| 摘要 |
PURPOSE: A method and an apparatus for keeping the freshness of shellfish and meat are provided to perish harmful microbes in shellfish and meat, to control microbial multiplication and to reduce the number of bacteria in an early stage for improving the sanitary safety and the stability by irradiating ultraviolet(UV) rays. CONSTITUTION: The apparatus comprises a main body made with stainless materials; glass shelves(11,12,13) inserted for partitioning the inside of the main body at regular intervals; guides installed at predetermined intervals on both insides of the main body for supporting and sliding the glass shelves(11,12,13); ultraviolet(UV) sterilizing lights(23,25,27,28) installed on the top, side and bottom of the main body; a plurality of on/off switches for selectively lighting on and off; and a plurality of holes formed on the top end of the main body for hanging shellfish and meat. The method is performed by irradiating UV rays in every 5-30 minutes for keeping the freshness of the shellfish and meat.
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