[0001] The present invention relates to a refrigerant comprising a UV light source.
[0002] There are many pathogenic microorganisms such as bacteria, viruses or harmful substances
such as pesticide residues on the packaged foodstuffs, fruits and vegetables placed
in the refrigerator. Especially when the packaged foodstuffs are placed in compartments
without being cleaned, harmful microorganisms and substances on the packages directly
threaten human health. Moreover, although vegetables and fruits are consumed after
being washed, sometimes cleaning with water is not sufficient to remove bacteria and
viruses. In the state of the art, in order to provide the user with cleaner and safer
foodstuffs, there are refrigerators comprising crispers having an ozone generator,
shelves or crispers with UV light sources. Moreover, the studies show that the vitamin
D synthesis occurs as a result of the contact of the UV light with the foodstuffs
containing vitamin D precursor such as mushrooms. However, it is not enough for the
mushrooms to come into contact with the UV light in the crisper of the refrigerator.
[0004] The aim of the present invention is the realization of a refrigerator wherein user
satisfaction is ensured by increasing nutritional values of foodstuffs.
[0005] The refrigerator realized in order to attain the aim of the present invention, explicated
in the first claim and the respective claims thereof, comprises a body; a refrigeration
cabin which is provided in the body and wherein the foodstuffs to be cooled are placed;
a door which isolates the refrigeration cabin from the outer environment; a UV light
source which has an active position where the UV light source emits light onto the
foodstuffs and a passive position where there is no light emitted; and a compartment
wherein the UV light source emitted by the UV light source is sent onto the foodstuffs.
The foodstuffs placed in the refrigeration cabin are kept cold by the refrigerator.
By means of the compartment where the UV light source is disposed, the UV light is
enabled to come into contact with the foodstuffs when the UV light source is in the
active position.
[0006] The refrigerator of the present invention comprises a heating member which is provided
on the compartment; at least one temperature sensor which enables the measurement
of the surface temperatures of the foodstuffs, and a control unit which enables the
UV light source to be controlled according to the information received from the temperature
sensor. Depending on the surface temperature of the foodstuffs, the heating member
and the UV light source are controlled by the control unit. Thus, the nutritional
value of the foodstuffs is increased and the cooling process continues.
[0007] In an embodiment of the present invention, the refrigerator comprises the control
unit which enables the UV light source to be switched to the active position if the
measured foodstuff surface temperature is greater than the predetermined threshold
surface temperature. If the measured surface temperature of the foodstuff is greater
than the threshold surface temperature, the UV light source is switched to the active
position, enabling the conversion of ergosterol to vitamin D. Thus, it is ensured
that the nutritional value of the foodstuffs, especially mushrooms containing vitamin
D precursor, is increased.
[0008] In an embodiment of the present invention, the refrigerator comprises the control
unit which ensures that if the measured surface temperature of the foodstuff is lower
than the threshold surface temperature value predetermined by the manufacturer the
heating member is activated so as to increase the surface temperature of the foodstuff
to reach the threshold surface temperature predetermined by the manufacturer. After
the foodstuffs reach a certain surface temperature, vitamin synthesis is provided
by means of the contact with the UV light emitted by the UV light source. If the foodstuff
surface temperature is lower than a predetermined threshold surface temperature, the
foodstuff surface temperature is increased by the heating member.
[0009] In an embodiment of the present invention, the refrigerator comprises a timer which
enables the calculation of the time the UV light source is in the active position,
and the control unit which enables the UV light source to be switched to the passive
position when the target UV application time predetermined by the manufacturer is
completed.
[0010] By means of the timer, the time when the UV light source is in the active position
is recorded. When the recorded time reaches a target time predetermined by the manufacturer,
the UV light source is enabled to be switched to the passive position. Thus, the excessive
use of the UV light source is prevented. Consequently, energy saving is provided.
[0011] In an embodiment of the present invention, the refrigerator comprises the control
unit which enables the foodstuff surface temperature to be measured simultaneously
when the UV light source is in the active position and enables the heating member
to be activated when the foodstuff surface temperature is lower than the threshold
temperature while in contact with the UV light emitted by the UV light source. Thus,
it is ensured that the UV light source gets into contact only with foodstuffs with
a foodstuff surface temperature higher than a certain temperature. Moreover, an efficient
vitamin D synthesis is provided.
[0012] In an embodiment of the present invention, the refrigerator comprises the control
unit which enables the UV light source to be switched to the passive position and
the heating member to be deactivated when the targeted UV application time and the
targeted foodstuff surface temperature are reached.
[0013] In an embodiment of the present invention, the refrigerator comprises the heating
member having a fan which enables hot air to spread in the compartment. By means of
the fan, a homogeneous temperature is provided in the compartment.
[0014] In an embodiment of the present invention, the refrigerator comprises the heating
member having a heating film which performs the heating process in the compartment.
By means of the heating film, the temperature in the compartment is increased.
[0015] By means of the present invention, a refrigerator is realized wherein by enabling
the foodstuffs placed into the compartment to come into contact with the UV light
emitted by the UV light source, the nutritional values thereof are increased.
[0016] A refrigerator realized in order to attain the aim of the present invention is illustrated
in the attached figures, where:
Figure 1 - is the perspective view of the refrigerator.
Figure 2 - is the perspective view of the compartment.
[0017] The elements illustrated in the figures are numbered as follows:
- 1- Refrigerator
- 2- Body
- 3- Refrigeration cabin
- 4- Door
- 5- UV light source
- 6- Compartment
- 7- Temperature sensor
- 8- Heating member
- 9- Control unit
- 10- Timer
- 11-Fan
- 12- Heating film
[0018] The refrigerator (1) comprises a body (2); a refrigeration cabin (3) which is provided
in the body (2) and wherein the foodstuffs to be cooled are placed; a door (4) which
isolates the refrigeration cabin (3) from the outer environment; a UV light source
(5) which has an active position where the UV light source (5) emits light onto the
foodstuffs and a passive position where there is no light emitted; and a compartment
(6) wherein the UV light emitted by the UV light source (5) is sent onto the foodstuffs.
The UV light source (5) is disposed in the compartment (6). Thus, it is ensured that
the foodstuffs in the compartment (6) come into contact with the UV light.
[0019] The refrigerator (1) of the present invention comprises at least one temperature
sensor (7) which is disposed in the compartment (6) and which measures the surface
temperature of the foodstuffs; a heating member (8) which has an open position where
the surface temperature of the foodstuff is increased according to the information
received from the temperature sensor (7) and a closed position where there is no heating;
and a control unit (9) which enables the heating member (8) and the UV light source
(5) to be controlled according to the data received from the temperature sensor (7).
By means of the temperature sensor (7), the surface temperature of the foodstuffs
is measured and the control unit (9) enables the UV light source (5) to be switched
between the active position and the passive position according to the surface temperature
of the foodstuffs. Thus, the vitamin synthesis of foodstuffs, especially mushrooms
containing vitamin D precursor is provided.
[0020] In an embodiment of the present invention, the refrigerator (1) comprises the control
unit (9) which enables the UV light source (5) to be switched to the active position
if the measured foodstuff surface temperature is greater than the threshold surface
temperature value predetermined by the manufacturer. When the surface temperature
of the foodstuffs is higher than a certain surface temperature value, the UV light
source (5) is switched to the active position so as to radiate. Studies show that
when the surface temperature of the foodstuffs is between 20°C and 25°C, the highest
amount of vitamin D is synthesized as a result of contact with UV light.
[0021] In an embodiment of the present invention, the refrigerator (1) comprises the control
unit (9) which ensures that if the measured surface temperature of the foodstuff is
lower than the threshold surface temperature value predetermined by the manufacturer
the heating member (8) is activated so as to increase the surface temperature of the
foodstuff to reach the threshold surface temperature predetermined by the manufacturer.
If the foodstuff surface temperature is less than the threshold value, the heating
process is performed. Thus, when the appropriate foodstuff surface temperature is
reached, the UV light source (5) is switched to the active position and efficient
vitamin D synthesis is provided.
[0022] In an embodiment of the present invention, the refrigerator (1) comprises a timer
(10) which enables the calculation of the time the UV light source (5) is in the active
position, and the control unit (9) which enables the UV light source (5) to be switched
to the passive position when the target UV application time predetermined by the manufacturer
is completed. When the UV light source (5) is in the active position, time is calculated
by means of the timer (10). After the UV light is applied for the predetermined optimum
time, the UV light source (5) is switched to the passive position. Thus, optimum vitamin
D synthesis is provided and energy consumption is prevented.
[0023] In an embodiment of the present invention, the refrigerator (1) comprises the control
unit (9) which enables the surface temperature of the foodstuff to be continuously
measured simultaneously while the UV light source (5) is in the active position and
increases the surface temperature by activating the heating member (8) if the foodstuff
surface temperature is lower than the predetermined threshold surface temperature.
While the UV light source (5) is in the active position, the surface temperature of
the foodstuffs is continuously measured. When the foodstuff surface temperature falls
below the threshold temperature value, the heating member (8) is activated.
[0024] In an embodiment of the present invention, the refrigerator (1) comprises the control
unit (9) which enables the UV light source (5) to be switched to the passive position
and the heating member (8) to the closed position when the targeted UV application
time and the targeted foodstuff surface temperature are reached. When the targeted
UV application time is completed, the UV light source (5) is switched to the passive
position and the heating member (8) is deactivated. Thus, the refrigerator (1) continues
the standard cooling process, preventing the spoilage of foods.
[0025] In an embodiment of the present invention, the refrigerator (1) comprises the heating
member (8) having a fan (11) which enables hot air to spread in the compartment (6).
By means of the fan (11) disposed in the compartment (6), the heat is distributed
evenly in the compartment (6) and all foodstuffs are heated equally. Thus, an equal
synthesis of vitamin D is provided for the foodstuffs in the compartment (6), especially
for the mushrooms.
[0026] In an embodiment of the present invention, the refrigerator (1) comprises the heating
member (8) having a heating film (12) which is provided in the compartment (6) and
which increases the temperature. The heating process is performed by means of the
heating film (12) provided in the compartment (6).
[0027] By means of the invention, a refrigerator (1) is realized, wherein the synthesis
of vitamin D is provided by exposing the foodstuffs, especially mushrooms, placed
in the compartment (6) to the UV light for a certain period of time at a certain temperature.
Thus, the nutritional value of the foodstuffs is increased.
1. A refrigerator (1) comprising a body (2); a refrigeration cabin (3) which is provided
in the body (2) and wherein the foodstuffs to be cooled are placed; a door (4) which
isolates the refrigeration cabin (3) from the outer environment; a UV light source
(5) which has an active position where the UV light source (5) emits light onto the
foodstuffs and a passive position where there is no light emitted; and a compartment
(6) wherein the UV light emitted by the UV light source (5) is sent onto the foodstuffs,
characterized by at least one temperature sensor (7) which is disposed in the compartment (6) and
which measures the surface temperature of the foodstuffs; a heating member (8) which
has an open position where the surface temperature of the foodstuff is increased according
to the information received from the temperature sensor (7) and a closed position
where there is no heating; and a control unit (9) which enables the heating member
(8) and the UV light source (5) to be controlled according to the data received from
the temperature sensor (7).
2. A refrigerator (1) as in Claim 1, characterized by the control unit (9) which enables the UV light source (5) to be switched to the
active position if the measured foodstuff surface temperature is greater than the
threshold surface temperature value predetermined by the manufacturer.
3. A refrigerator (1) as in Claim 1 or Claim 2, characterized by the control unit (9) which ensures that if the measured surface temperature of the
foodstuff is lower than the threshold surface temperature value predetermined by the
manufacturer the heating member (8) is activated so as to increase the surface temperature
of the foodstuff to reach the threshold surface temperature predetermined by the manufacturer.
4. A refrigerator (1) as in any one of the above claims, characterized by a timer (10) which enables the calculation of the time the UV light source (5) is
in the active position, and the control unit (9) which enables the UV light source
(5) to be switched to the passive position when the target UV application time predetermined
by the manufacturer is completed.
5. A refrigerator (1) as in any one of the above claims, characterized by the control unit (9) which enables the surface temperature of the foodstuff to be
continuously measured simultaneously while the UV light source (5) is in the active
position and increases the surface temperature by activating the heating member (8)
if the foodstuff surface temperature is lower than the predetermined threshold surface
temperature.
6. A refrigerator (1) as in any one of the above claims, characterized by the control unit (9) which enables the UV light source (5) to be switched to the
passive position and the heating member (8) to the closed position when the targeted
UV application time and the targeted foodstuff surface temperature are reached.
7. A refrigerator (1) as in any one of the above claims, characterized by the heating member (8) having a fan (11) which enables hot air to spread in the compartment
(6).
8. A refrigerator (1) as in any one of the above claims, characterized by the heating member (8) having a heating film (12) which is provided in the compartment
(6) and which increases the temperature.