載運，使得喷霧被 喷灑在被塑膠膜170包覆的食物160上。 該空氣流動室130包括有一分離器134，分離 器134從一第二流動路徑中分出一第一流動路徑。 該第一流動路徑從進氣口 132延伸至空氣流動室 130上端的出氣口 Π2’並通過風扇14〇，其用以引 導強制氣流朝向出氣口 112。該第二流動路徑從進 氣口 132延伸至出氣口 112，但沒有通過風扇14〇， 以建立出一額外的氣流，該額外的氣流是因為被流 向出氣口 112及流入容器12〇的強制氣流吸引而導 致出的。該霧化單元10是設置於第二流動路徑上， 以便將帶電荷的微液滴的喷霧運載於朝向容器工別 的強制氣流上。而一過濾器135是設置於第—流動 路徑上並位於風扇140的上游處，以去除雜質（特 201010626 別是空氣之中的細菌或病毒）。一類似的過濾器i36 是設置於第二流動路徑上且位於霧化單元1〇的上 游處。該空氣流動另外包括有—加濕器138, 其設置於第-流動路徑上且位於風扇14()的下游 處，以濕潤流向容器120之中的空氣。該加濕器138 含有-增濕元# ’該增濕元件⑨收從―儲存槽（圖 未示）供應而來的水，並且蒸發該水。該過滤器可 甩任何材料來製造’只要該材料可補抓至少一種細 讀及病毒。 另外，该保存裝置包括有—控制器j5〇，該控 制器150依據外露於容器12〇之中的濕度感‘ 152的輸出訊號來控制加濕器138，使得流&容器 120的二氣濕度對於食物保存而言，能調節至最佳。 請參考第二圖，該霧化單元1G包括有一圓桶 12，該圓桶12裝載有一發射電極（emitter 士价他）20以及一反向電極（opposed eleCtr〇de)24。該發射電極20突出於圓桶12的底 部’該反向電極24設置於發射電極2〇的相反處。 該反射電極24被製作成一具有一圓形開口別的可 導電的基板’且反射電極24具有一内緣。該内緣與 位於發射電極20頂端的一放電端22相距一預定距 離，藉此定義出一排放喷霧的排放通道。 該霧化單元10包括有-冷卻手段3〇及一高電 201010626 mo 〇該冷卻手段3〇被連接用來冷卻該發射電 極20，使得發射電極20周圍的空氣之_所攜帶的 水分被凝結至發射電極2 0上，從而供應水分至發射 電極20。該高電壓源50是用來施加一通過發射電 極20及反向電極24的高電壓，使得發射電極上 的水分被充電並被霧化成帶電荷的微液滴，從而讓 帶電荷的微液滴以喷霧的形式從排放通道26中排 出。 該冷卻手段30是以一種帕耳帖模組（Peltier ® modu 1 e )來實現，該帕耳帖模組具有一冷卻側及熱 電元件（thermo-electric elements)，冷卻側連接 於發射電極20的遠離放電端22的一端。熱電元件 被施加一預定電壓，而將該發射電極20冷卻至一低 於水份露點（dew p〇 i nt)的溫度。帕耳帖模組具有多 數個熱電元件，所述熱電元件彼此平行地排列於熱 導體31及32之間，讓發射電極20以一冷卻速率來 眷 冷卻之。一冷卻電源電路40產生的可變電壓可決定 該冷卻速率。一定義該冷卻側的熱導體31連接該發 射電極20。而另一定義熱輻射側的熱導體32連接 一散熱器36。 該帕耳〜帖模組固定在圓桶12的底部及散熱器 36之間，並且它的冷卻側的熱導體31以熱傳方式 接觸該發射電極2〇的根部。該高電壓源50包括有 201010626 一高壓產生電路’該高壓產生電路用來施加一通過 發射電極20及接地的反向電極24的高電壓，以給 於發射電極20 —負電壓或是正電壓（例如負4 6^ 伏（-4.6kV))’藉此產生奈米尺寸約為1〇奈米至3〇 奈米的帶電荷的微液滴的嘴霧。而朝向容 通過出氣口 112的空氣載運所產生喷霧，以喷灑至 食物160上。該出氣口 112被設置有一轉動風扇 114’用以均句地分散帶有噴霧的強制氣流進入 120 中。 ° 在這樣的連接下，值得注意的是，該噴霧可有 效地補抓存在空氣之中的基（radical)於帶電荷的 微，滴中，使得它的活性可保持較久的時間。舉例 而。，基包括一種氫氧基（hydr〇xyl radica〇，合 氯氧基被捕抓於帶電荷的微液滴時，其容易與^ 及/或病毒反應，而有效地幫食物消毒。 °亥霧化單元1G是設置成它的反向電極24(與 發射電極20有間隔）朝向出氣口 i! 2，以便吸引帶 電f的微液滴’導引帶電荷的微液滴沿著氣流朝向 该谷:120，意指容器120内的食物160。或者，當 霧化單元〗〇省略該反向電極時位於霧化單元 下:孚的双體的-部份可用來當作一等效的電極，萨 此將帶電荷的微液滴排放至容器120 t。 該霧化單兀10是藉由一控制器來控制其每秒201010626 VI. Description of the Invention: [Technical Field] The present invention relates to a food preservation device and a method for preserving perishable food, the food preservation device having an electrostatic atomization unit capable of generating charged droplets, To preserve perishable food. [Prior Art] This patent (Patent No. jP2〇〇6-〇61〇72A) exposes bacteria that directly spray charged micro-droplets (charged w qingles) on perishable foods and kill foods. And maintain the freshness of the food. However, uncovered food is easy to dry because of the surrounding air, which can have harmful effects. In view of the above-mentioned shortcomings, the inventors have studied the use of a plastic:, quotient is to coat a variety of foods; and found that the charged microfilm ρ by a kind of activation diffusion effect, good penetration of the plastic film to reach the food To improve the preservation of food. SUMMARY OF THE INVENTION In view of the above findings, the present invention has been made to provide a -St: the ability to maintain the freshness of perishable foods to the single-storage device, including - electrostatic fog, Gu Yi did not set to store - Plastic film coated - easy to spoil food. The atomization unit has a transmitting power; a water supply means for covering the 201010626 and a high voltage source for supplying water to the transmitting electrode 'the high voltage power source applying a voltage to the transmitting electrode' such that the water on the transmitting electrode Electrostatically atomized into charged microdroplets' and the charged microdroplets can penetrate the plastic film. The atomizing unit is configured to spray a spray of charged droplets onto the food coated and stored in the container. Therefore, the charged micro-droplets are allowed to pass through the plastic film to reach the food to sterilize the food, and the food is also kept from drying by the plastic film. In a preferred embodiment, the food storage device includes a housing separated by a partition into the container and an air flow chamber. The air flow chamber is provided with a fan that directs an air inlet from the housing to produce a forced air flow toward the container, the forced air flow through an air outlet at one end of the partition. The atomizing unit is disposed in the air flow chamber to carry a spray of the charged micro-droplets onto the forced air stream. A rotating fan is disposed in the air outlet for uniformly distributing the forced air stream carrying the spray into the container, thereby effectively allowing the spray to pass through the plastic film to act on the food. In such a connection, the air flow chamber preferably includes a knife separator diverter separating a first f-path from the second flow path. The first moving path extends from the money port to the air passage and passes through a fan, and the first flow path is used to guide/force the air toward the respective devices. The second flow path extends from the inlet of the intake air 201010626 to the air outlet, but does not pass through the fan, so as to establish an additional line, the additional air flow is because the air outlet is passed through the air outlet and into the s-shaped container. Forced airflow attraction. The helium atomization unit is disposed in the second flow path to facilitate the spraying of the charged/charged micro-droplets in the forced airflow of the centripetal device. Preferably, the food storage device (10) is provided with a humidifier. In the first gas path and downstream of the fan, the humidifier is used to independently wet the forced air flow toward the nozzle of the container to increase the humidity of the container to maintain the freshness of the food for a longer period of time. time. In addition, the food holding device may include a filter for removing fines and/or particles suspended in the air carrying the spray. For example, a second filter may be disposed in the first flow path, located upstream of the fan and at the top of the humidifier. A second filter may be disposed in the second flow path, at a position upstream of the atomizing unit for effectively removing bacteria and/or viruses prior to spray generation. Preferably, the atomization unit is configured to generate more than two of the charged microdroplets per second to enhance sterilization. The invention also proposes a method for preserving perishable foods - an electrostatic atomization unit having the above configuration To maintain the freshness of the food: The method comprises the steps of: supplying water to the emitter 201010626 electrode: applying a high voltage to the emitter electrode ' to generate a spray of the charged microdroplet; the fragile food is capable of being charged The micro-droplet is infiltrated with a plastic film; and a spray of the charged micro-droplets is sprayed through the plastic film to spread on the perishable food. Preferably, the plastic film has a thickness of less than or equal to 25 〇μπι, and the plastic film is made of a material selected from the group consisting of polyvinylidene chloride (PDVC) and polyethylene. And a group consisting of poly vinyl chloride (PVC). In the above process, preferably, the emitter electrode is cooled to condense water from the surrounding air onto the emitter electrode. The detailed description and drawings of the present invention are intended to be understood as [Embodiment] Referring to the first drawing, a food storage device according to a preferred embodiment of the present invention will be described below. The shock includes a housing 100 which is divided by a partition 110 into a container 120 and an air flow chamber 130. The container 120 is provided for storing a perishable food 160' such as meat, vegetables, fruit and seafood, and 201010626 the container 120 is provided with a door 128. The food 160 is placed on a tray 124 and covered by a plastic film 170. The air flow chamber 130 is provided with a fan 140 which is driven by a motor. Fan 140 directs ambient air from an air inlet 132 to create a forced air flow through an air outlet 112 that flows into the container 120 at the upper end of the partition Π 0. Placed in the air flow chamber 130 is an electrostatically atomizing un it 10 ' which produces a mist of charged minute water particles that are directed toward the container The forced air flow of 120 causes the spray to be sprayed on the food 160 covered by the plastic film 170. The air flow chamber 130 includes a separator 134 that separates a first flow path from a second flow path. The first flow path extends from the air inlet 132 to the air outlet port ’2' at the upper end of the air flow chamber 130 and is passed through a fan 14 for guiding the forced air flow toward the air outlet 112. The second flow path extends from the air inlet 132 to the air outlet 112 but does not pass through the fan 14 to create an additional air flow due to the forced air flow to the air outlet 112 and into the container 12 Attracted by the attraction. The atomizing unit 10 is disposed on the second flow path to carry a spray of charged micro-droplets onto a forced air stream directed toward the container. A filter 135 is disposed on the first flow path and upstream of the fan 140 to remove impurities (specially 201010626 is not bacteria or viruses in the air). A similar filter i36 is disposed on the second flow path and located upstream of the atomizing unit 1〇. The air flow additionally includes a humidifier 138 disposed on the first flow path and downstream of the fan 14 () to humidify the air flowing into the container 120. The humidifier 138 contains - humidifying element #'. The humidifying element 9 receives water supplied from a storage tank (not shown) and evaporates the water. The filter can be made of any material as long as the material can capture at least one of the read and virus. In addition, the holding device includes a controller j5〇, and the controller 150 controls the humidifier 138 according to the output signal of the humidity sense '152 exposed in the container 12〇, so that the flow and humidity of the container 120 are two. For food preservation, it can be adjusted to the best. Referring to the second figure, the atomization unit 1G includes a drum 12 loaded with an emitter electrode 20 and an opposite electrode 24 . The emitter electrode 20 protrudes from the bottom of the drum 12'. The counter electrode 24 is disposed opposite the emitter electrode 2''. The reflective electrode 24 is formed as an electrically conductive substrate ' having a circular opening and the reflective electrode 24 has an inner edge. The inner edge is spaced a predetermined distance from a discharge end 22 at the top end of the emitter electrode 20, thereby defining a discharge passage for the discharge spray. The atomization unit 10 includes a cooling means 3A and a high voltage 201010626 mo. The cooling means 3 is connected to cool the emitter electrode 20 so that the moisture carried by the air around the emitter electrode 20 is condensed to The electrode 20 is irradiated to supply moisture to the emitter electrode 20. The high voltage source 50 is for applying a high voltage through the emitter electrode 20 and the counter electrode 24, so that the moisture on the emitter electrode is charged and atomized into charged droplets, thereby allowing the charged droplets to be charged. It is discharged from the discharge passage 26 in the form of a spray. The cooling means 30 is implemented by a Peltier module (Peltier ® modu 1 e ) having a cooling side and thermo-electric elements, the cooling side being connected to the emitter electrode 20 Keep away from one end of the discharge end 22. The thermoelectric element is applied with a predetermined voltage, and the emitter electrode 20 is cooled to a temperature lower than the dew point of the water. The Peltier module has a plurality of thermoelectric elements which are arranged in parallel with each other between the heat conductors 31 and 32 to allow the emitter electrode 20 to be cooled at a cooling rate. A variable voltage generated by a cooling power supply circuit 40 can determine the cooling rate. A heat conductor 31 defining the cooling side is connected to the transmitting electrode 20. The other heat conductor 32 defining the heat radiation side is connected to a heat sink 36. The Parr-Tie module is fixed between the bottom of the drum 12 and the heat sink 36, and its cooling side heat conductor 31 contacts the root of the emitter electrode 2 in a heat transfer manner. The high voltage source 50 includes a 201010626 high voltage generating circuit for applying a high voltage through the emitter electrode 20 and the grounded opposite electrode 24 to give the emitter electrode 20 a negative voltage or a positive voltage (eg, Negative 4 6 ^ volts (-4.6 kV)) This is used to produce a mist of charged microdroplets having a nanometer size of about 1 nanometer to 3 nanometers. A spray is generated toward the air carried through the air outlet 112 to be sprayed onto the food 160. The air outlet 112 is provided with a rotating fan 114' for uniformly dispersing the forced air flow with the spray into the 120. ° Under such a connection, it is worth noting that the spray effectively traps the presence of air in the charged micro-drops so that its activity can be maintained for a longer period of time. For example. The base includes a hydroxyl group (hydr〇xyl radica〇, which is easily trapped in the charged microdroplets when it is trapped in the charged droplets, and is effective in disinfecting the food. The chemical unit 1G is disposed such that its opposite electrode 24 (separated from the transmitting electrode 20) faces the air outlet i! 2 so as to attract the charged droplets of the charged f to direct the charged micro-droplets along the airflow toward the valley : 120, means the food 160 in the container 120. Or, when the atomizing unit omits the opposite electrode, it is located under the atomizing unit: the double-part of the volt can be used as an equivalent electrode, The discharge of the charged microdroplets to the container 120 t. The atomization unit 10 is controlled by a controller.
II 201010626 產生0·15 x 10u個（每公升30微莫耳（_ol/c))帶 電荷的微液滴或是更多，以給於被塑膠膜1 70包覆 住的食物更佳的殺菌效果。繼續說明如下。 用以包覆食物的塑膠膜170具有一小於或等於 25 0 μιτι的厚度，並且可由下列材料的任一種所製程： 聚偏二氣乙烯（polyvinylidene chloride，PDVC)、 聚乙烯（？〇461;1^16116’？£)及聚氣乙稀（1)〇1”;11^1 chloride’ PVC)。聚偏二氣乙烯膜可由商業上取得， 像是家用的食物保鮮膜。而聚乙烯或是聚氯乙稀可 用工業用途上來取得。通常工業用的塑膠膜比起家 用的，有更佳的氧氣透氣性（permeabiHty t〇 oxygen gas) ° 如第三圖的示意圖所示，塑膠膜170以稍微地 誇張示意。當高濃度的帶電荷的微液滴充滿了容器 12 0時大量的帶電荷的微液滴附著在塑膠膜17 〇 “後因為塑膠膜17 0兩侧的濃度差II 201010626 Produces 0·15 x 10u (30 micromoles per liter (_ol/c)) charged droplets or more to better sterilize food covered by plastic film 1 70 effect. Continue to explain as follows. The plastic film 170 for coating food has a thickness of less than or equal to 25 0 μm, and can be processed by any of the following materials: polyvinylidene chloride (PDVC), polyethylene (?〇461; ^16116'?£) and polyethylene (1)〇1"; 11^1 chloride' PVC). Polyethylene dioxide film can be obtained commercially, such as household food wrap. Polyvinyl chloride can be obtained by industrial use. Generally, the plastic film for industrial use has better oxygen permeability (permeabiHty t〇oxygen gas) than the household. As shown in the schematic diagram of the third figure, the plastic film 170 is slightly Exaggeratedly, when a high concentration of charged micro-droplets is filled in the container 12 0, a large number of charged micro-droplets adhere to the plastic film 17 〇 "because of the difference in concentration between the two sides of the plastic film 17 0
工 ，，1 π /又么-电个 微液滴因此擴散或是溶解至塑膠膜170中（如j 頭所私不）。帶電荷的微液滴接著從該塑膠膜釋方 ?達艮物160上’以對食物殺菌。而此時食物# :或水：被阻擋而無法穿過塑膠膜17〇離開（女 妒】：杉不）。藉此，食物的新鮮度可預期被保 段長久的時間。 '液滴在塑膠膜中的擴散可以以第Ε9 Α圖及第 12 201010626 四B圖所不的機制來解 曰π a , 釋之。塑膠膜已知具有一结 晶區域（Crystalline ar 虿，- 豆中砝日& Μ μ山v )R1及一非結晶區域R2， 六T知日日（aa域的兩分早紐达 曰-八2 為有規則地呈現，而非結 日日&域的尚刀子鍵為混雜的。 一 έ士曰口人 士第四Β圖所示，非 二曰W2已知具有些間隙或是空間 些尚分子鍵之間的自由體稽 、 〇Λ 曰田組積所給於的。空間S會因 為而为子鍵的熱運動而一言士 二 叫1地變化，因此空間s被 ❹Work, 1 π / again - the electric droplets are thus diffused or dissolved into the plastic film 170 (such as j head private). The charged microdroplets are then released from the plastic film to sterilize the food. At this time, food #: or water: is blocked and cannot pass through the plastic film 17〇 (〇女: 杉不). In this way, the freshness of the food can be expected to last for a long time. 'The diffusion of droplets in the plastic film can be solved by the mechanism of the Ε9 Α diagram and the 12th 201010626 four B diagram. The plastic film is known to have a crystalline region (Crystalline ar 虿, - 豆中日日& Μ μ山 v) R1 and a non-crystalline region R2, six T-day (a two-point early in the aa domain) 2 For regular presentation, instead of the knots of the day & field, the knives are mixed. As shown in the fourth picture of a gentleman, the non-two W2 is known to have some gaps or space. The free body between the molecular bonds is given by the 组田田积. The space S will change for the thermal movement of the sub-keys, and the space s is smashed.
^為能讓帶電荷的微液滴擴散於其中。 —接著’將說明各種的實驗測試，以展現出帶電 何的微液滴喷霧喷灑在被塑膠臈包覆的食物上時， ，具有的殺菌效果。如第五圖所示，纟中—種測試 是利用容積為7G公升、溫度保持在攝氏5度以及濕 度保持在"百分比⑴@容器120來完成。單獨 一霧化單元10被使用來持續地產生每秒〇. 15 χ i〇u 個（30叫〇1/€)帶電荷的微液滴，以噴灑帶電荷的微 液滴喷霧於三個靛胭脂（indig〇 carmine)的樣本。 其中第一個（A)是被聚偏二氣乙烯（pDVC)膜包覆，第 二個（B)是被聚乙烯（pe)膜包覆，第三個（c)沒有被 任何膜包覆。 該靛胭脂被用來作為食物的替代物，氧化時會 變成藍色’氧化改善時會變成無色。該測試花了 12 天來完成’持續地喷灑喷霧於已氧化（意指變成藍 色）的靛胭脂上。為了比較’同樣三個樣本在同樣 13 201010626 寺門之内’不會暴露於喷霧之t。請參考附件一所 ,、（附件為一組照片，展示一組實驗測試的結 果虽9到12天過去後，暴露於喷霧之中的全部 色':ΐ有暴露於喷霧之中的同樣樣本 色。也就是說，被任何一種塑膠臈包覆的 樣本與沒有被塑㈣包覆的樣本呈現出—樣的改善 效果。換句話說，沒有被喷灑喷霧的樣本並沒有呈 現出，善的效果^這樣展現出任何—種塑膠膜對於 帶電荷的微液滴而言，都是可穿透的，且都可給於 樣本改善效果。 σ ' 接著，如附件二所示（附件二為一組照片，展 示另一組實驗測試的結果），另外一個測試是用來檢 視一個起司（一種易腐敗的食物16〇)的重量、外觀 及觸感的變化。兩種起司的樣本（一個被塑膠膜包 覆，另一個沒有被塑膠膜包覆）被放置於容器12〇 之中達15天。容器120的溫度一直維持在攝氏5 度，濕度前七天維持在99百分比，後8天維持在 7〇百分比。每秒0.15 χ 10“個（3〇 μηι〇1/£)帶電荷 的从液滴的喷霧被產生，並被持續地喷丨麗15天。 為了比較’相似的樣本被放置於相同環境下的 容器中，但是沒有暴露於帶電荷的微液滴喷霧中。 ^六圖顯示出了測試結果，其中起司樣本[丨]為被塑 膠膜包覆且被暴露於喷霧，相較於其他三個樣本重 201010626 最少，而該三個樣本分別為：起司樣本m 為被塑膠膜包覆，但沒暴露於喷霧；另-個起司樣 本[3]為沒被塑膠膜包覆，但暴露於喷霧，·又一個起 =樣本[4]為沒被塑膠膜包覆，也沒暴露於喷霧。從 結果來看’被塑膠膜包覆及被暴露於喷霧的起司樣 本仍保持軟的，然而其餘的起司樣本因為水分的流 失=變硬。並且可以發現，對於沒有被包覆的樣本^ To allow the charged microdroplets to diffuse into it. - Next, various experimental tests will be described to demonstrate the bactericidal effect of the charged micro-droplet spray sprayed on the food coated with the plastic enamel. As shown in the fifth figure, the mid-test is performed using a volume of 7 G liters, a temperature of 5 degrees Celsius, and a humidity maintained at "percent (1) @container 120. A separate atomization unit 10 is used to continuously generate 〇. 15 χ i〇u (30 〇 1/€) charged microdroplets to spray charged microdroplets onto three A sample of indig〇carmine. The first (A) is coated with a polyvinylidene dioxide (pDVC) film, the second (B) is coated with a polyethylene (pe) film, and the third (c) is not coated with any film. . This rouge is used as a substitute for food and will turn blue when oxidized. The test took 12 days to complete the 'continuous spray spray on the oxidized (meaning blue) blush. In order to compare 'the same three samples are within the same 13 201010626 temple door' will not be exposed to the spray t. Please refer to Annex I, (Attachment is a set of photos showing the results of a set of experimental tests, even after 9 to 12 days, all the colors exposed to the spray': the same exposure to the spray The color of the sample. That is to say, the sample coated with any plastic crucible exhibits an improved effect on the sample that is not coated with plastic (four). In other words, the sample that has not been sprayed is not presented. The effect of good ^ thus shows that any kind of plastic film is permeable to charged micro-droplets, and can give the sample improvement effect. σ ' Next, as shown in Annex II (Annex 2 For one set of photos, the results of another set of experimental tests are shown), and the other test is used to examine changes in the weight, appearance, and feel of a cheese (a food that is prone to spoilage). Samples of two cheeses (one covered with a plastic film and the other not covered with a plastic film) was placed in a container for 12 days. The temperature of the container 120 was maintained at 5 degrees Celsius, and the temperature remained at 99% for seven days before the humidity. The day is maintained at 7 percent. 0.15 χ 10" (3〇μηι〇1/£) charged spray from the droplets is generated and continuously sprayed for 15 days. To compare 'similar samples are placed in the same environment The container, but not exposed to the charged microdroplet spray. ^ Six figures show the test results, in which the cheese sample [丨] is covered by a plastic film and exposed to the spray, compared to the other The three samples weighed the least at 201010626, and the three samples were: the cheese sample m was coated with a plastic film but not exposed to the spray; the other cheese sample [3] was not covered with a plastic film. However, it was exposed to the spray, and another sample = [4] was not covered by the plastic film and was not exposed to the spray. From the results, the sample of the cheese coated with the plastic film and exposed to the spray was observed. Still soft, however the rest of the cheese samples are hardened due to moisture loss and can be found for samples that are not coated
2不官有沒有暴露於喷霧之中，其重量及觸感 >又有明顯地差別。 *又一個測試是用來檢視關於火腿（食物）的類 似隻化，該測試跟上述附件二及第六圖的測試有相 二的:条件。請參考附件三及第七圖所示（附件三為 組照片，展示又一組實驗測試的結果），可發現火 腿樣本[1]為被塑膠膜包覆及暴露於喷霧，並且與其 他三個樣本相比，重量減少最少，而該三個樣本分 :為樣本[2]為被塑膠膜包覆，但沒暴露於喷霧；另 個樣本[3]為沒被塑膠膜包覆，但暴露於喷霧；又 "個樣本[4]為沒被塑膠膜包覆，也沒暴露於喷霧。 從結果來看’被塑膠骐包覆及被暴露於喷霧的樣本 Π]仍保持軟的’然而其餘的樣本因為水分的流失而 =硬°並且可以發ί見’對於沒有被包覆的樣本而言， 已腐敗以致於無法明顯地看出外觀及觸感的差 別。 201010626 青參考附件四及第八圖所示（附件四為一組照 片，展示再—組實驗測試的結果），再一個測試是用 來檢視關於牛肉（一種易腐敗的食物）的類似變化。 兩個牛肉樣本，樣本（A)為被聚乙烯（PE)膜包覆，第 二個樣本（B)沒有被塑膠膜包覆，都放置於上述的容 器120之中達三天，且容器12〇的溫度保持在攝氏 5度’相對濕度保持在7 0百分比。每秒〇. 1 5 X 1 〇14 個（30 μιηοΐ/t)帶電荷的微液滴的喷霧被產生，並被 持續地喷灑3天。為了比較，同樣的樣本以同樣的❹ 環境條件放置於容器中，但是沒有暴露於帶電荷的 微液滴喷霧之中。 第八圖顯示出了測試結果，可以發現被聚乙烯 塑膠膜包覆及暴露於喷霧的牛肉樣本[丨]與被同樣 塑膠膜包覆及但沒暴露於喷霧的牛肉樣本[2]，在重 量減少上沒有看出有明顯地差別。但是，對於被包 覆的樣本[1]、[2]與沒有被包覆的樣本[3]、[4]而 @ 言’兩者之間在重量減少上可看出有顯著地差別。 進一步’樣本[1]與樣本[2]之間的外觀與觸感有顯 著的差別。另外’該些沒有被包覆的樣本已腐敗， 以致於無法明顯地看出外觀及觸感的差別。從結果 來看’可發現被塑膠膜包覆及暴露於喷霧的牛肉樣 本[1]對於食物新鮮度的保持最有效。 兩個牛肉樣本的殺菌效果被檢視之，其中一個 16 201010626 樣本為被聚乙稀（PE)膜包覆，另一個樣本有被聚偏 二氣乙烯（PVDC)塑膠膜包覆。一組樣本放置於類似 的容器中，並且被喷灑喷霧達三天。而另一組樣本 放置於容器中，但是沒有暴露於喷霧中，以用來比 車父。s亥帶電荷的微液滴依據跟前述附件四及第八圖 同樣的條件情況下，來產生及喷灑。依據三天前及 二天後，出現樣本上的細菌數目（菌落形成單位/平 方公分，cfu/cm2)來評估殺菌效果。細菌數目是用 已知的平板稀釋法（plate dilution method)來量 測。測試的結果如下表所示。 ， 塑膠膜種類 條件 細菌數目（cfu/cm2) 初始情況 三天後 Φ 7, 'Wcr 暴露於喷霧 101 238889 無暴露於喷霧 372 20444444 暴露於嘖露 206 125556 Cj /^p 無暴露於喷霧 350 22833333 從表中明顯看出，被帶電荷的微液滴攜帶的基 (radicals)判斷成功地滲透任一種塑膠膜，以預防 細菌在牛肉上增殖。 17 201010626 【圖式簡單說明】 第圖為本發明的一較佳實施例的食物保存裝 置的剖視圖。 第一圖為一设置於上述的裝置中並用以產生帶 電荷的微液滴的靜電霧化單元的剖視圖。 第三圖為帶電荷的微液滴如何滲入一塑膠膜的 示意圖。 第四A圖及第四b圖為該塑膠膜的一結構的示 意圖。 第五圖為一實驗測試用的儀器的示意圖。 第六圖為一圖表示意圖，展示上述實驗測試的 結果。 第七圖為一圖表示意圖，展示上述實驗測試的 結果。 第八圖為一圖表示意圖，展示上述實驗測試的 、结果 0 【主要元件符號說明】 10霧化單元 12圓桶 2〇發射電極 22放電端 24反向電極 26開口 26排放通道 30冷卻手段 201010626 31 熱導體 32 熱導體 36 散熱器 50 南電壓源 100 殼體 110 隔板 112 出氣口 114 轉動風扇 120 容器 124 托盤 128 門 130 空氣流動室 132 進氣口 134 分離器 135 過遽器 136 過滤、益 138 加濕器 140 風扇 150 控制器 152 濕度感測器 160 食物 170 塑膠膜 R1 結晶區域 R2非結晶區域 S空間 192 Unacceptable or not exposed to the spray, its weight and touch > there are obvious differences. * Another test is used to examine the similarity of ham (food). This test has the same conditions as the tests in Annexes 2 and 6 above: conditions. Please refer to Annexes 3 and 7 (Attachment 3 is a group photo showing the results of another set of experimental tests). It can be found that the ham sample [1] is covered with plastic film and exposed to spray, and with the other three Compared with the samples, the weight loss is the least, and the three sample points are: the sample [2] is covered by the plastic film, but not exposed to the spray; the other sample [3] is not covered by the plastic film, but Exposure to spray; and a sample [4] was not covered by a plastic film and was not exposed to a spray. From the results, the sample "coated with plastic enamel and exposed to the spray" remains soft. However, the rest of the sample is hard due to the loss of moisture and can be seen as 'for uncoated samples. In terms of it, it has become so corrupt that it is impossible to clearly see the difference in appearance and touch. 201010626 Green is shown in Annexes 4 and 8 (Attachment 4 is a set of photos showing the results of the re-group test), and another test is used to examine similar changes in beef (a perishable food). Two beef samples, the sample (A) was coated with a polyethylene (PE) film, and the second sample (B) was not covered with a plastic film, and was placed in the above container 120 for three days, and the container 12〇 The temperature is maintained at 5 degrees Celsius' relative humidity maintained at 70%. 〇. 1 5 X 1 〇 14 (30 μιηοΐ/t) sprays of charged microdroplets were produced and sprayed continuously for 3 days. For comparison, the same samples were placed in the container under the same enthalpy conditions, but were not exposed to the charged microdroplet spray. Figure 8 shows the test results. It can be found that beef samples coated with polyethylene plastic film and exposed to spray [丨] and beef samples coated with the same plastic film but not exposed to spray [2], No significant difference was seen in the weight reduction. However, there is a significant difference in weight reduction between the coated samples [1], [2] and the uncoated samples [3], [4] and @言. Further, there is a significant difference in appearance and tactile sensation between sample [1] and sample [2]. In addition, the samples that were not coated were so corrupt that the difference in appearance and touch was not apparent. From the results, it can be found that the beef sample coated with the plastic film and exposed to the spray [1] is most effective for maintaining the freshness of the food. The bactericidal effect of the two beef samples was examined. One of the samples was coated with a polyethylene film (PE) film and the other sample was coated with a polyvinylidene dioxide (PVDC) plastic film. A set of samples was placed in a similar container and sprayed for three days. The other set of samples was placed in the container but not exposed to the spray to be used by the car. The s-charged micro-droplets are produced and sprayed under the same conditions as the above-mentioned Annexes 4 and 8. The bactericidal effect was evaluated based on the number of bacteria on the sample (colony forming unit/square centimeter, cfu/cm2) three days before and two days later. The number of bacteria was measured using a known plate dilution method. The results of the test are shown in the table below. , Plastic film type Condition bacteria number (cfu/cm2) Initial situation three days later Φ 7, 'Wcr Exposure to spray 101 238889 No exposure to spray 372 20444444 Exposure to dew 206 125556 Cj /^p No exposure to spray 350 22833333 It is apparent from the table that the radicals carried by the charged microdroplets succeed in penetrating any plastic film to prevent the bacteria from proliferating on the beef. 17 201010626 BRIEF DESCRIPTION OF THE DRAWINGS The figure is a cross-sectional view of a food storage device in accordance with a preferred embodiment of the present invention. The first figure is a cross-sectional view of an electrostatically atomizing unit disposed in the apparatus described above for generating charged droplets. The third picture shows a schematic diagram of how charged microdroplets penetrate into a plastic film. The fourth A and fourth b are schematic views of a structure of the plastic film. The fifth figure is a schematic diagram of an instrument for experimental testing. The sixth diagram is a schematic diagram showing the results of the above experimental tests. The seventh diagram is a schematic diagram showing the results of the above experimental tests. The eighth figure is a schematic diagram showing the results of the above experimental test. [Main component symbol description] 10 atomization unit 12 drum 2 〇 emission electrode 22 discharge end 24 reverse electrode 26 opening 26 discharge channel 30 cooling means 201010626 31 Thermal Conductor 32 Thermal Conductor 36 Heatsink 50 South Voltage Source 100 Housing 110 Separator 112 Air Outlet 114 Rotating Fan 120 Container 124 Tray 128 Door 130 Air Flow Chamber 132 Air Inlet 134 Separator 135 Filter 136 Filter, Benefit 138 Humidifier 140 Fan 150 Controller 152 Humidity Sensor 160 Food 170 Plastic film R1 Crystallized area R2 Amorphous area S Space 19