CN107613787A - The storage appts and keeping method of raw and fresh food - Google Patents
The storage appts and keeping method of raw and fresh food Download PDFInfo
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- CN107613787A CN107613787A CN201680030555.8A CN201680030555A CN107613787A CN 107613787 A CN107613787 A CN 107613787A CN 201680030555 A CN201680030555 A CN 201680030555A CN 107613787 A CN107613787 A CN 107613787A
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- raw
- fresh food
- ultraviolet
- ozone
- irradiation
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- 235000013305 food Nutrition 0.000 title claims abstract description 231
- 238000003860 storage Methods 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims description 23
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 117
- 150000003254 radicals Chemical class 0.000 claims abstract description 51
- 238000007710 freezing Methods 0.000 claims abstract description 22
- 230000008014 freezing Effects 0.000 claims abstract description 22
- 230000003647 oxidation Effects 0.000 claims description 38
- 238000007254 oxidation reaction Methods 0.000 claims description 38
- 230000000844 anti-bacterial effect Effects 0.000 claims description 22
- 230000001186 cumulative effect Effects 0.000 claims description 17
- 238000009281 ultraviolet germicidal irradiation Methods 0.000 claims description 14
- 230000001112 coagulating effect Effects 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 5
- 230000009471 action Effects 0.000 claims description 2
- 235000006008 Brassica napus var napus Nutrition 0.000 description 25
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 25
- 241001674939 Caulanthus Species 0.000 description 25
- 239000007789 gas Substances 0.000 description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 16
- 238000004659 sterilization and disinfection Methods 0.000 description 14
- 230000001954 sterilising effect Effects 0.000 description 13
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 12
- 239000000203 mixture Substances 0.000 description 12
- 239000001301 oxygen Substances 0.000 description 12
- 229910052760 oxygen Inorganic materials 0.000 description 12
- 235000013399 edible fruits Nutrition 0.000 description 11
- 239000000463 material Substances 0.000 description 10
- MWUXSHHQAYIFBG-UHFFFAOYSA-N nitrogen oxide Inorganic materials O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 9
- 235000013311 vegetables Nutrition 0.000 description 9
- 239000013078 crystal Substances 0.000 description 8
- 238000002474 experimental method Methods 0.000 description 8
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- 230000001678 irradiating effect Effects 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 7
- 238000009395 breeding Methods 0.000 description 7
- 230000001488 breeding effect Effects 0.000 description 7
- 210000000170 cell membrane Anatomy 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 244000005700 microbiome Species 0.000 description 7
- 210000004027 cell Anatomy 0.000 description 6
- 230000008859 change Effects 0.000 description 6
- 241000251468 Actinopterygii Species 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 235000019688 fish Nutrition 0.000 description 5
- 238000003306 harvesting Methods 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 238000009792 diffusion process Methods 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 235000021384 green leafy vegetables Nutrition 0.000 description 4
- 239000001965 potato dextrose agar Substances 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 229910052724 xenon Inorganic materials 0.000 description 4
- FHNFHKCVQCLJFQ-UHFFFAOYSA-N xenon atom Chemical compound [Xe] FHNFHKCVQCLJFQ-UHFFFAOYSA-N 0.000 description 4
- 239000001963 growth medium Substances 0.000 description 3
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 230000001629 suppression Effects 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000588722 Escherichia Species 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 241000208822 Lactuca Species 0.000 description 2
- 238000006073 displacement reaction Methods 0.000 description 2
- 239000010794 food waste Substances 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- 230000017074 necrotic cell death Effects 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000222290 Cladosporium Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 235000003127 Lactuca serriola Nutrition 0.000 description 1
- 241000254158 Lampyridae Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- 241000228150 Penicillium chrysogenum Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 241001515806 Stictis Species 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 238000004378 air conditioning Methods 0.000 description 1
- 229910052786 argon Inorganic materials 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000008033 biological extinction Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000005253 cladding Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000001339 epidermal cell Anatomy 0.000 description 1
- 230000003760 hair shine Effects 0.000 description 1
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 229910052743 krypton Inorganic materials 0.000 description 1
- DNNSSWSSYDEUBZ-UHFFFAOYSA-N krypton atom Chemical compound [Kr] DNNSSWSSYDEUBZ-UHFFFAOYSA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- -1 oxonium ion free radical Chemical class 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000003046 sporozoite Anatomy 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- F25D23/00—General constructional features
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Mechanical Engineering (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Engineering & Computer Science (AREA)
- Thermal Sciences (AREA)
- Physics & Mathematics (AREA)
- Combustion & Propulsion (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Cold Air Circulating Systems And Constructional Details In Refrigerators (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Devices That Are Associated With Refrigeration Equipment (AREA)
Abstract
The storage appts of the raw and fresh food of some embodiments include：Raw and fresh food safe-deposit vault, can by raw and fresh food more than freezing state at a temperature of take care of；Temperature adjustment portion, the temperature that the storehouse temperature of the raw and fresh food safe-deposit vault can be adjusted to more than freezing state；Air stream generating unit, air stream is formed in the storehouse of the raw and fresh food safe-deposit vault；Irradiation portion, ultraviolet is irradiated to the air stream and produces ozone or free radical；And intermittent irradiation control unit, the mode of the ultraviolet can be intermittently irradiated to the air stream to control the irradiation portion.
Description
Technical field
The present invention relates to a kind of to carry out the sterilization when keeping of raw and fresh food, refrigeration or defrosting using vacuum ultraviolet
Raw and fresh food storage appts and keeping method.
Background technology
Carried out the methods of following to prevent mould or bacterium the breeding of raw and fresh food in the past：Ultraviolet lamp is arranged at ice
In case, irradiation ultraviolet sets ultraviolet lamp by air disinfection, or in the tank or pipe arrangement of humidifier, and humidification is shone with water
Ultraviolet is penetrated to sterilize.
In addition, using following methods：Ozone is produced using plasma type ozone generation device, is spread in refrigerator
Ozone Water, or hypochlorous acid is spread to sterilize in refrigerator.
Patent Document 1 discloses one kind to sterilize storage device, and it makes storage food be exposed to comprising to photoelectron material
Irradiate ultraviolet and in the air of caused oxonium ion free radical and moisture.
Patent Document 2 discloses a kind of humidification device, and it uses ultraviolet lamp, irradiates ultraviolet with water to kill to humidification
Bacterium, or ozone is produced to the air exposure ultraviolet imported, caused ozone is discharged from Air blowing mouth.
Patent Document 3 discloses storage food collecting storage facility in light ultraviolet lamp to carry out the sterilization of food, and
And make the circulating cold air in storehouse.
Prior art literature
Patent document
Patent document 1：Japanese Patent Laid-Open 2010-193829 publications
Patent document 2：Japanese Patent Laid-Open 2013-155995 publications
Patent document 3：Japanese Patent Laid-Open 2014-25613 publications
The content of the invention
Invent the problem to be solved
Using irradiating ultraviolet and caused ozone or free radical are obtained in the method for the bactericidal effect of keeping foodstuff, by
In the oxidation of ozone or free radical, and keeping foodstuff be present and produce the problem of oxidation hinders.
In patent document 1, such as recorded in paragraph [0042] by using the ultraviolet by wavelength for below 240nm
The ultraviolet lamp of cut-off, to prevent the oxidation of the keeping foodstuff as caused by ozone.But problems with methods described be present：
The generation efficiency of ozone declines, and can not correctly control ozone yield.
The means for solving described problem are not recorded in patent document 2 and patent document 3 yet.
In addition, using the ultraviolet lamp of mercury vapor lamp below 10 DEG C in a low temperature of be difficult to light, it is therefore necessary to temporarily make it
Heat up to light, operation becomes miscellaneous.Following misgivings be present using the method for plasma type ozone generation device：Generate in air
Nitrogen and oxygen carry out the nitrogen oxides that chemical bond forms, undermine the vegetables and fruits for forming the mechanical material of refrigerator or taking care of；And
Environment and operator are had undesirable effect.
The present invention in view of the problem, it is therefore intended that, in the absence of because by ultraviolet irradiation and caused by ozone or from
By base to keeping in the raw and fresh food in safe-deposit vault cause damage misgivings, and can efficiency raw and fresh food entirety is killed well
Bacterium, freshness can be maintained for a long time whereby.
The means to solve the problem
(1) storage appts of the raw and fresh food of some embodiments include：
Raw and fresh food safe-deposit vault, can by raw and fresh food more than freezing state at a temperature of take care of；
Temperature adjustment portion, the temperature that the storehouse temperature of the raw and fresh food safe-deposit vault can be adjusted to more than freezing state；
Air stream generating unit, air stream is formed in the storehouse of the raw and fresh food safe-deposit vault；
Irradiation portion, ultraviolet is irradiated to the air stream and produces ozone or free radical；And
Intermittent irradiation control unit, the mode of the ultraviolet can be intermittently irradiated to the air stream to control the photograph
Penetrate portion.
In the composition, by irradiating ultraviolet to the air stream by the irradiation portion, and in the week of the raw and fresh food
Enclose the generation free radical such as ozone or OH free radicals.The ozone or free radical generated is as the air stream is in raw and fresh food safe-deposit vault
Inside Zone Full in spread.Zone Full in storehouse is sterilized using the ozone or free radical of diffusion, suppresses mould etc. micro-
The breeding of biology, the corruption of taken care of raw and fresh food can be suppressed.Whereby, the freshness of raw and fresh food can be kept for a long time.
In addition, intermittently irradiating ultraviolet by using the intermittent irradiation control unit, produced around raw and fresh food
Ozone or free radical concentration control become easy.By carrying out as intermittent irradiation is and the dense of caused ozone or free radical
Degree control, can not only maintain the bactericidal effect of raw and fresh food, and can suppress the oxygen of raw and fresh food covered by ozone or free radical
Change and hinder.
Further, since using the temperature adjustment portion, by raw and fresh food more than freezing state at a temperature of take care of, so can
Suppression forms ice crystal in the cell of raw and fresh food.Whereby, can suppress as the damage of the cell membrane caused by being formed of ice crystal, can be fresh
Degree takes care of raw and fresh food well.
In addition, by using the temperature adjustment portion, by the internal adjustment of raw and fresh food safe-deposit vault can be refrigerated, be incubated
Or the suitable temperature of the raw and fresh food to thaw, raw and fresh food safe-deposit vault can be used in freezer, refrigerator, heat room and defrozing silo etc..
(2) in some embodiments, in the composition of (1),
The intermittent irradiation control unit is
Time and the concentration of the ozone or free radical based on the raw and fresh food in the ozone or free radical
Product come the cumulative concentration obtained, ultraviolet described in intermittent irradiation.
Present inventor etc. find, raw and fresh food is brought the degree of the ozone of bactericidal effect or the oxidation of free radical be by
The cumulative concentration determines.Time of the raw and fresh food in ozone or free radical can be with substantially being irradiated by the irradiation portion
The time displacement of ultraviolet.
Ultraviolet irradiation method has a Continuous irradiation and intermittent irradiation, and Continuous irradiation can be increased with few cumulative concentration
Oxidation, if but raw and fresh food maintaining period it is elongated, oxidation be present becomes excessively strong and occurs on the surface of raw and fresh food
Aoxidize the misgivings hindered.On the other hand, intermittent irradiation can suppress the generation of ozone or free radical, so even the keeping of raw and fresh food
Phase is elongated, the surface that can be also sterilized without damaging raw and fresh food.
The composition of (2) according to described in, by come intermittent irradiation ultraviolet, can correctly be controlled smelly based on the cumulative concentration
The yield of oxygen or free radical.Therefore, the degree of the oxidation for raw and fresh food can be correctly adjusted, therefore can maintain to sterilize
Surface of the effect without damaging raw and fresh food.
(3) in some embodiments, in the composition of (2),
The intermittent irradiation control unit is
Ultraviolet described in intermittent irradiation in the keeping of the raw and fresh food in the raw and fresh food safe-deposit vault,
Turn into the lower limit of the bactericidal effect appearance of the raw and fresh food with the cumulative concentration around the raw and fresh food
Controlled with occurring aoxidizing the mode of the value between the higher limit hindered on the surface of the raw and fresh food.
According to described in (3) composition, during the keeping of raw and fresh food, by so that cumulative concentration turn into the lower limit with
The mode of value between the higher limit carrys out intermittent irradiation ultraviolet, can be after maintaining sterilization effect during whole in during keeping
Surface of the fruit without damaging raw and fresh food.
In (4) one embodiments, in any composition of (1)~(3),
The irradiation portion is the Excimer lamp or rare by that can radiate the vacuum ultraviolet of the single wavelength less than 200nm
Gas fluorescent lamp is formed.
By using the Excimer lamp or the rare gas fluorescent lamp, the quilt radiated to air exposure by the lamp
The vacuum ultraviolet for the single wavelength less than 200nm that oxygen in air absorbs strongly, can be good come efficiency by the oxygen in air
Ground generates ozone or free radical.On the other hand, the vacuum ultraviolet of the wavelength is not by the N in air2Absorb, not by N2Separation,
Therefore NO is not producedX.The life that the mechanical material of the storage space of raw and fresh food safe-deposit vault is formed thus, there is no damage or is taken care of
The misgivings of fresh goods.
In addition, radiate Excimer lamp or the rare gas fluorescent lamp pair of vacuum ultraviolet of the wavelength less than 200nm
Temperature and humidity light that interdependence is few, not only can in the low temperature band that the storage humidity of agricultural product is less than 5 DEG C rapid point
It is bright, and ozone or free radical also can be expeditiously produced under high humidity environment, therefore raw and fresh food safe-deposit vault is being used as solution
In the case of freezing storehouse, space in the storehouse of high humility can be sterilized rapidly.
In addition, lighted rapidly while power supply and produce ozone or free radical, and while electric power stops, this
The generation of a little ozone or free radical stops, therefore is easily controlled the concentration of ozone or free radical.
In (5) one embodiments, in any composition of (1)~(4),
The temperature adjustment portion is
Formed as the heating portion for the temperature province that can be heated up to the raw and fresh food below protein coagulating point.
The composition of (5) according to described in, by using the temperature adjustment portion, the raw and fresh food in raw and fresh food safe-deposit vault is heated
To the temperature province of protein coagulating point (such as 72 DEG C) below, can effectively be utilized using raw and fresh food safe-deposit vault as defrozing silo.
In addition, by the way that the upper limit of the temperature of heating is set to below protein coagulating point, then the misgivings for making raw and fresh food f rotten are not present.
In (6) one embodiments, in any composition of (1)~(4),
The temperature adjustment portion is
As the cold air generating unit that the raw and fresh food preserves under frozen state or freezing state can be formed.
Herein, so-called " frozen state " refers to be maintained at 2 DEG C, 3 DEG C~10 DEG C of temperature, and so-called " freezing state " refers to protect
Hold the temperature in -2 DEG C, -3 DEG C~5 DEG C.
The composition of (6) according to described in, can be by raw and fresh food by the way that raw and fresh food is preserved under frozen state or freezing state
Safe-deposit vault as refrigerator, heat room and effectively utilize.
In (7) one embodiments, in any composition of (1)~(6),
Further include the humidifying part the air stream around the raw and fresh food to be humidified.
In the case where the raw and fresh food is such as edible meat, fish, vegetables and fruits, if they are preserved under low-temperature condition,
The misgivings dried and deteriorated then be present, therefore by setting the humidifying part, the drying of taken care of raw and fresh food can be suppressed.
And then as an embodiment, even if being freezed in the refrigerating plant of the continous way using such as freezer etc fresh
In the case of product, by the way that continous way refrigerating plant is arranged in the environment through sterilization in raw and fresh food safe-deposit vault, then in freezer
Operating terminate after, prevented also from the mechanical material as caused by raw and fresh food residue pollution in possible trouble.
(8) keeping method of some embodiments includes：
Raw and fresh food take care of step, in safe-deposit vault by raw and fresh food more than freezing state at a temperature of take care of；
Air stream forming step, air stream is formed around the raw and fresh food；And
UV irradiation step, ultraviolet intermittently is irradiated to the air stream and generates ozone or free radical, and made
The ozone or free radical spread with the air stream in the storehouse of the safe-deposit vault in Zone Full.
In the UV irradiation step, by irradiating ultraviolet to air stream in the safe-deposit vault, and described
Around raw and fresh food generate the free radical such as ozone or OH free radicals, the ozone or free radical generated with the air stream and
Spread in the inside Zone Full of raw and fresh food safe-deposit vault.Using the ozone or free radical of diffusion, Zone Full is sterilized in storehouse, suppression
The mould breeding for waiting microorganism is made, the corruption of taken care of raw and fresh food can be suppressed.Whereby, the freshness of raw and fresh food can be kept for a long time.
In addition, in the UV irradiation step, by intermittently irradiating ultraviolet, then produced around raw and fresh food
Ozone or free radical concentration control become easy.By carry out to by intermittent irradiation and the dense of caused ozone or free radical
Degree control, can not only maintain the bactericidal effect of raw and fresh food, and can suppress the oxygen of raw and fresh food covered by ozone or free radical
Change and hinder.
In addition, in raw and fresh food takes care of step, due to by raw and fresh food more than freezing state at a temperature of take care of, so can
Suppression forms ice crystal in the cell of raw and fresh food, whereby, can suppress as the damage of the cell membrane caused by being formed of ice crystal, can be fresh
Degree takes care of raw and fresh food well.
In (9) one embodiments, in the method for (8),
The UV irradiation step is
Based on accumulative dense come what is obtained with the product of the ozone or the concentration of free radical by the ultraviolet irradiation time
Degree, ultraviolet described in intermittent irradiation.
The method of (9) according to described in, by based on the cumulative concentration come intermittent irradiation ultraviolet, can will be for raw and fresh food
Ozone or free radical yield control can maintain bactericidal effect without damage raw and fresh food surface it is appropriate.
In (10) one embodiments, in the method for (9),
The UV irradiation step is
The ultraviolet described in intermittent irradiation in the raw and fresh food takes care of step, with described accumulative around the raw and fresh food
Concentration turns into the lower limit of the bactericidal effect appearance of the raw and fresh food, with occurring the upper of oxidation obstruction on the surface of the raw and fresh food
The mode of value between limit value controls.
The method of (10) according to described in, by so that cumulative concentration turns into the value between the lower limit and the higher limit
Mode, intermittent irradiation ultraviolet, can during keeping in it is whole during maintain table of the bactericidal effect without damaging raw and fresh food
Face.
In (11) one embodiments, in the either method of (8)~(10),
The ultraviolet is the vacuum ultraviolet with the wavelength region less than 200nm.
The method of (11), passes through the list less than 200nm absorbed strongly by the oxygen in air to air exposure according to described in
The vacuum ultraviolet of one wavelength, can efficiency generate ozone or free radical well.On the other hand, the vacuum ultraviolet of the wavelength
Not by the N in air2Absorb, not by N2Separation, therefore do not produce NOX.Thus, there is no damage to form raw and fresh food safe-deposit vault
The misgivings of the mechanical material of storage space or the raw and fresh food taken care of.
In addition, raw and fresh food of the keeping in safe-deposit vault is, for example, the vegetables and fruits of the life without the cooking, meat, fish after harvesting, or
The stripping and slicing that person cuts off their at least part.Stripping and slicing with section (otch) be particularly easy to because of ozone or free radical and
Hindered by oxidation.
According to some embodiments, these raw and fresh foods will not be made to be hindered by the oxidation as caused by ozone or free radical
Hinder, and can be preserved for a long time in the state of freshness is maintained.
The effect of invention
According to the present invention, can efficiency taken care of raw and fresh food entirety is sterilized well, whereby, can not only suppress micro-
The breeding of biology and suppress the corruption of raw and fresh food, it is long-term to keep the freshness of raw and fresh food, and can suppress in the production of the surface of raw and fresh food
Raw oxidation hinders.
Brief description of the drawings
Fig. 1 is the pie graph of the storage appts of an embodiment.
Fig. 2 is the pie graph of the storage appts of an embodiment.
Fig. 3 is the pie graph of the storage appts of an embodiment.
Fig. 4 is the pie graph of the storage appts of an embodiment.
Fig. 5 is the square line chart of the control system for the storage appts for representing an embodiment.
Fig. 6 is the chart during representing the keeping of raw and fresh food with the relation of appropriate cumulative concentration.
The step of Fig. 7 is the keeping method of an embodiment is schemed.
Fig. 8 is the chart for the result for representing a sterilization test.
Fig. 9 is the schematic cross sectional view of the discharge lamp of an embodiment.
Figure 10 is irradiated and the chart of the gas chromatography of caused ozone gas for expression by ultraviolet.
Figure 11 is irradiated and the chart of the passage of the ozone concentration of caused ozone gas for expression by ultraviolet.
Figure 12 is to represent the chart by reduction mould caused by ultraviolet irradiation.
(A) in Figure 13 is the outside drawing of the outward appearance of the wild cabbage before sterilization test after representing to harvest, and (B) and (C) is expression
Occurs the outside drawing of the outward appearance of the wild cabbage after oxidation hinders after sterilization test.
Embodiment
Hereinafter, referring to the drawings, some embodiments of the present invention are illustrated.But as embodiment recording or
The size of constituent part shown in person's accompanying drawing, material, shape, its relative configuration etc. are not to limit the scope of the present invention
In this purport, only illustrate example.
For example, " in some directions ", " along certain direction ", " parallel ", " orthogonal ", " " center ", " concentric " or " coaxial " etc.
Represent that relative or absoluteness configuration statement not only represents strictly to configure as described above, also illustrate that with tolerance or obtain
The angle of the degree of identical function or the state of distance and relatively displacement.
For example, " same ", " equal " and " homogeneous " etc. represents that the statement of the equal state of things not only represents strictly phase
Deng state, also illustrate that exist tolerance or obtain identical function degree poor state.
For example, represent that the statement of the shape such as square shape or drum not only represents the corner of geometrically stricti jurise
The shape such as shape or drum, it is also illustrated in the shape for obtaining and including jog or chamfered section etc. in the range of same effect.
On the other hand, the statement of so-called " comprising ", " having ", " possessing ", "comprising" or " having " inscape is simultaneously
It is not the exclusiveness statement except the presence by other inscapes.
The storage appts 10 (10A, 10B, 10C, 10D) of the raw and fresh food of some embodiments are distinguished as shown in Figure 1 to 4,
Possess raw and fresh food safe-deposit vault 12, in the inside of raw and fresh food safe-deposit vault 12, raw and fresh food f more than freezing state at a temperature of take care of.
In the inside of raw and fresh food safe-deposit vault 12, the temperature adjustment portion for the temperature being maintained at storehouse temperature more than freezing state is provided with
14 and air stream a air stream generating unit 16 is produced in storehouse.
In addition, setting irradiation ultraviolet irradiation portion 18 in storehouse, ultraviolet is irradiated to air stream a by irradiation portion 18.Such as
Shown in Fig. 5, irradiation portion 18 possesses intermittent irradiation control unit 20.Irradiation portion 18 is to be controlled by intermittent irradiation control unit 20 with disconnected
Ultraviolet is irradiated continuously.
In the composition, by irradiating ultraviolet to air stream a by irradiation portion 18, and generated around raw and fresh food f smelly
The free radical such as oxygen or OH free radicals.The ozone or free radical (hereinafter also referred to " ozone etc. ") generated with air stream a and
Spread in the inside Zone Full of raw and fresh food safe-deposit vault 12.Ozone using diffusion etc., Zone Full is sterilized in storehouse, can be suppressed
The mould breeding for waiting microorganism, suppress the corruption of raw and fresh food taken care of.Whereby, the freshness of raw and fresh food can be kept for a long time.
In addition, ultraviolet is intermittently irradiated using intermittent irradiation control unit 20 by irradiation portion 18, then raw and fresh food f's
The concentration control of ozone etc. caused by surrounding becomes easy.By carry out to by intermittent irradiation and the concentration control of caused ozone etc.
System, can not only maintain raw and fresh food f bactericidal effect, and the oxidation for the raw and fresh food f that can suppress to be covered by ozone etc. hinders.
In addition, raw and fresh food f is maintained at into more than freezing state temperature using temperature adjustment portion 14, therefore can suppress in life
Ice crystal is formed in fresh goods f cell.Whereby, can suppress as the damage of the cell membrane caused by being formed of ice crystal, can freshness it is good
Ground keeping raw and fresh food f.
In addition, by using temperature adjustment portion 14, by the internal adjustment of raw and fresh food safe-deposit vault 12 can be refrigerated, be incubated
Or the raw and fresh food f to thaw proper temperature, it can be utilized using raw and fresh food safe-deposit vault 12 as refrigerator, heat room and defrozing silo etc..
In the illustrated embodiment, as shown in Figure 1 to 4, temperature adjustment portion 14 is in shell 24 by each machine internal organ
The air-conditioning unit of inside formed.Air stream generating unit 16 is made up of the fan for being arranged at the inside of shell 24.Irradiation
Portion 18 is made up of the interior lamp unit for keeping ultraviolet light source.
In some embodiments, intermittent irradiation control unit 20 is with based on the time by raw and fresh food f in ozone etc.
It is next come the cumulative concentration (hereinafter also referred to " CT values ") obtained, the mode of intermittent irradiation ultraviolet with the product of the concentration of ozone etc.
Control irradiation portion 18.
If being controlled without the concentration of ozone etc., raw and fresh food f can be hindered due to the oxidation of ozone etc..Example
Such as, the infringement that agricultural product are subject to occurs mainly as discoloration.This is due to the necrosis of the cell caused by oxidation.Damage basis
Crop and it is different, leaf vegetables easily hinders because of ozone or free radical and by oxidation, and on the other hand, fruit vegetables is difficult to be aoxidized
Hinder.
Present inventor etc. has found that the degree of the oxidation of ozone etc. is determined by CT values.In other words, the oxygen of ozone etc.
The degree of change effect is alternatively proportional to CT values.Time of the raw and fresh food in ozone etc. can with substantially by irradiation portion
18 replace to irradiate the time of ultraviolet.
Ultraviolet irradiation method has Continuous irradiation and intermittent irradiation.For it is mould wait microorganism, Continuous irradiation can with compared with
Few CT values improve bactericidal effect.The reason is that sterilize it is insufficient and produce it is mould wait microorganism in the case of, discontinuously shine
The propagation of microorganism can be produced in the time-bands for not generating ozone etc. by hitting.Taken care of by raw and fresh food in raw and fresh food safe-deposit vault 12
In in the case of, it is necessary to as in a period of as target suppress corruption and do not change the state of color or mouthfeel etc., it is another
Aspect, it is necessary to as not producing as the state of the oxidation obstruction caused by ozone etc..
In the embodiment, by come intermittent irradiation ultraviolet, can correctly control the generation of ozone etc. based on CT values
Amount.Therefore, the degree of the oxidation for raw and fresh food can be correctly adjusted, so bactericidal effect can be maintained fresh without damaging
The surface of product.
In some embodiments, as shown in fig. 6, using intermittent irradiation control unit 20, the concentration of ozone etc. is adjusted to make
For target during keeping in do not damage raw and fresh food f surface and the lower limit of the CT values that can sterilize, with the table in raw and fresh food f
Face occurs between the higher limit for the CT values that oxidation hinders.
In the case of Continuous irradiation, according to during keeping, even if ozone etc. is low concentration, there is also beyond CT higher limits
Situation.For example, in the case where raw and fresh food f is agricultural product, most of agricultural product require the keeping of the length of 1 month to several months
Period.Even if the concentration of ozone etc. is 0.1ppm, CT values also exceed 4320ppmmin in 30 days, therefore wild cabbage or lettuce go out
Now oxidation hinders.On the other hand, by being set to intermittent irradiation, CT lower limits can be unified for throughout the Zone Full of storage appts
Between CT higher limits.
Whereby, the whole period during the keeping of raw and fresh food, surface of the bactericidal effect without damaging raw and fresh food can be maintained.
In some embodiments, as shown in Figure 1 to 4, irradiation portion 18 is by that can radiate the single wavelength less than 200nm
Vacuum ultraviolet Excimer lamp or rare gas fluorescent lamp formed.
Excimer lamp radiates the vacuum ultraviolet of the single wavelength less than 200nm by dielectric barrier discharge.It is accurate
In molecule lamp, such as xenon excimer lamp can radiate the vacuum ultraviolet that wavelength is 172nm, and ArF PRKs can radiate
Wavelength is 193nm vacuum ultraviolet.
By using Excimer lamp or rare gas fluorescent lamp, to air exposure by the lamp radiate by air
The vacuum ultraviolet for the single wavelength less than 200nm that oxygen absorbs strongly, can efficiency generate ozone or free radical well.It is another
Aspect, the vacuum ultraviolet of the wavelength region is not by the N in air2Absorb, not by N2Separation, therefore do not produce NOX.Therefore,
The mechanical material of storage space or the misgivings for the raw and fresh food taken care of of raw and fresh food safe-deposit vault 12 are formed in the absence of damage.
In addition, radiate Excimer lamp or the rare gas firefly of the vacuum ultraviolet of single wavelength of the wavelength less than 200nm
The low temperature band lighted interdependence, in the storage humidity of agricultural product can be less than 5 DEG C for temperature and humidity is not present in light lamp
In light rapidly, and ozone or free radical also can be expeditiously produced under high humidity environment, therefore in raw and fresh food safe-deposit vault
In the case that 12 are used as defrozing silo, space in the storehouse of high humility can be sterilized rapidly.
Further, since lighted rapidly while power supply and produce ozone etc., and while electric power stops, these
The generation of ozone etc. stops, therefore is easily controlled the concentration of ozone etc..
In one embodiment, temperature adjustment portion 14 is as the temperature that can be heated up to raw and fresh food f below protein coagulating point
Spend the heating portion in region and form.
It is by using temperature adjustment portion 14, keeping is fresh in raw and fresh food safe-deposit vault 12 according to the embodiment
Product f is heated up to the temperature province of protein coagulating point (such as 72 DEG C) below, can using raw and fresh food safe-deposit vault 12 as defrozing silo and
Effectively utilize.By the way that the upper limit of the temperature of heating is set to below protein coagulating point, then the Gu for making raw and fresh food f rotten is not present
Consider.
In one embodiment, temperature adjustment portion 14 is as can protect raw and fresh food f under frozen state or freezing state
The cold air generating unit deposited and form.
, can be by raw and fresh food by the way that raw and fresh food f is preserved under frozen state or freezing state according to the embodiment
Safe-deposit vault 12 effectively utilizes as refrigerator or heat room.
In some embodiments, as shown in Figures 3 and 4, further include the air stream a around raw and fresh food f to be carried out
The humidifying part 22 of humidification.
In the case where raw and fresh food is, for example, edible meat, fish, vegetables and fruits etc., if they are preserved under low-temperature condition, deposit
In the misgivings dried and deteriorated, therefore can be by setting humidifying part 22, to suppress taken care of raw and fresh food f drying.
In exemplary embodiment, as shown in Figures 3 and 4, humidifying part 22 includes：Aqua storage tank 32, it is arranged at shell 24
Bottom；And watering device 34, humidification water w, the air stream in the inside for being formed at shell 24 are drawn from aqua storage tank 32
Humidification water w is spread in the b of road.
In exemplary embodiment, as shown in Figure 1 to 4, temperature adjustment portion 14 is in the entrance with air stream a and goes out
The inside of the shell 24 of mouth has：Air stream generating unit 16, is made up of fan；Heater 26, for defrosting and temperature adjustment；With
And heat exchanger 30, cooling medium is supplied by the refrigerator 28 being arranged at outside storehouse.Air flow circuit is internally formed in shell 24
B, air stream a is formed in air flow circuit b.Air stream a is heated using heater 26, or using heat exchanger 30 come cold
But, trip temperature adjustment is entered whereby.
In embodiment shown in Fig. 1 and Fig. 2, the landscape configuration of shell 24, in the inside of shell 24, air stream a is horizontal
Flowing.In embodiment shown in Fig. 3 and Fig. 4, the configuration of the longitudinal direction of shell 24, in the inside of shell 24, air stream a longitudinal flows.
Refrigerator 28 for example in the outside of raw and fresh food safe-deposit vault 12, as shown in Figures 1 and 2, is arranged at raw and fresh food safe-deposit vault
12 upper wall, or as shown in Figures 3 and 4, configured with the adjacent sidewalls of raw and fresh food safe-deposit vault 12.
In one embodiment, as shown in figure 5, irradiation portion 18 is by putting including xenon excimer lamp or rare gas fluorescent lamp
Electric light 35 is formed.Discharge lamp 35 is for example interior to be kept：Discharge lamp 36, radiate the vacuum ultraviolet that wavelength is less than 200nm；
And fan 38, make by the vacuum ultraviolet radiated by discharge lamp 36 and the diffusion such as ozone for generating.In addition, fan
38 configuration can also omit.
In exemplary embodiment, discharge lamp 35 is the air stream a towards the inside for being formed at raw and fresh food safe-deposit vault 12
And configure, discharge lamp 35 has ultraviolet illumination window 40.
By irradiating vacuum ultraviolet towards air stream a by discharge lamp 36, and ozone etc. is produced in air stream a,
Caused ozone etc. is spread with air stream a in storehouse in whole region, and raw and fresh food f is sterilized.
The wavelength of the ultraviolet radiated by the discharge lamp is determined by enclosing the discharge gas into its arc chamber.
For example, turning into 126nm when discharge gas is argon (Ar), turn into 146nm when discharge gas is krypton (Kr), when discharge gas is
Turn into 172nm during xenon (Xe).
In embodiment shown in Fig. 1 and Fig. 3, the discharge lamp as irradiation portion 18 is configured at raw and fresh food f top, ultraviolet
Line illumination window 40 is via air stream a and towards raw and fresh food f.
In embodiment shown in Fig. 2, discharge lamp 35 is configured at the top of continuous conveyance formula freezer 44, ultraviolet illumination window
40 transport formula freezer 44 via air stream a towards continuous.
In embodiment shown in Fig. 4, discharge lamp 35 is configured at raw and fresh food f top corner, the court of ultraviolet illumination window 40
To air stream a.
As noted previously, as ultraviolet illumination window 40 configures towards air stream a, so can make generated ozone etc. with
Air stream a and spread in storehouse in Zone Full.Whereby, Zone Full in storehouse can be sterilized.
In exemplary embodiment, as shown in Figures 1 and 3, because ultraviolet illumination window 40 is matched somebody with somebody towards raw and fresh food f
Put, so ultraviolet direct irradiation can play strong sterilizing power to raw and fresh food f to raw and fresh food f shadow surface.Therefore, by with
The multiplication effect of the vacuum ultraviolet radiated by discharge lamp 35, all bactericidal effects of taken care of raw and fresh food can be improved.
In exemplary embodiment, as shown in FIG. 1 to 3, discharge lamp 35 is towards being formed at temperature adjustment portion 14
The air stream a that is flowed in the air flow circuit b of the inside of shell 24 and irradiate vacuum ultraviolet, therefore ozone caused by can making etc.
With air stream a, efficiency spreads well in Zone Full in storehouse.Whereby, can efficiency air entirety in storehouse is entered well
Row sterilization.
In addition, temperature adjustment portion 14 has humidifying part 22, using humidifying part 22 to the sky that is directed into temperature adjustment portion 14
Air-flow a is humidified, therefore environment in storehouse can be made to remain high humility, can suppress raw and fresh food f drying.Whereby, it can suppress raw
Fresh goods f yield declines.
In exemplary embodiment, as shown in Fig. 1, Fig. 3 and Fig. 4, raw and fresh food f is vegetables and fruits or its stripping and slicing, is accommodated in
In the cage 42 that the inside of raw and fresh food safe-deposit vault 12 stacks.
In one embodiment, as shown in Fig. 2 setting continuous conveyance formula freezer 44 in the inside of raw and fresh food safe-deposit vault 12.Even
Continuous conveyance formula freezer 44 possesses conveyer belt 46, and raw and fresh food f is continuously freezed using conveyer belt 46 in conveyance.
In the embodiment, there is the inside of the raw and fresh food safe-deposit vault 12 of bactericidal effect in the presence due to ozone etc.
Raw and fresh food f is freezed, therefore after the operating of continuously conveyance formula freezer 44 terminates, formula freezer 44 is continuously transported prevented also from forming
Mechanical material polluted by raw and fresh food residue.
In one embodiment, as shown in figure 5, in the concentration that is internally provided with detection ozone etc. of raw and fresh food safe-deposit vault 12
Ozone concentration sensor 48, the detected value of ozone concentration sensor 48 are inputted into intermittent irradiation control unit 20.Intermittent irradiation control
Portion 20 processed controls the action of discharge lamp 35 based on the detected value.
The keeping method of some embodiments is as shown in fig. 7, include raw and fresh food keeping step S10, air stream forming step
S12 and UV irradiation step S14.
In raw and fresh food keeping step S10, the inside of raw and fresh food safe-deposit vault 12 by raw and fresh food f more than freezing state
At a temperature of take care of.In air stream forming step S12, formed in keeping around the raw and fresh food f in raw and fresh food safe-deposit vault 12
Air stream a.In UV irradiation step S14, ultraviolet intermittently is irradiated to air stream a and generates ozone or OH free radicals
Deng free radical, and ozone etc. is set to be spread with air stream a in storehouse in Zone Full.
Whereby, using ozone spread in the Zone Full in storehouse etc., Zone Full is sterilized in storehouse, therefore can be suppressed mould
Deng the breeding of microorganism, suppress the raw and fresh food f corruption taken care of.Therefore, the freshness of raw and fresh food can be kept for a long time.
In addition, in UV irradiation step S14, by intermittently irradiating ultraviolet, then produced around raw and fresh food f
Ozone or free radical concentration control become easy.By controlled by intermittent irradiation and the concentration of caused ozone etc.,
Raw and fresh food f bactericidal effect can be not only maintained whereby, and the oxidation for the raw and fresh food f that can suppress to be covered by ozone etc. hinders.
In addition, in raw and fresh food keeping step S10, due to by raw and fresh food f more than freezing state at a temperature of take care of, therefore
And can suppress to form ice crystal in raw and fresh food f cell, whereby, it can suppress as the damage of the cell membrane caused by being formed of ice crystal
Wound, can freshness well take care of raw and fresh food f.
In one embodiment, in UV irradiation step S14, based on by the dense of ultraviolet irradiation time and ozone etc.
The product of degree is come the cumulative concentration obtained, intermittent irradiation ultraviolet.
By based on cumulative concentration come intermittent irradiation vacuum ultraviolet, can be by for the yield of raw and fresh food f ozone etc.
Control as bactericidal effect can be maintained without the appropriate of damage raw and fresh food f surface.
In one embodiment, in UV irradiation step S14, intermittent irradiation ultraviolet, with tired around raw and fresh food f
Count the higher limit that concentration hinders as the lower limit that raw and fresh food f bactericidal effect occurs with occurring oxidation on raw and fresh food f surface
Between the mode of value control.
In a manner of making cumulative concentration turn into value between CT lower limits and CT higher limits, intermittent irradiation ultraviolet,
Can during keeping in whole period, maintain bactericidal effect without damage raw and fresh food f surface.
In one embodiment, in UV irradiation step S14, vacuum of the irradiation with the wavelength region less than 200nm
Ultraviolet.
By the vacuum ultraviolet of the single wavelength less than 200nm absorbed strongly by the oxygen in air to air exposure,
Can efficiency generate ozone etc. well.On the other hand, the vacuum ultraviolet of the wavelength is not by the N in air2Absorb, not by N2
Separation, therefore do not produce NOX.Mechanical material or the institute of the storage space of raw and fresh food safe-deposit vault 12 are formed thus, there is no damage
The raw and fresh food f of keeping misgivings.
In exemplary embodiment, raw and fresh food f is vegetables and fruits, in raw and fresh food safe-deposit vault by vegetables and fruits be cooled to more than 0 DEG C,
Less than 5 DEG C, ozone concentration is adjusted to more than 0.1ppm, below 0.5ppm.Whereby, not only can be during raw and fresh food f keeping
It is middle to suppress raw and fresh food f corrosion, and can suppress to aoxidize as caused by ozone etc. and hinder.
In addition, it will be humidified in raw and fresh food safe-deposit vault and relative humidity be adjusted to more than 90%.Whereby, can be in keeping
Suppress raw and fresh food f drying in period.
In one embodiment, in vegetables and fruits, such as the thin leaf vegetables of epidermal cell as lettuce, wild cabbage, flowers class or mushroom class
Easily hindered by the oxidation as caused by ozone etc..Therefore, in during keeping, with such as tomato, lemon by dermatosome Lai
The overall fruit class of cladding is compared, and is to turn into be higher than CT lower limits and close to the value of CT lower limits with CT values to the leaf vegetables
Mode, the vacuum ultraviolet of wavelength described in intermittent irradiation.
Whereby, in during keeping, can suppress in leaf vegetables, flowers class, mushroom class, especially the oxygen of otch and its periphery
Change and hinder.
In one embodiment, in any of beast meat such as the raw and fresh food f flesh of fish made a living or the chicken of life, turkey, and
In the case of for the stripping and slicing by these human body at least part cut off on the direction intersected with cell membrane, easily by ozone
Deng oxidation hinder.Therefore, in the case of the stripping and slicing, during keeping in along cell membrane and the feelings of stripping and slicing cut off
Condition is compared, by CT values turn into higher than CT lower limits and close to CT lower limits value in a manner of, the vacuum of wavelength described in intermittent irradiation
Ultraviolet.
Whereby, in during keeping, can suppress easily to be hindered by the oxidation for the stripping and slicing that the oxidation of ozone etc. hinders.
In one embodiment, in any of beast meat such as the raw and fresh food f flesh of fish made a living or the chicken of life, turkey, and
In the case of for the stripping and slicing of cutting off these human body at least part on the direction along cell membrane, with along with cell
The stripping and slicing cut off on the direction that film intersects is compared, it is difficult to is hindered by the oxidation of ozone etc..Therefore, in the situation of the stripping and slicing
Under, by CT values turn into less than CT higher limits and close to CT higher limits value in a manner of, the VUV of wavelength described in intermittent irradiation
Line.
Whereby, in during keeping, the oxidation that can suppress the stripping and slicing hinders, and improves bactericidal effect.
[embodiment]
(1) sterilization test in storehouse
Storage appts are used as using the storage appts 10 (10D) shown in Fig. 4.Storage appts 10 (10D) possess raw and fresh food guarantor
Pipe storehouse 12, the raw and fresh food safe-deposit vault 12 possess the temperature adjustment portion 14 comprising humidifying part 22.
As shown in figure 4, the discharge lamp 35 as irradiation portion 18 is configured at raw and fresh food f top corner, the ultraviolet shines
Window 40 is penetrated to configure towards air stream a.
The vacuum ultraviolet that wavelength is less than 200nm is radiated from ultraviolet illumination window 40, temperature 2 will be remained in storehouse
DEG C, relative humidity more than 95%, implement storehouse in air sterilization test.
In addition, in a manner of the ozone concentration in storehouse turns into 0.3ppm, using intermittent irradiation control unit 20, with light 1 second,
Turn off the light 10 seconds, discharge lamp 35 is repeatedly discontinuously lighted 30 minutes.
As shown in figure 4, in the cage 42 of the lower section of discharge lamp 35 is stacked in, in the A points positioned at epimere, B points and it is located at
The C points in stage casing, PDA culture medium (potato dextrose agar (potato dextroseagar) culture medium) is open 30 minutes,
Measure mould amount.
By its result as shown in figure 8, confirming the reduction of bacterium number after sterilization operates.
In addition, as comparative example, using mercury vapor lamp, the ultraviolet lamp for radiating the ultraviolet that wavelength is 185nm is being used
Come in the experiment implemented, mercury vapor lamp is due to low temperature and non-lit up.
(2) the keeping experiment of wild cabbage
Using the storage appts 10 (10D) shown in Fig. 4, wild cabbage is put into raw and fresh food safe-deposit vault 12 with exposed state,
Taken care of 2 months in the state of 2 DEG C of temperature, relative humidity more than 95%.During remaining number of days after taking care of 38 days, by discharging
Lamp 35 radiates the ultraviolet that wavelength is less than 200nm, in a manner of the ozone concentration in storehouse turns into 0.3ppm, to light 1 second, put out
The lamp interval of 10 seconds carries out the intermittent irradiation of 1 hour/day.
As comparative example, discharge lamp 35 is worked, in addition taken care of wild cabbage 2 months with same condition.
Its result is that corruption was suppressed to low by the present embodiment between 2 months.On the other hand, comparative example keeps well fresh
Degree produced thereafter mould and rapidly corrupt untill 40 days.
On the mould generation rate of 2 months, the present embodiment 27%, comparative example 90%, there is big difference, in addition,
Weight yield is also that the present embodiment is better.
(3) the surface disinfection experiment of wild cabbage
The chiller unit (temperature adjustment portion) 14 for possessing humidifying part 22 is set in the inside of container, in chiller unit 14
Outlet configuration discharge lamp 35.Moreover, the temperature in container is maintained at into 5 DEG C, relative humidity is maintained at more than 90%, and
In a manner of ozone concentration turns into 0.35ppm, discharge lamp 35 is controlled to light 1 second, turning off the light 10 seconds, with the irradiation of 2 hours/day
Time, the vacuum ultraviolet that wavelength is less than 200nm was radiated in 10 days.
Its result is that the surface of wild cabbage and the general bacterium of shaft portion and mould quantity are greatly reduced.
(4) the change experiment (comparative example) of the color of wild cabbage
(3) identical experimental rig is tested using with described, the temperature in container and relative humidity are set to and the examination
(3) identical condition is tested, in a manner of turning into 2ppm using the ozone concentration around the wild cabbage as raw and fresh food, makes the work of discharge lamp 35
Make.The lighting time of discharge lamp 35 is arranged to light 1 second, turned off the light 1.5 seconds, makes its 24 continuous throughout the twenty-four hour24 9 days.Its result
For the surface discolouration of wild cabbage.
<Produce the inspection of gas>
Discharge lamp 35 as the irradiation portion 18 of an embodiment is as shown in figure 9, arc chamber by being sealed with discharge gas
The vacuum ultraviolet that 36a is radiated is not fed to the N in the air in the c of space2Gas absorbs, not by N2Gas separates.Cause
This, can suppress the generation of nitrogen oxides.
Figure 10 represents to use using xenon as discharge gas and radiate discharge lamp of the wavelength as 172nm vacuum ultraviolet,
To using the discharge lamp and result that caused ozone gas is analyzed with gas chromatography.In figure, line D represents to use institute
The situation of discharge lamp is stated, line E represents to produce the situation of ozone gas using existing known discharge type ozone generation device.Such as figure
Shown in 10, in line D, the generation of nitrogen oxides is inhibited.
(5) to mould exposure experiment
The inside of insulating box (incubator, incubator) is remained into 20 DEG C of temperature, relative humidity 90%, uses mould
(Penicillium notatum (Penicillium) category) is used as strains tested.Mould is the sterilized water that 10ml is added to mycelia, scrapes sporozoite, dilute
After being interpreted as each dilution ratio, in PDA culture medium respectively coating 100 μ L, be put into insulating box, using lighting time be 1 second, light-off when
Between be the interval of 10 seconds, the vacuum ultraviolet come intermittent irradiation by discharge lamp with the wavelength less than 200nm.
Figure 11 represents the passage of the ozone concentration in insulating box.Each mountain of ozone concentration in Figure 11 is referred to as in fig. 12
" treatment region ".Figure 12 represents the quantity increase with treatment region, i.e. with the increase of CT values, mould bacterium colony (block) number is reduced.
Under the experimental condition, and then add black mould (conidium bacterium (Cladosporium) category) and Escherichia coli
(Escherichia (Escherichia) category) is tested as supplying to try mycelia.CT values are adjusted to 13.3ppmmin the (the 1st
My god), 36.8ppmmin (the 2nd day), 42.5ppmmin (the 3rd day).
Its result is that 3 are reduced for examination mycelia, and the reduction of particularly Escherichia coli is notable.
(6) wild cabbage keeping is tested
The wild cabbage of harvest is stored in 2 DEG C of the safe-deposit vault of temperature is remained, with 0.5 second lighting time, time of turning off the light 20
The interval of second, the vacuum ultraviolet 30 for having the wavelength less than 200nm to the wild cabbage intermittent irradiation in safe-deposit vault by discharge lamp divide
Clock.Target ozone concentration is set to 0.35ppm.By the intermittent irradiation of 30 minutes, CT values turned into 11.1ppmmin, will be described disconnected
CT values after continuous irradiation is carried out 2 times, 28 days for 1 day turn into 610.5ppmmin.
The state of wild cabbage after taking care of 63 days is lacked for mould generation, and corruption is inhibited, and resistance is aoxidized as caused by ozone
Hinder and also do not occur.Thus, it can be known that in the experiment, during the keeping of wild cabbage, CT values are between lower limit and higher limit.
(7) wild cabbage keeping is tested
The wild cabbage after harvesting is being taken care of in remaining 2 DEG C of the safe-deposit vault of temperature, in safe-deposit vault, with lighting time 0.5
Second, the time of turning off the light interval of 20 seconds, divided by discharge lamp come the vacuum ultraviolet 60 that intermittent irradiation has the wavelength less than 200nm
Clock.Target ozone concentration is set to 0.35ppm.The outward appearance of wild cabbage before being tested after harvest is shown in Figure 13 (A).
From on-test during 29 days, 1 day intermittent irradiation for carrying out 2 times 60 minutes, the CT values after as a result 29 days reach
2919.53ppmmin, whole wild cabbages show oxidation and hinder (the 1st step).The outward appearance of the wild cabbage of the state is shown in
In Figure 13 (B).In Figure 13 (B), the surface exhibits of wild cabbage go out oxidation and hinder o.
After 1st step, the intermittent irradiation time is changed to 30 minute/time × 1 times/day, and then continued 29 days the (the 2nd
Step).CT values in second step reach 1011.18ppmmin, and its result is, from on-test untill second step
CT values reach 3930.72ppmmin.Shown in the outward appearance of wild cabbage after second step such as Figure 13 (C), oxidation hinders o to become more acute
It is strong.
The experiment is that wild cabbage is divided into 3 groups to implement, and after the 1st step terminates, all groups produce oxidation and burn.
It can be seen from the result of the experiment, it is necessary to which CT higher limits are set into below 2900ppmmin.
In addition, after the 1st step, mould generation situation be a group X be 20%, group Y is 10%, group Z is 10%.In addition, the 2nd
Mould generation situation after step be a group X be 100%, group Y is 57%, group Z is 74%.On generation development mould as described above
The reason for, it is believed that it is due to the appearance by aoxidizing obstruction caused by the irradiation of the ozone beyond CT higher limits etc..
Because ozone etc. does not have permeability substantially, therefore the mould of raw and fresh food surface can be sterilized, can not make as
Caused mould extinction completely in complicated tissue as leaf.Oxidation hinders caused by by ozone etc. and the leaf of necrosis is rotten
It is rotten and produce mould.
In addition, in each embodiment, more than 0 DEG C of temperature will be set as in raw and fresh food safe-deposit vault, even if but the present invention
The low temperature less than 0 DEG C will be set in raw and fresh food safe-deposit vault, can also play the inhibition of bactericidal effect and oxidation obstruction.
Industrial applicability
According to some embodiments, even if irradiation ultraviolet, mechanical material or the guarantor of raw and fresh food safe-deposit vault will not be also undermined
Pipe raw and fresh food, and can efficiency well by all sterilizations of raw and fresh food of the keeping in safe-deposit vault, suppress the breeding of microorganism and press down
The corruption of raw and fresh food processed, the freshness of raw and fresh food can be kept for a long time.
[explanation of symbol]
10(10A、10B、10C、10D)：Storage appts
12：Raw and fresh food safe-deposit vault
14：Temperature adjustment portion
16：Air stream generating unit
18：Irradiation portion
20：Intermittent irradiation control unit
22：Humidifying part
24：Shell
26：Heater
28：Refrigerator
30：Heat exchanger
32：Aqua storage tank
34：Watering device
35：Discharge lamp
36：Discharge lamp
38：Fan
40：Ultraviolet illumination window
42：Cage
44：Continuous conveyance formula freezer
46：Conveyer belt
48：Ozone concentration sensor
a：Air stream
b：Air flow circuit
f：Raw and fresh food
o：Oxidation hinders
w：Humidification water
Claims (11)
- A kind of 1. storage appts of raw and fresh food, it is characterised in that including：Raw and fresh food safe-deposit vault, can by raw and fresh food more than freezing state at a temperature of take care of；Temperature adjustment portion, the temperature that the storehouse temperature of the raw and fresh food safe-deposit vault can be adjusted to more than freezing state；Air stream generating unit, air stream is formed in the storehouse of the raw and fresh food safe-deposit vault；Ultraviolet irradiation portion, ultraviolet is irradiated to the air stream and produces ozone or free radical；AndIntermittent irradiation control unit, the mode of the ultraviolet can be intermittently irradiated to the air stream to control the irradiation Portion.
- 2. the storage appts of raw and fresh food according to claim 1, it is characterised in that：The intermittent irradiation control unit isBased on by the time that the raw and fresh food exposes in the ozone or free radical and the concentration of the ozone or free radical Product is come the cumulative concentration obtained, ultraviolet described in intermittent irradiation.
- 3. the storage appts of raw and fresh food according to claim 2, it is characterised in that：The intermittent irradiation control unit isUltraviolet described in intermittent irradiation in the keeping of the raw and fresh food in the raw and fresh food safe-deposit vault,With the cumulative concentration around the raw and fresh food turn into the raw and fresh food bactericidal effect occur lower limit with There is the mode of the value between the higher limit that oxidation hinders to control in the surface of the raw and fresh food.
- 4. the storage appts of raw and fresh food according to any one of claim 1 to 3, it is characterised in that：The irradiation portion includes the Excimer lamp or rare gas for the vacuum ultraviolet that can radiate the single wavelength less than 200nm Fluorescent lamp.
- 5. the storage appts of raw and fresh food according to any one of claim 1 to 4, it is characterised in that：The temperature adjustment portion isFormed as the heating portion for the temperature province that can be heated up to the raw and fresh food below protein coagulating point.
- 6. the storage appts of raw and fresh food according to any one of claim 1 to 4, it is characterised in that：The temperature adjustment portion isAs the cold air generating unit that the raw and fresh food preserves under frozen state or freezing state can be formed.
- 7. the storage appts of raw and fresh food according to any one of claim 1 to 6, it is characterised in that：Further include to incite somebody to action The humidifying part that the air stream around the raw and fresh food is humidified.
- A kind of 8. keeping method of raw and fresh food, it is characterised in that including：Raw and fresh food take care of step, in safe-deposit vault by raw and fresh food more than freezing state at a temperature of take care of；Air stream forming step, air stream is formed around the raw and fresh food；AndUV irradiation step, ultraviolet intermittently is irradiated to the air stream and generates ozone or free radical, and made described Ozone or free radical spread with the air stream in the storehouse of the safe-deposit vault in Zone Full.
- 9. the keeping method of raw and fresh food according to claim 8, it is characterised in that：The UV irradiation step isBased on come the cumulative concentration obtained, being broken by the product of the ultraviolet irradiation time and the ozone or the concentration of free radical The continuous irradiation ultraviolet.
- 10. the keeping method of raw and fresh food according to claim 9, it is characterised in that：The UV irradiation step isThe ultraviolet described in intermittent irradiation in the raw and fresh food takes care of step, with the cumulative concentration around the raw and fresh food The higher limit hindered as the lower limit that the bactericidal effect of the raw and fresh food occurs with occurring oxidation on the surface of the raw and fresh food Between the mode of value control.
- 11. the keeping method of the raw and fresh food according to any one of claim 8 to 10, it is characterised in that：The ultraviolet For the vacuum ultraviolet with the wavelength region less than 200nm.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015110929 | 2015-05-29 | ||
| JP2015-110929 | 2015-05-29 | ||
| PCT/JP2016/065932 WO2016194877A1 (en) | 2015-05-29 | 2016-05-30 | Fresh product storage system and storage method |
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| Publication Number | Publication Date |
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| CN107613787A true CN107613787A (en) | 2018-01-19 |
| CN107613787B CN107613787B (en) | 2021-03-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201680030555.8A Active CN107613787B (en) | 2015-05-29 | 2016-05-30 | Fresh food storage device and method |
Country Status (5)
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|---|---|
| JP (2) | JP6483820B2 (en) |
| KR (1) | KR101980997B1 (en) |
| CN (1) | CN107613787B (en) |
| RU (1) | RU2666747C1 (en) |
| WO (1) | WO2016194877A1 (en) |
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|---|---|---|---|---|
| WO2016194877A1 (en) * | 2015-05-29 | 2016-12-08 | 株式会社前川製作所 | Fresh product storage system and storage method |
| JP6752488B2 (en) * | 2016-12-21 | 2020-09-09 | アクア株式会社 | Refrigerator with sterilizer and sterilizer |
| JP7145365B2 (en) * | 2018-06-05 | 2022-10-03 | 独立行政法人国立高等専門学校機構 | Sterilization or pest control system and sterilization or pest control method |
| KR102555716B1 (en) * | 2019-07-01 | 2023-07-14 | 한국식품연구원 | Plasma ozon gas processing system and method for hazards removal of grain |
| US20210018248A1 (en) * | 2019-07-19 | 2021-01-21 | Lee C. Ditzler | System and method to inhibit microbial growth in mass storage of produce |
| JP7319206B2 (en) * | 2020-01-31 | 2023-08-01 | フクシマガリレイ株式会社 | Defroster |
| JP2021188757A (en) * | 2020-05-26 | 2021-12-13 | 日栄インテック株式会社 | Freshness retention device |
| CN114793066B (en) | 2021-01-26 | 2023-12-01 | 合肥美的电冰箱有限公司 | Xenon lamp power supply, purifying device and refrigerating equipment |
| GB202114566D0 (en) * | 2021-10-12 | 2021-11-24 | Vitec Microgenix Ltd | Transportation and storage of fresh produce |
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| WO2016194877A1 (en) * | 2015-05-29 | 2016-12-08 | 株式会社前川製作所 | Fresh product storage system and storage method |
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2016
- 2016-05-30 WO PCT/JP2016/065932 patent/WO2016194877A1/en active Application Filing
- 2016-05-30 RU RU2017140022A patent/RU2666747C1/en active
- 2016-05-30 CN CN201680030555.8A patent/CN107613787B/en active Active
- 2016-05-30 JP JP2017521939A patent/JP6483820B2/en active Active
- 2016-05-30 KR KR1020177033537A patent/KR101980997B1/en active IP Right Grant
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- 2018-12-28 JP JP2018248472A patent/JP6764925B2/en active Active
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| JPH0521685U (en) * | 1991-09-04 | 1993-03-23 | 三菱重工業株式会社 | Freshness equipment |
| JP2000135054A (en) * | 1998-10-30 | 2000-05-16 | Isuzu Motors Ltd | Freshness preservation unit |
| CN101524124A (en) * | 2009-05-05 | 2009-09-09 | 刘传林 | Harmless processing method of raw and fresh food |
| CN104522146A (en) * | 2014-12-24 | 2015-04-22 | 中国科学院昆明植物研究所 | Preservation method of tricholoma matsutake |
Also Published As
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|---|---|
| JP2019054824A (en) | 2019-04-11 |
| KR101980997B1 (en) | 2019-05-21 |
| JP6764925B2 (en) | 2020-10-07 |
| CN107613787B (en) | 2021-03-30 |
| WO2016194877A1 (en) | 2016-12-08 |
| KR20170137920A (en) | 2017-12-13 |
| JP6483820B2 (en) | 2019-03-13 |
| RU2666747C1 (en) | 2018-09-12 |
| JPWO2016194877A1 (en) | 2018-04-19 |
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