JP2008131872A - Apparatus and method for preserving function of fresh product, and fresh product - Google Patents

Apparatus and method for preserving function of fresh product, and fresh product Download PDF

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JP2008131872A
JP2008131872A JP2006319370A JP2006319370A JP2008131872A JP 2008131872 A JP2008131872 A JP 2008131872A JP 2006319370 A JP2006319370 A JP 2006319370A JP 2006319370 A JP2006319370 A JP 2006319370A JP 2008131872 A JP2008131872 A JP 2008131872A
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container
fresh
water
humidity
clean air
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JP4648291B2 (en
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Takashi Moriya
孝志 守谷
Koichiro Shimomura
講一郎 下村
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Koito Industries Ltd
Toyo University
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Toyo University
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    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D2317/00—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass
    • F25D2317/04—Treating air flowing to refrigeration compartments
    • F25D2317/041—Treating air flowing to refrigeration compartments by purification
    • F25D2317/0413—Treating air flowing to refrigeration compartments by purification by humidification

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  • Storage Of Fruits Or Vegetables (AREA)
  • Cold Air Circulating Systems And Constructional Details In Refrigerators (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

<P>PROBLEM TO BE SOLVED: To provide an apparatus for preserving the function of fresh products, capable of preserving fresh products in a stable environment with low temperature and high humidity with an easy structure. <P>SOLUTION: This apparatus has a cold box 11, an incompletely sealed container 12 which is held in the cold box 11 to put fresh products in, a clean air feeder 13 which sends sterile clean air to the container 12, and a particulate generator 14 which continuously or intermittently generates floating particulates of slightly acid functional water to make clean air sent out from the clean air feeder highly humid. Furthermore, the apparatus has a condensed water separator 15 which removes floating particulates of a large particle size and condensed water from the highly humid clean air, and a connecting piping 16 which introduces the highly humid clean air after removing into each part of the container 12. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

本発明は、野菜、果実、茸類、花卉、種苗、海草、活魚介類、卵等の農林、園芸、水産、畜産関係の生鮮品などの呼吸を行う生物体を高品質貯蔵するための生鮮品の機能保存装置および機能保存方法並びに該保存装置または保存方法で保存された生鮮品に関する。   The present invention is a fresh perfume for high-quality storage of respirable organisms such as agriculture, forestry, horticulture, fisheries, livestock-related fresh products such as vegetables, fruits, strawberries, flower buds, seedlings, seaweed, live seafood, eggs, etc. The present invention relates to a function storage device, a function storage method, and a fresh product stored by the storage device or storage method.

生鮮品の高品質貯蔵においては、生鮮品の貯蔵の終わりの状態を、できるだけはじめの状態と同じに維持することが求められる。このためには、生鮮品に対して、熱、水分、圧力、衝撃等による物理的変化を避けると共に、温度、湿度、ガス環境等による生化学的変化、細菌、酵母、カビなどによる微生物的変化をできるだけ少なくする必要があり、特に、貯蔵中の温度および湿度の管理および微生物への対処が重要になる。以下に、保存品質に関する温度と湿度と微生物との関係を簡単に説明する。   In high-quality storage of fresh products, it is required to maintain the end-of-storage state of fresh products as closely as possible to the initial state. To this end, it is necessary to avoid physical changes due to heat, moisture, pressure, impact, etc. on fresh products, as well as biochemical changes due to temperature, humidity, gas environment, etc., and microbial changes due to bacteria, yeast, mold, etc. It is necessary to control the temperature and humidity during storage and to cope with microorganisms. Below, the relationship between temperature, humidity and microorganisms concerning storage quality will be briefly described.

＜貯蔵温度と品質＞
生鮮品を冷蔵または生鮮品の凍結点に近い低温で保存すると、呼吸や代謝による糖や有機酸の消費が抑えられ、室温で保存した場合に比べて鮮度が保たれ、品質がより長く維持できる。生鮮品は、一般的には−２〜１８℃の温度帯で冷蔵されるが、多くの野菜は０〜２℃で、低温障害が出る野菜や果実等は２〜１５℃で貯蔵する。生鮮品を低温で貯蔵するほどアレニウス式に従って、呼吸などの生化学反応による糖や有機酸、脂肪等の消費が抑制され、より長期間の保存が可能になり、理論的には５℃に比べ０℃では１．７倍程度長くなる。 <Storage temperature and quality>
Refrigerated or stored at a low temperature close to the freezing point of fresh products reduces consumption of sugar and organic acids due to respiration and metabolism, maintaining freshness and maintaining quality longer than when stored at room temperature. . Fresh products are generally refrigerated at a temperature range of −2 to 18 ° C., but many vegetables are stored at 0 to 2 ° C., and vegetables and fruits that cause low temperature damage are stored at 2 to 15 ° C. In accordance with the Arrhenius equation, the consumption of sugar, organic acids, fats, etc. due to biochemical reactions such as respiration is suppressed as fresh foods are stored at lower temperatures, enabling longer-term storage, theoretically compared to 5 ° C. At 0 ° C., it is about 1.7 times longer.

＜貯蔵温度と微生物＞
一般に、微生物の生育速度と温度の関係は、生育適温より低温側では緩やかな下り勾配の曲線となる。同じ属でも種によって著しく異なる場合が多いが、糸状菌類は２０〜３０℃、細菌類はこれより少し高い温度域が生育適温になる。低温で貯蔵した場合に、微生物の生育速度は減少するが、完全に停止するわけではなく、収穫時に感染していた菌類が、１℃の低温下であっても数ヵ月後にはカビとして発現してくることが果実類ではよく見られる。また、ナスやピーマンのような低温障害を受けやすい野菜では、７〜１０℃以下で長期間貯蔵すると低温障害を受け、微生物の侵入を受けて腐敗しやすくなる。なお、有害微生物は５℃以下であれば、ほとんど増殖することはないとされている。 <Storage temperature and microorganisms>
In general, the relationship between the growth rate of microorganisms and temperature is a gentle downward slope curve at a temperature lower than the optimum growth temperature. Although the same genus often varies greatly depending on the species, the temperature suitable for growth is 20-30 ° C. for filamentous fungi and a little higher temperature range for bacteria. When stored at a low temperature, the growth rate of microorganisms decreases, but it does not stop completely. Fungi infected at the time of harvest appear as mold after several months even at a low temperature of 1 ° C. This is often seen in fruits. In addition, vegetables that are susceptible to low-temperature damage such as eggplant and bell pepper are susceptible to low-temperature damage when stored at a temperature of 7 to 10 ° C. or less for a long time, and are susceptible to spoilage due to invasion of microorganisms. In addition, harmful microorganisms are said to hardly grow at 5 ° C. or lower.

＜貯蔵湿度と水分蒸発＞
野菜や果物等の生鮮品の品質は、みずみずしさや鮮度のよさが最も重要であり、一般的には貯蔵前の重量の９５％以下にならないように水分蒸発を抑える必要がある。生鮮品からの水分蒸発を少なくするためには、貯蔵する生鮮品の周囲空気の温度を下げると共に、周囲空気の相対湿度を高くして貯蔵物表面との水蒸気圧差をできるだけ小さくする必要がある。なお、水分蒸発を抑えるためには生鮮品に当たる風速をできるだけ小さくすることも必要であるが、貯蔵物表面との水蒸気圧差が小さい場合は、風速の影響は比較的小さくなる。また、生鮮品の重量減少速度は種類によって大きく異なるが、表面の水分蒸散抵抗が小さいものほど周囲湿度の影響を受けやすく、重量減少が早くなる。 <Storage humidity and moisture evaporation>
Freshness such as vegetables and fruits is most important for freshness and freshness, and it is generally necessary to suppress moisture evaporation so that it does not become less than 95% of the weight before storage. In order to reduce moisture evaporation from fresh products, it is necessary to lower the temperature of the ambient air of the fresh products to be stored and to increase the relative humidity of the ambient air so that the water vapor pressure difference with the surface of the stored products is as small as possible. In order to suppress moisture evaporation, it is necessary to reduce the wind speed applied to the fresh product as much as possible. However, when the water vapor pressure difference with the surface of the stored product is small, the influence of the wind speed is relatively small. In addition, although the weight reduction rate of fresh products varies greatly depending on the type, the smaller the surface moisture transpiration resistance, the more easily affected by ambient humidity and the faster the weight reduction.

＜高湿度の害＞
生鮮農産物の表面自由水（水分活性）と平衡する相対湿度は通常９８％ＲＨ程度といわれており、高湿度貯蔵においてはこの湿度を超えないようにすることが重要である。湿度が９８％を超えると、生鮮品が空気中の水分を吸収し、表面が膨潤することがある。 <Damage of high humidity>
The relative humidity that equilibrates with the surface free water (water activity) of fresh produce is usually said to be about 98% RH, and it is important not to exceed this humidity in high humidity storage. If the humidity exceeds 98%, the fresh product may absorb moisture in the air and the surface may swell.

＜貯蔵湿度と微生物＞
細菌の最低増殖湿度（水分活性）は９０％ＲＨ、普通の酵母は８８％ＲＨ、普通のカビは８０％ＲＨであり、湿度を高くすると微生物が生育しやすくなる。一般的には、貯蔵する生鮮品の表面からの水分蒸散抵抗ならびに細菌の増殖およびカビの発生のしやすさにより、生鮮品の種類ごと最適とされるに温度と相対湿度の組み合わせが知られている。 <Storage humidity and microorganisms>
The minimum growth humidity (water activity) of bacteria is 90% RH, normal yeast is 88% RH, and normal mold is 80% RH. When the humidity is increased, microorganisms grow more easily. In general, the combination of temperature and relative humidity is known to be optimal for each type of fresh product due to resistance to water transpiration from the surface of the stored fresh product and the ease of bacterial growth and mold generation. Yes.

以上を踏まえて、これまで生鮮品の品質を維持する場合、多くの野菜は０〜２℃、９０〜９５％ＲＨ、低温障害の出る野菜や果実は２〜１５℃、８５〜９０％ＲＨの温湿度で貯蔵していた。また、微生物への対処として、壁面冷却式の貯蔵庫内に負イオンとオゾンを含んだ空気を放出することや強酸性水または次亜塩素酸水を庫内や生鮮品に噴霧することなどが提案されている（たとえば、特許文献１、特許文献２参照。）。   Based on the above, when maintaining the quality of fresh products so far, many vegetables are 0-2 ° C, 90-95% RH, vegetables and fruits with low temperature damage are 2-15 ° C, 85-90% RH. It was stored at temperature and humidity. Also, as countermeasures against microorganisms, it is proposed that air containing negative ions and ozone be released into a wall-cooled storage, or that strongly acidic water or hypochlorous acid water be sprayed in the storage or fresh products. (For example, refer to Patent Document 1 and Patent Document 2).

特開２００４−２９８０７０号公報JP 2004-298070 A 特開２０００−２２０９４９号公報JP 2000-220949 A

上記のように生鮮品は細菌やカビの繁殖を抑えつつ低温高湿度で貯蔵することが好ましい。低温高湿度貯蔵には、庫内を高湿度に維持し易い壁面冷却式の貯蔵庫が使用されるが、壁面冷却式は熱移動の主体が放射冷却で行われるため、貯蔵物の放射冷却面側の温度が低下し、貯蔵生鮮品に温度ムラが生じやすく、凍結点近くの温度で保存する場合は放射冷却された面が凍結する問題がある。空気循環式の貯蔵庫の場合は、貯蔵庫内の冷却循環風量をできるだけ増やして、熱移動を伝熱および対流主体にすることにより、庫内の温度分布を小さくでき、部分的な凍結も防ぐことができるが、壁面冷却式に比べると保冷庫内の湿度が低下し易い。   As described above, fresh products are preferably stored at low temperature and high humidity while suppressing the growth of bacteria and mold. For low-temperature and high-humidity storage, a wall-cooled storage that easily maintains the inside of the cabinet at high humidity is used. However, when stored at a temperature near the freezing point, there is a problem that the radiation-cooled surface freezes. In the case of an air-circulating storage, the temperature distribution in the storage can be reduced and the partial freezing can be prevented by increasing the cooling circulation air volume in the storage as much as possible and making the heat transfer mainly heat transfer and convection. However, the humidity in the cool box is likely to decrease as compared with the wall surface cooling type.

また、高湿度の環境では、僅かな温度変動により相対湿度が９８％を超えて生鮮品の表面が膨潤したり、結露が生じて細菌やカビの繁殖が助長されたりしてしまう。このため、高湿度で保存するには厳しい温度管理が必要になるが、貯蔵庫の扉の開閉や温度制御のための冷凍機のオンオフ制御などの影響もあり、簡易な保存装置では温度管理に限界があり、装置が複雑化・大型化してしまうという問題があった。   Further, in a high humidity environment, a slight change in temperature may cause the relative humidity to exceed 98%, causing the surface of the fresh product to swell, or causing condensation to promote the growth of bacteria and mold. For this reason, strict temperature management is necessary to store at high humidity, but there are also effects such as opening / closing of storage doors and on / off control of refrigerators for temperature control, so simple storage devices limit temperature control. There is a problem that the apparatus becomes complicated and large.

本発明は、上記の問題を解決しようとするものであり、簡便な構成で生鮮品を安定した低温高湿度の環境に保存することのできる生鮮品の機能保存装置および生鮮品の機能保存方法、並びに該装置または方法で保存された生鮮品を提供することを目的としている。   The present invention is intended to solve the above-mentioned problem, a function storage device for fresh products and a function storage method for fresh products, which can store fresh products in a stable low temperature and high humidity environment with a simple configuration, It is another object of the present invention to provide fresh products preserved by the apparatus or method.

かかる目的を達成するための本発明の要旨とするところは、次の各項の発明に存する。   The gist of the present invention for achieving the object lies in the inventions of the following items.

［１］保冷庫と、
前記保冷庫内に収容されて生鮮品を入れる不完全密閉の容器と、
前記容器に無菌の清浄空気を送る清浄空気供給機と、
水の浮遊微粒子を連続または間欠に発生させて、前記清浄空気供給機から送り出された清浄空気を高湿度の清浄空気にする微粒子発生器と、
前記高湿度の清浄空気中から大粒径の浮遊微粒子および凝縮水を除去する凝縮水分離器と、
前記凝縮水分離器によって大粒径の浮遊微粒子および凝縮水を除去した後の高湿度の清浄空気を前記容器に導入する接続配管と
を備えた
ことを特徴とする生鮮品の機能保存装置。 [1] Cold storage,
An incompletely sealed container that is housed in the cold storage and holds fresh products;
A clean air feeder for sending sterile clean air to the container;
A particulate generator that generates suspended particulates of water continuously or intermittently, and turns the clean air sent from the clean air supply device into high-humidity clean air;
A condensate separator for removing suspended particulates and condensed water having a large particle diameter from the high-humidity clean air;
A function preservation device for fresh products, comprising: a connecting pipe for introducing high-humidity clean air after removing suspended particulates and condensed water having a large particle diameter by the condensate separator into the container.

上記発明では、生鮮品を入れた不完全密閉の容器を保冷庫内で低温に維持すると共に、この容器に微細な水の浮遊微粒子を多量に含む高湿度かつ無菌の清浄空気を送り込む。生鮮品を容器に入れた上で保冷庫内に入れることで、容器内の温度の振れ幅が抑制される。また、容器は不完全密閉なので、容器内は、導入した低温高湿度の空気により換気され、密閉状態や低湿度になることなく、低温高湿度で新鮮な空気のある生鮮品の保存に適した環境に維持される。また、容器内は庫内に比べて温湿度の振れ幅が小さくなるので、高湿度条件下でも貯蔵物表面への結露の発生、すなわち表面自由水の発生を防止でき、従来の装置に比べて雑菌の増殖やカビの発生を抑制できる効果が高い。   In the above invention, an incompletely sealed container containing fresh products is maintained at a low temperature in a cool box, and high-humidity and aseptic clean air containing a large amount of fine particles of fine water is fed into the container. By placing the fresh product in the container and then placing it in the cool box, the temperature fluctuation in the container is suppressed. In addition, because the container is incompletely sealed, the inside of the container is ventilated by the introduced low-temperature and high-humidity air, and is suitable for storing fresh products with fresh air at low temperature and high-humidity without becoming sealed or low-humidity. Maintained in the environment. In addition, since the fluctuation of temperature and humidity is smaller in the container than in the warehouse, it is possible to prevent the occurrence of condensation on the surface of stored items, that is, the generation of free water on the surface even under high humidity conditions. Highly effective in suppressing the growth of germs and mold.

［２］前記容器内の温度の振れ幅が±１．０℃以内、相対湿度が９０％ＲＨ以上９８％ＲＨ以下である
ことを特徴とする［１］に記載の生鮮品の機能保存装置。 [2] The function preservation device for fresh products according to [1], wherein the temperature fluctuation width in the container is within ± 1.0 ° C. and the relative humidity is 90% RH to 98% RH.

上記発明では、高湿度でありながら、結露しない環境が提供される。   In the said invention, the environment which does not condense is provided, although it is high humidity.

［３］前記容器に導入する前記高湿度の清浄空気の供給流量が、前記容器の内容積に対する置換回数として０．１から１０回／ｈｒである
ことを特徴とする［１］または［２］に記載の生鮮品の機能保存装置。 [3] The supply flow rate of the high-humidity clean air introduced into the container is 0.1 to 10 times / hr as the number of replacements with respect to the internal volume of the container [1] or [2] Function preservation device for fresh products as described in 1.

上記発明では、容器内は、適度に換気され、高湿度で新鮮な空気環境が維持される。   In the said invention, the inside of a container is moderately ventilated and a fresh air environment is maintained at high humidity.

［４］微粒子発生器は、粒径が０．５μｍ以下の微粒子を多量に含む浮遊微粒子を発生させる
ことを特徴とする［１］乃至［３］のいずれか１つに記載の生鮮品の機能保存装置。 [4] The function of the fresh product according to any one of [1] to [3], wherein the fine particle generator generates floating fine particles containing a large amount of fine particles having a particle size of 0.5 μm or less. Storage device.

粒径が０．５μｍ以下の微粒子は、相対湿度の値が飽和に近くても、浮遊粒子が物体表面に付着し難い。また、負電荷に帯電しているので殺菌効果が期待できる。   Fine particles having a particle size of 0.5 μm or less are less likely to have airborne particles attached to the object surface even when the relative humidity value is close to saturation. Moreover, since it is negatively charged, a bactericidal effect can be expected.

［５］給水タンクに貯留されている水をポンプで前記微粒子発生器に送り込む
ことを特徴とする［１］乃至［４］のいずれか１つに記載の生鮮品の機能保存装置。 [5] The function preservation device for fresh products according to any one of [1] to [4], wherein water stored in a water supply tank is pumped into the fine particle generator.

上記発明では、ポンプ注入するので、貯留タンクの取り付け位置が自由で、複数の微粒子発生器に、必要な量の微酸性機能水を自動的に補給することができる。   In the above invention, since the pump is injected, the storage tank can be mounted at any position, and a necessary amount of slightly acidic functional water can be automatically supplied to a plurality of particulate generators.

［６］前記水は、微酸性機能水である
ことを特徴とする［１］乃至［５］のいずれか１つに記載の生鮮品の機能保存装置。 [6] The function preservation device for fresh products according to any one of [1] to [5], wherein the water is slightly acidic functional water.

上記発明では、微酸性機能水を使用することで、安全でありながら高い殺菌効果を得ることができる。また、金属腐食も少ないので保存庫や密閉容器の材質選定が容易で、価格上昇も抑えることができる。   In the said invention, a high bactericidal effect can be acquired, although it is safe by using slightly acidic functional water. In addition, since there is little metal corrosion, it is easy to select materials for storage and sealed containers, and price increases can be suppressed.

［７］微粒子発生器で発生させる微酸性機能水の有効塩素濃度を切り替える
こと特徴とする［６］に記載の生鮮品の機能保存装置。 [7] The function preservation device for fresh products according to [6], wherein the effective chlorine concentration of slightly acidic functional water generated by the fine particle generator is switched.

上記発明では、微酸性機能水の有効塩素濃度を切り替えることにより、殺菌、静菌などの能力を変更することができる。   In the said invention, ability, such as disinfection and bacteriostatic, can be changed by switching the effective chlorine concentration of slightly acidic functional water.

［８］微粒子発生器で発生させる微粒子の粒子径または発生時間を切り替える
ことを特徴とする［１］乃至［７］のいずれか１つに記載の生鮮品の機能保存装置。 [8] The function preservation device for fresh products according to any one of [1] to [7], wherein the particle size or generation time of the fine particles generated by the fine particle generator is switched.

上記発明では、微粒子発生器で発生させる微粒子の粒子径または発生時間を切り替えることにより、殺菌、静菌、鮮度保持、エチレン分解などの目的に応じた機能を実現できる。   In the said invention, the function according to the objectives, such as disinfection, bacteriostasis, freshness maintenance, and ethylene decomposition | disassembly, is realizable by switching the particle diameter or generation | occurrence | production time of the microparticles | fine-particles generated with a microparticle generator.

［９］前記容器は透光性を有する
ことを特徴とする［１］乃至［８］のいずれか１つに記載の生鮮品の機能保存装置。 [9] The function preservation device for fresh products according to any one of [1] to [8], wherein the container has translucency.

上記発明では、容器の内部を観察できると共に、光を当てて機能性を増大させることも可能になる。   In the said invention, while being able to observe the inside of a container, it also becomes possible to apply light and to increase functionality.

［１０］前記容器の底面と側面の少なくとも一方に吸湿材を設けた
ことを特徴とする［１］乃至［９］のいずれか１つに記載の生鮮品の機能保存装置。 [10] The function preservation device for fresh products according to any one of [1] to [9], wherein a hygroscopic material is provided on at least one of a bottom surface and a side surface of the container.

上記発明では、余分な水分を吸収し、容器内の底面、側面に付着した水分に生鮮品が触れることによる湿害を防ぐことができる。   In the above-described invention, excess moisture is absorbed, and moisture damage caused by fresh products coming into contact with moisture attached to the bottom and side surfaces in the container can be prevented.

［１１］通気口を有する内壁を、前記容器の底面と側面の少なくとも一方の内側に該面との間に隙間を設けて配置した
ことを特徴とする［１］乃至［１０］のいずれか１つに記載の生鮮品の機能保存装置。 [11] Any one of [1] to [10], wherein the inner wall having a vent is disposed with a gap between at least one of the bottom and side surfaces of the container. Function storage device for fresh products as described in 1.

上記発明では、余分な水分を通気口から内壁の外へ逃がして、容器内の底面、側面に付着した水分に生鮮品が触れることによる湿害を防ぐことができる。   In the above-mentioned invention, it is possible to prevent moisture damage caused by fresh water coming out of the inner wall through the vent and coming into contact with the water adhering to the bottom and side surfaces of the container.

［１２］前記容器は、前記高湿度の清浄空気を上部から導入すると共に、下部または底部に排出口を有する
ことを特徴とする［１］乃至［１１］のいずれか１つに記載の生鮮品の機能保存装置。 [12] The fresh product according to any one of [1] to [11], wherein the container introduces the high-humidity clean air from above and has a discharge port at the bottom or bottom. Function storage device.

上記発明では、浮遊粒子は容器内で次第に粒子径が大きくなって落下するので、容器の上部から高湿度の清浄空気を導入することによって、容器内での粒子の浮遊状態をより均一にすることができる。また、落下した水分は容器下部の排出口から排出される。   In the above invention, the suspended particles gradually fall in the container with a particle size falling, so by introducing high-humidity clean air from the upper part of the container, the suspended state of the particles in the container can be made more uniform. Can do. Moreover, the dropped water is discharged from the outlet at the bottom of the container.

［１３］前記接続配管は前記容器に入る手前に水抜き口を有する
ことを特徴とする請求項１乃至１２のいずれか１つに記載の生鮮品の機能保存装置。 [13] The function preservation device for fresh products according to any one of claims 1 to 12, wherein the connection pipe has a water drain port before entering the container.

上記発明では、接続配管内に溜まった水や粒子径の大きな浮遊微粒子が容器内に入らないようにしている。水抜き口は、たとえば、接続配管と容器との間にＴ字型またはＹ字型の継ぎ手を接続して構成される。   In the above invention, water accumulated in the connection pipe and suspended fine particles having a large particle diameter are prevented from entering the container. For example, the drain port is configured by connecting a T-shaped or Y-shaped joint between the connection pipe and the container.

［１４］生鮮品を入れた不完全密閉の容器を低温環境に置くと共に、
前記容器に、微細な水の浮遊微粒子を多量に含む高湿度かつ無菌の清浄空気を送り込む
ことを特徴とする生鮮品の機能保存方法。 [14] Place an incompletely sealed container containing fresh products in a low temperature environment,
A method for preserving the function of fresh products, characterized in that high humidity and aseptic clean air containing a large amount of fine suspended particles of water is fed into the container.

上記発明では、低温高湿度かつ結露のない無菌の清浄空気に曝された好適な環境で生鮮品を保存することができる。
［１５］［１］乃至［１３］のいずれか１つに記載の生鮮品の機能保存装置で保存された、もしくは請求項１４に記載の生鮮品の機能保存方法で保存された生鮮品。 In the said invention, fresh goods can be preserve | saved in the suitable environment exposed to aseptic clean air with low temperature and high humidity, and no dew condensation.
[15] A fresh product stored by the function storage device for fresh products according to any one of [1] to [13] or stored by the function storage method for fresh products according to claim 14.

上記発明では、該生鮮品は、保存前に比べて、ビタミンの増加など機能性が増大する。   In the above-described invention, the fresh product has increased functionality such as an increase in vitamins compared to before storage.

本発明に係る生鮮品の機能保存装置および生鮮品の機能保存方法によれば、簡便な装置または方法により生鮮品を低温高湿度で結露のない清浄な環境に保存することができ、生鮮品を保存当初の品質で長期間保持することができる。また、該装置または方法で保存された生鮮品は、脂溶性のビタミンＥやβカロテンの含有量などの生鮮品としての機能性が増大する。   According to the function preservation device for fresh products and the function preservation method for fresh products according to the present invention, fresh products can be stored in a clean environment free of condensation at low temperature and high humidity by a simple device or method. It can be kept for a long time with the original quality. Moreover, the functionality as a fresh product, such as the content of fat-soluble vitamin E and β-carotene, increases in the fresh product stored by the apparatus or method.

以下、図面に基づき本発明の実施の形態を説明する。   Hereinafter, embodiments of the present invention will be described with reference to the drawings.

図１は、本発明の実施の形態に係る生鮮品機能保存装置１０の機能ブロック図であり、図２は生鮮品機能保存装置１０の内部構成を示す部分断面図である。生鮮品機能保存装置１０は、低温の維持される保冷庫１１と、保冷庫１１内に収容されて生鮮品を入れる不完全密閉の容器１２と、容器１２に無菌の清浄空気を送る清浄空気供給機１３と、微酸性機能水の浮遊微粒子を連続または間欠に発生させて、清浄空気供給機１３から送り出された清浄空気を高湿度の清浄空気にする微粒子発生器１４と、高湿度の清浄空気中から大粒径の浮遊微粒子および凝縮水を除去する凝縮水分離器１５と、凝縮水分離器１５によって大粒径の浮遊微粒子および凝縮水が除去された後の高湿度の清浄空気を容器１２に導入するための接続配管１６と、微粒子発生器１４に微酸性機能水を供給する微酸性機能水供給器１７とを備えて構成される。なお、生鮮品機能保存装置１０が貯蔵の対象とする生鮮品は、野菜、果実、茸類、花卉、種苗、海草、活魚介類、卵等の農林、園芸、水産、畜産関係の生鮮品、すなわち呼吸を行う生物体である。   FIG. 1 is a functional block diagram of a fresh product function storage device 10 according to an embodiment of the present invention, and FIG. 2 is a partial cross-sectional view showing the internal configuration of the fresh product function storage device 10. The fresh product function storage device 10 includes a cool box 11 that is maintained at a low temperature, an incompletely sealed container 12 that is housed in the cool box 11 and stores fresh products, and a clean air supply that sends sterile clean air to the container 12. , A fine particle generator 14 that generates fine particles of slightly acidic functional water continuously or intermittently to make clean air sent from the clean air supply device 13 into high-humidity clean air, and high-humidity clean air A condensate separator 15 that removes suspended particulates and condensed water having a large particle diameter from the inside, and a high-humidity clean air after the suspended particulate and condensed water having a large particle diameter are removed by the condensed water separator 15 in a container 12. And a slightly acidic functional water supplier 17 for supplying slightly acidic functional water to the fine particle generator 14. In addition, perishable products that the perishables functional preservation device 10 stores are fresh vegetables related to agriculture, forestry, horticulture, fisheries, livestock, such as vegetables, fruits, potatoes, flower buds, seedlings, seaweed, live seafood, eggs, In other words, it is a living organism that breathes.

保冷庫１１は、生鮮品の高品質保持のために必要な低温条件に庫内を維持する。保冷庫１１は、二枚の金属板１１ａの間にウレタン発泡樹脂を充填した断熱壁に囲まれた扉付きの収納箱１１ｂを備え、この収納箱１１ｂの天井面に吹出口を設け、その上に空気循環式の冷蔵ユニット１１ｃを設置したものである。保冷庫１１は、吹出口前方の風向ガイド、壁面に通風ダクト、床面にスノコを備えて空気を循環させ、マイコン式温度コントローラで冷凍機をＯＮ／ＯＦＦさせることにより、庫内を０〜１５℃±２．５℃、７５〜９５％ＲＨの温湿度に保つことができる。   The cool box 11 maintains the inside of the box at a low temperature condition necessary for maintaining high quality of fresh products. The cold storage 11 includes a storage box 11b with a door surrounded by a heat insulating wall filled with urethane foam resin between two metal plates 11a, and has a blowout opening on the ceiling surface of the storage box 11b. An air circulation type refrigeration unit 11c is installed. The cool box 11 is provided with a wind direction guide in front of the air outlet, a ventilation duct on the wall surface, a slat on the floor surface, and air is circulated. The temperature and humidity can be kept at +/− 2.5 ° C. and 75 to 95% RH.

なお、野菜保存用の高湿モード時には、冷蔵ユニットの冷却操作により除湿された水分を再蒸発させて高湿度を保つようになっている。 In the high humidity mode for preserving vegetables, the moisture dehumidified by the cooling operation of the refrigeration unit is re-evaporated to maintain high humidity.

また、この保冷庫１１は自動ディフロスト機能を備えており、定期的に冷凍機を停止させて冷却器の温度を高くして冷却器に付いた霜を除去している。このために１日に数回、±２．５℃程度の庫内温度の変動が生じる。 In addition, the cool box 11 has an automatic defrost function, and periodically stops the refrigerator to increase the temperature of the cooler to remove frost attached to the cooler. For this reason, the inside temperature fluctuates by about ± 2.5 ° C. several times a day.

容器１２は、密閉度は高いが完全密閉ではない不完全密閉の容器である。ここでは容器１２として、着脱可能な蓋を上面に備えた段積み可能な樹脂製のコンテナ容器を使用している。図２に示すように、保冷庫１１の中には容器１２を複数個収容することができる。容器１２には、タイプＡとタイプＢとがあり、タイプＡ（図２に示す例で保冷庫１１内の右１列）の容器１２の側面上部には、空気の導入口１２ａが、側面下部には排気口１２ｂがそれぞれ設けてある。排出口１２ｂは底面に設けられてもよい。タイプＡの容器１２は導入口１２ａおよび排出口１２ｂを通じてわずかに空気が出入りするのみで、他の部分は密閉されている。タイプＢ（図２に示す例では保冷庫１１内の左２列）の容器１２は、排出口１２ｂを特に備えておらず、蓋と本体とのわずかの隙間から排気されるようになっている。   The container 12 is an incompletely sealed container that is highly sealed but not completely sealed. Here, as the container 12, a stackable resin container container having a detachable lid on the upper surface is used. As shown in FIG. 2, a plurality of containers 12 can be accommodated in the cool box 11. There are two types of containers 12, type A and type B. An air inlet 12 a is provided at the upper part of the side surface of the container 12 of type A (the right row in the cool box 11 in the example shown in FIG. 2). Each has an exhaust port 12b. The discharge port 12b may be provided on the bottom surface. In the type A container 12, only a slight amount of air enters and exits through the inlet 12a and the outlet 12b, and the other parts are sealed. The container 12 of type B (the left two rows in the cool box 11 in the example shown in FIG. 2) is not particularly provided with the discharge port 12b, and is exhausted from a slight gap between the lid and the main body. .

タイプＡ，Ｂ共に容器１２は半透明の材料であるポリプロピレン樹脂で形成されており、外部から光が差し込んだときは容器１２の外から内部の状況や貯蔵物を観察できるようになっている。また、容器１２の外部から適宜、光を照射することにより、鮮度や機能性の維持または増進を図ることができる。さらに、タイプＡの容器１２では、底面と側面の少なくとも一方の内側に該面との間に隙間を設けて、通気口を有する内壁を配置してある。ここでは、容器の底部にスノコ１２ｃを敷くことで、上記の構造を底面内側に実現している。排出口１２ｂはスノコ１２ｃより下方の底面近傍に設けられており、スノコ１２ｃと底面との間に溜まった水が排出口１２ｂから排出されるようになっている。   In both types A and B, the container 12 is made of a polypropylene resin, which is a translucent material. When light enters from the outside, the inside situation and stored items can be observed from the outside of the container 12. In addition, it is possible to maintain or enhance freshness and functionality by appropriately irradiating light from the outside of the container 12. Further, in the type A container 12, a gap is provided between at least one of the bottom surface and the side surface, and an inner wall having a vent is disposed. Here, the above structure is realized on the inner side of the bottom by laying the snowboard 12c on the bottom of the container. The discharge port 12b is provided in the vicinity of the bottom surface below the snowboard 12c, and the water accumulated between the snowboard 12c and the bottom surface is discharged from the discharge port 12b.

タイプＢの容器１２では、底面と側面の少なくとも一方の内側に吸湿材を設け、該吸湿紙により生鮮品が直接は容器壁面に触れないようにし、また余剰の水分を吸収させている。なお、スノコ１２ｃなどによる通気構造と吸湿材とを併用してもよい。   In the type B container 12, a hygroscopic material is provided inside at least one of the bottom surface and the side surface, and the hygroscopic paper prevents fresh products from directly touching the container wall surface and absorbs excess water. In addition, you may use together the ventilation structure and hygroscopic material by the snowboard 12c.

容器１２に無菌の清浄な新鮮空気を送る清浄空気供給機１３は、濾過空気の清浄度が０．３μｍの微粒子において９９．９７％以上であるメンブレンＨＥＰＡフィルタ１３ａとダイアフラム式のエアーポンプ１３ｂとから構成される。   A clean air feeder 13 for sending aseptic clean fresh air to the container 12 includes a membrane HEPA filter 13a and a diaphragm type air pump 13b having a filtration air cleanliness of 99.97% or more in fine particles of 0.3 μm. Composed.

微粒子発生器１４は、貯蔵する生鮮品の清浄度および機能性の維持または増進に必要な微酸性機能水の微粒子を連続または間欠に発生させる機能を果たす装置であり、凝縮水分離器１５と兼用することができ、ここでは、バブリング（気泡破裂）式の微粒子発生器を使用している。バブリング式の微粒子発生器１４と兼用の凝縮水分離器１５は、水道水等の原水に希塩酸を添加して電解した水素イオン濃度がｐＨ５．６〜６．４、有効塩素濃度が１０〜３０ｐｐｍの微酸性機能水を入れた容器に空気を吹き込むことにより、気泡を発生させ、この気泡が壊れるときの水膜から微細水滴を発生する原理を使用したものである。浮遊微粒子の発生効率はそれほど高くないが、構造が簡単で安定している特長がある。   The fine particle generator 14 is a device that functions to continuously or intermittently generate fine acidic functional water particles necessary for maintaining or enhancing the cleanliness and functionality of fresh products to be stored, and is also used as the condensed water separator 15. Here, a fine particle generator of a bubbling (bubble burst) type is used. The condensate separator 15 also used as the bubbling particulate generator 14 has a hydrogen ion concentration of pH 5.6 to 6.4 and an effective chlorine concentration of 10 to 30 ppm by adding dilute hydrochloric acid to raw water such as tap water. It uses the principle of generating air bubbles by blowing air into a container containing slightly acidic functional water, and generating fine water droplets from a water film when the air bubbles break. The generation efficiency of airborne particles is not so high, but the structure is simple and stable.

微粒子発生器１４の浮遊微粒子の発生原理はバブリング式に限定されるものではなく、ベンチュリー（霧吹き）式、スプレー（加圧噴霧）式、超音波式、遠心噴霧式、衝撃式などでもよい。   The generation principle of the floating fine particles of the fine particle generator 14 is not limited to the bubbling type, and may be a venturi (mist spray) type, a spray (pressure spray) type, an ultrasonic type, a centrifugal spray type, an impact type, or the like.

微酸性機能水供給器１７は、補給用ポリタンク１７ａとチューブ式の水ポンプ１７ｂと供給配管１７ｃとから構成され、微酸性機能水を微粒子発生器１４に連続または間欠に注入する。チューブ式の水ポンプ１７ｂは０．５気圧程度の吸引力を備えており、補給用ポリタンク１７ａの設置位置はこの吸引能力を超えない範囲で自由に決めることができる。また、１台の水ポンプ１７ｂで複数の微粒子発生器１４に微酸性機能水を供給するように構成されてもよい。上記に限らず、水ポンプ１７ｂは設置箇所などに応じて必要な吸引能力を有するものを採用すればよい。   The slightly acidic functional water supply unit 17 includes a replenishing plastic tank 17a, a tube-type water pump 17b, and a supply pipe 17c, and injects the slightly acidic functional water into the fine particle generator 14 continuously or intermittently. The tube-type water pump 17b has a suction force of about 0.5 atm, and the installation position of the replenishing polytank 17a can be freely determined within a range not exceeding this suction capability. Alternatively, the slightly acidic functional water may be supplied to the plurality of particulate generators 14 with one water pump 17b. The water pump 17b is not limited to the above, and a water pump having a necessary suction capacity may be employed depending on the installation location.

なお、微酸性機能水を製造するユニットを装備し、水道水を原水として供給すれば、外部から微酸性機能水を供給しなくても現場で微酸性機能水を供給することが可能になる。微酸性機能水は光により分解するので補給用ポリタンク１７ａや供給配管１７ｃは遮光するか光を通しにくい材料にするとよい。   If a unit for producing slightly acidic functional water is provided and tap water is supplied as raw water, it is possible to supply the slightly acidic functional water on-site without supplying the slightly acidic functional water from the outside. Since the slightly acidic functional water is decomposed by light, the replenishing polytank 17a and the supply pipe 17c are preferably made of materials that are shielded from light or difficult to transmit light.

清浄空気供給機１３、微粒子発生器１４、微酸性機能水供給器１７は保冷庫１１ｂの断熱壁の外側に設置してあり、凝縮水分離器１５およびその下流の接続配管１６、容器１２は保冷庫１１ｂの内部に納められている。なお、微粒子発生器１４を凝縮水分離器と兼用した場合には、微粒子発生器１４の部分はＴ字型またはＹ字型のコネクタでも良く、また、微酸性機能水供給器を省略しても良い。   The clean air supply unit 13, the fine particle generator 14, and the slightly acidic functional water supply unit 17 are installed outside the heat insulating wall of the cool box 11b, and the condensate separator 15, the downstream connection pipe 16 and the container 12 are cooled. It is stored inside the storage 11b. When the particulate generator 14 is also used as a condensate separator, the particulate generator 14 may be a T-shaped or Y-shaped connector, or the slightly acidic functional water supply device may be omitted. good.

凝縮水分離器１５は、微粒子発生器１４で発生させた微酸性機能水の浮遊粒子を多量に含む高湿度の空気から大きな浮遊微粒子（概ね粒径が１μｍ以上の粒子）や庫内への導入配管で冷却されて凝縮した微細水滴を除去する機能を果たす。凝縮水分離器１５は、ステンレスメッシュのエレメントへの衝突や、急激な流線変更により大粒径微粒子を分離する原理を用いたものである。なお、サイクロンの原理を用いて浮遊微粒子を分級するものなどであってもよく、大粒径の浮遊微粒子や凝縮水を分離する原理は問わない。分離した水分はドレン溜めに貯留され、該ドレン溜めをオーバーフローした凝縮水は水封式トラップを介して外部に排出される。   The condensate separator 15 introduces large suspended fine particles (particles having a particle diameter of 1 μm or more) or a large amount of air from high-humidity air containing a large amount of fine acidic functional water suspended particles generated by the fine particle generator 14 into the chamber. It functions to remove fine water droplets that have been cooled and condensed by piping. The condensate separator 15 uses the principle of separating fine particles having a large particle size by collision with an element of a stainless steel mesh or by a rapid streamline change. In addition, the thing which classifies suspended particulates using the principle of a cyclone etc. may be used, and the principle which isolate | separates a suspended particulate with a large particle size and condensed water is not ask | required. The separated water is stored in a drain reservoir, and the condensed water overflowing the drain reservoir is discharged to the outside through a water seal trap.

接続配管１６は、高湿度の空気に含まれる大粒径の浮遊微粒子（概ね粒径が１μｍ以上の微粒子）や庫内への導入配管で冷却されて凝縮した微細水滴を凝縮水分離器１５で除去した後の高湿度空気を各容器１２に導入するための通路をなす。接続配管１６は、複数の容器１２に均等に空気を導入すると共に、接続配管１６の途中で水溜りができて空気の流通が滞ることがないようにする必要がある。このため、保冷庫１１の収納箱１１ｂの天井部に水勾配をつけて取り付けた内径１６ｍｍ程度の塩ビパイプに内径４ｍｍ程度の細いチューブを差し込み、各容器１２に向かって下がり勾配で接続してある。容器１２との接続には、配管用クランプを用いて抜けないように固定している。   The connecting pipe 16 uses a condensed water separator 15 to remove floating fine particles having a large particle size contained in high-humidity air (fine particles having a particle diameter of approximately 1 μm or more) and fine water droplets that have been cooled and condensed by the introduction pipe into the cabinet. A passage for introducing the high-humidity air after the removal into each container 12 is formed. It is necessary for the connection pipe 16 to introduce air evenly into the plurality of containers 12 and to prevent water from collecting in the middle of the connection pipe 16 so that air circulation is not delayed. For this reason, a thin tube with an inner diameter of about 4 mm is inserted into a polyvinyl chloride pipe with an inner diameter of about 16 mm attached to the ceiling of the storage box 11 b of the cold storage 11 with a water gradient, and is connected to each container 12 with a downward gradient. . A pipe clamp is used for connection with the container 12 so as not to come off.

なお、図２に示すように、接続配管１６（接続チューブ）が容器に入る直前に水抜き口としてのＴ字型またはＹ字型の継ぎ手１６ｂを接続して、水分（接続チューブ内に溜まった水や粒子径の大きな浮遊微粒子）が容器内に入らないようにしている。分離した水分は細い穴や細いチューブ、または水分浸透性のある栓から排出する。   In addition, as shown in FIG. 2, a T-shaped or Y-shaped joint 16b as a drainage port was connected immediately before the connecting pipe 16 (connecting tube) entered the container, and water was collected in the connecting tube. Water and suspended particles with large particle diameters) are prevented from entering the container. The separated water is discharged from a narrow hole, a thin tube, or a water-permeable stopper.

次に、生鮮品機能保存装置１０の動作および生鮮品の保存にかかわる作用を説明する。   Next, the operation of the fresh product function storage device 10 and the action related to the preservation of fresh products will be described.

野菜などの生鮮品は、ほぼ密閉された不完全密閉の容器１２内に収容され、この容器１２は保冷庫１１内にさらに収容される。保冷庫１１は、設定温度に対して±２．５℃程度の温度範囲に庫内温度を維持する。容器１２内には、清浄空気供給機１３、微粒子発生器１４、凝縮水分離器１５によって生成された高湿度の空気が接続配管１６を通じて、各容器１２の内容積に対する置換回数として０．１から１０回／ｈｒとなる供給流量で送り込まれる。容器１２内に導入される低温高湿度の空気は、無菌の清浄な新鮮空気であって、粒径が０．５μｍ以下の微酸性機能水の浮遊粒子を多量に含むと共に、凝縮水分離器１５や接続配管１６を通る際に大粒径の浮遊粒子や凝縮水は除去されている。   Fresh products such as vegetables are accommodated in a substantially hermetically sealed container 12, and this container 12 is further accommodated in a cool box 11. The cool box 11 maintains the internal temperature in a temperature range of about ± 2.5 ° C. with respect to the set temperature. In the container 12, high-humidity air generated by the clean air supply device 13, the particulate generator 14, and the condensed water separator 15 is exchanged from 0.1 to 0.1 for the internal volume of each container 12 through the connection pipe 16. It is fed at a supply flow rate of 10 times / hr. The low-temperature, high-humidity air introduced into the container 12 is aseptic clean fresh air that contains a large amount of suspended particles of slightly acidic functional water having a particle size of 0.5 μm or less and a condensed water separator 15. When passing through the connecting pipe 16, large particles and condensed water are removed.

このように保冷庫１１内に収容されたほぼ密閉された不完全密閉の容器１２内に生鮮品を入れると共に、この容器１２内へ無菌かつ低温高湿度の清浄空気を導入するようにしたので、容器１２内は、清浄かつ低温高湿度に安定に維持され、生鮮品を好適な環境で長期間保存することができる。具体的には、容器１２内は、貯蔵する生鮮品の種類に応じて設定された低温度において、温度の振れ幅が±１．０℃以内、相対湿度が９０％ＲＨ以上９８％ＲＨ以下の環境に維持される。なお、温湿度は、貯蔵する生鮮品の種類に応じて設定される。なお、容器１２内の湿度は、微粒子発生器１４での浮遊粒子の発生量や清浄空気供給機１３による容器１２への供給流量などによって調整される。   As described above, since fresh products are put into a substantially hermetically sealed imperfectly sealed container 12 housed in the cool box 11, and aseptic and low temperature and high humidity clean air is introduced into the container 12, The inside of the container 12 is kept clean and stable at a low temperature and high humidity, so that fresh products can be stored for a long time in a suitable environment. Specifically, in the container 12, the temperature fluctuation range is within ± 1.0 ° C. and the relative humidity is 90% RH or more and 98% RH or less at a low temperature set according to the type of fresh product to be stored. Maintained in the environment. The temperature and humidity are set according to the type of fresh product to be stored. The humidity in the container 12 is adjusted by the amount of suspended particles generated in the particle generator 14, the supply flow rate to the container 12 by the clean air supply machine 13, and the like.

生鮮品機能保存装置１０において容器１２は次のような作用を果たす。すなわち、保冷庫１１の中に容器１２を収容することにより、容器１２内の温湿度の振れ幅は、容器の外の庫内に比べて、小さく抑えられる。たとえば、この保冷庫１１では、自動ディフロスト機能により、１日に数回、±２．５℃程度の庫内温度の変動があるが、容器１２内の温度は約±１℃以内に抑えられる。また、保冷庫１１の扉を開いたときには庫内の温度は大きく変動するが、そのような場合でも容器１２内の温度の振れ幅は小さく抑えられる。   In the fresh product function storage device 10, the container 12 performs the following actions. That is, by accommodating the container 12 in the cool box 11, the temperature / humidity fluctuation width in the container 12 can be suppressed smaller than that in the outside of the container. For example, in this cool box 11, the automatic defrost function causes the temperature inside the container to fluctuate about ± 2.5 ° C. several times a day, but the temperature in the container 12 can be kept within about ± 1 ° C. . Further, when the door of the cold storage 11 is opened, the temperature in the storage varies greatly, but even in such a case, the fluctuation width of the temperature in the container 12 can be kept small.

このように扉の開閉などによって庫内の温度が変動した場合のほか庫外へ容器１２を取り出した場合にも、容器１２内の温度変化が少なく抑えられるので、生鮮品の表面への結露が防止される。また結露が防止されることにより、カビや細菌の繁殖も抑制され、清浄性の維持にも有効である。   As described above, when the temperature inside the container fluctuates due to opening and closing of the door, etc., and when the container 12 is taken out of the container, the temperature change in the container 12 can be suppressed to a small extent, so that dew condensation on the surface of the fresh product is prevented. Is prevented. Further, by preventing condensation, the growth of mold and bacteria is suppressed, and it is effective for maintaining cleanliness.

完全密閉の容器内に呼吸する生鮮品を入れると、時間経過とともに密封容器の内部が過飽和状態となり、細菌が発生しやすくなり、貯蔵品が腐敗しやすくなる。これに対し、生鮮品機能保存装置１０では、密閉度は高いが完全密閉ではない不完全密閉の容器１２内に、粒径の大きな微粒子を除去した０．５μｍ以下の浮遊微粒子を多量に含む飽和に近い高湿度の空気を導入しゆっくりと換気するようにしたので、生鮮品を入れた容器１２内が過飽和状態になることもなく、また密閉度がやや悪い場合でも微粒子の水分蒸発により内部が低湿度になることは無く、９７％程度の安定した低温高湿度が維持される。   When a fresh product that breathes is placed in a completely sealed container, the inside of the sealed container becomes supersaturated with the passage of time, bacteria are likely to be generated, and stored products are easily spoiled. On the other hand, in the perishables function storage device 10, a saturated containing a large amount of suspended fine particles of 0.5 μm or less from which fine particles having a large particle diameter are removed in an incompletely sealed container 12 having a high degree of sealing but not completely sealed. As the air was introduced into the air at a high humidity close to that of the container, the inside of the container 12 containing the fresh product was not oversaturated, and even when the sealing degree was slightly poor, the inside of the container 12 was removed by evaporation of fine particles. There is no low humidity, and a stable low temperature and high humidity of about 97% is maintained.

図３は、容器１２内の温湿度のＸＹ表示グラフ（気象学のクリモグラフと同様）を示す。このクリモ（温湿度のＸＹ表示）グラフは、横軸を相対湿度（％ＲＨ）、縦軸を温度(℃)にして、温度湿度の１２時間の変化をプロットしたものである。図中の「保冷庫＋加湿（間欠）」のグラフは、保冷庫内に超音波加湿器を設置して、２０分毎に２分間程度作動させたときの庫内の温湿度変化を示す。冷凍機のＯＮ／ＯＦＦに伴う周期的な温湿度の振れと、ディフロストに伴う温湿度の大きな振れが見られる。   FIG. 3 shows an XY display graph of temperature and humidity in the container 12 (similar to a meteorological crimograph). In this crimo (temperature / humidity XY display) graph, the horizontal axis represents relative humidity (% RH), and the vertical axis represents temperature (° C.). The graph of “cold box + humidification (intermittent)” in the figure shows the change in temperature and humidity in the box when an ultrasonic humidifier is installed in the cold box and operated for about 2 minutes every 20 minutes. Periodic temperature / humidity fluctuations accompanying ON / OFF of the refrigerator and large temperature / humidity fluctuations accompanying defrost are observed.

図中の「保冷庫＋密閉容器（通気）」のグラフは、本発明の不完全密閉容器内の温湿度を示すもので、温度の変化幅はやや大きいものの、壁面冷却式高機能貯蔵庫の温湿度制御性能に近い特性が得られていることが判る。   In the figure, the graph of “cold storage + sealed container (ventilation)” shows the temperature and humidity in the incompletely sealed container of the present invention, and although the temperature change range is somewhat large, the temperature of the wall-cooled high-functional storage is shown. It can be seen that the characteristics close to the humidity control performance are obtained.

さらに、微酸性機能水の微粒子により高湿度の空気を生成しているので、殺菌性と安全性とを両立させることができる。すなわち、生鮮品の低温高湿度での保存に伴う雑菌の増殖やカビの発生を抑えるために、これまでオゾンやヒノキチオール、アリルイソチオシアネート、二酸化塩素、二酸化硫黄などの殺菌・防カビ効果のある雰囲気に貯蔵することが試みられている。   Furthermore, since high-humidity air is generated by finely acidic functional water fine particles, both sterilization and safety can be achieved. In other words, in order to suppress the growth of molds and molds associated with the preservation of fresh products at low temperature and high humidity, an atmosphere that has been effective for bactericidal and fungicidal effects such as ozone, hinokitiol, allyl isothiocyanate, chlorine dioxide, and sulfur dioxide. Attempts to store in

しかしながら、生鮮品に与える影響が少ない５０ｐｐｂ程度の低濃度オゾンや低濃度ヒノキチオールなどでは殺菌効果や防カビ効果がそれほど期待できないし、濃度の分析や制御も難しい。また、殺菌効果の高い数％程度の高濃度オゾンは貯蔵物の表面を酸化漂白し、高濃度のヒノキチオールなどは貯蔵物に匂いが移る恐れがある。   However, a low-concentration ozone of about 50 ppb or a low-concentration hinokitiol, which has little effect on fresh products, cannot be expected to have a bactericidal and antifungal effect, and it is difficult to analyze and control the concentration. In addition, high concentration ozone of about several percent having a high bactericidal effect oxidatively bleaches the surface of the stored product, and high concentration hinokitiol and the like may transfer odor to the stored product.

一般に殺菌用として使われている有効塩素濃度が３０〜３００ｐｐｍの次亜塩素酸ソーダ水は強アルカリ性で、金属を腐食し、塩素臭が残る問題点がある。同じ機能水である酸性電解水も強力な殺菌効果を示すが、酸性が強いため、貯蔵物の変質や貯蔵庫内の金属腐食という根本的な問題点がある。   In general, sodium hypochlorite water having an effective chlorine concentration of 30 to 300 ppm, which is used for sterilization, is strongly alkaline and has a problem of corroding metals and leaving a chlorine odor. Acidic electrolyzed water, which is the same functional water, also exhibits a strong bactericidal effect, but has strong problems, such as alteration of stored items and metal corrosion in the storage.

これらに対し、機能水の一種である微酸性機能水（微酸性電解水：ピユアスター水）は、水道水等の原水に希塩酸を添加して電解した水素イオン濃度がｐＨ５．６〜６．４、有効塩素濃度が１０〜３０ｐｐｍの微酸性次亜塩素酸水であり、強力な殺菌効果を有する。さらに微酸性機能水は、食品添加物として認められており、微酸性であるため、貯蔵物への影響がほとんどなく、金属腐食も少なく、匂いが残らず、安全性が高く、耐性菌も生じない。   On the other hand, slightly acidic functional water (slightly acidic electrolyzed water: Piaster Star water), which is a kind of functional water, has a hydrogen ion concentration of 5.6 to 6.4 electrolyzed by adding dilute hydrochloric acid to raw water such as tap water. It is a slightly acidic hypochlorous acid water having an effective chlorine concentration of 10 to 30 ppm, and has a strong bactericidal effect. In addition, slightly acidic functional water is recognized as a food additive and is slightly acidic, so there is almost no impact on storage, there is little metal corrosion, no odor remains, high safety, and resistant bacteria are produced. Absent.

なお、容器１２に導入する低温高湿度の空気は微酸性機能水の粒子径が０．５μｍ以下の浮遊粒子を多量に含むものが好適であり、粒子径を考慮しない場合や浮遊微粒子が少ない高湿度空気を供給した場合との貯蔵品質の差は明瞭である。   The low-temperature and high-humidity air introduced into the container 12 preferably contains a large amount of suspended particles having a slightly acidic functional water particle size of 0.5 μm or less. The difference in storage quality from when humid air is supplied is clear.

すなわち、０．５μｍ以下の粒子径は長時間空気中に浮遊して殺菌の効果を長く発揮する。３μｍ以上の大粒子の水滴は慣性および衝突による付着作用が多くなり、比較的短時間で落下または貯蔵物の表面に付着する。０．２μｍ以下の微粒子では拡散による付着作が多くなる。また、菌類はウイルスを除外すると大きさが０．５μｍ以上であり、０．５μｍ以下の微粒子にすることにより生物学的な清浄度を保つことが出来る。   That is, a particle size of 0.5 μm or less floats in the air for a long time and exhibits a sterilizing effect for a long time. Water droplets of large particles of 3 μm or more have a large adhesion effect due to inertia and collision, and fall or adhere to the surface of stored items in a relatively short time. In the case of fine particles of 0.2 μm or less, adhesion due to diffusion increases. In addition, fungi have a size of 0.5 μm or more excluding viruses, and biological cleanliness can be maintained by making fine particles of 0.5 μm or less.

０．５μｍ以下の浮遊微粒子を多量に含む高湿度空気は、相対湿度の値が飽和に近くても、浮遊微粒子が物体表面に付着しにくいため、「じめじめ」した湿潤な（べたつく）感じはせず（サラッとしており）、空気イオン計で測定した値がマイナスを示す。   High-humidity air that contains a large amount of airborne particles of 0.5 μm or less does not adhere to the surface of the object even if the relative humidity is close to saturation. The value measured with an air ion meter is negative.

これに対して、０．５μｍ以下の浮遊微粒子を少ししか含まず、粒子径の大きな微粒子を含む高湿度空気は、浮遊微粒子が物体表面に付着しやすいため、「じめじめ」した湿潤な（べたつく）感じがして、空気イオン計で測定した値がプラスを示す。   On the other hand, high-humidity air that contains only a small amount of suspended particulates of 0.5 μm or less and large particulates tends to adhere to the surface of the object. I feel that the value measured with the air ion meter is positive.

すなわち、０．５μｍ以下の浮遊微粒子を多量に含む高湿度空気は、相対湿度の値が飽和に近くても生鮮品の表面に水滴や微粒子として付着することはほとんどないので、細菌やカビの繁殖を抑制することができる。また、負電荷に帯電しており、殺菌効果も期待できる。なお、電子放射式などで発生させた空気イオンは寿命が短いが、微細水滴による空気イオンは比較的寿命が長いという特徴もある。   In other words, high-humidity air that contains a large amount of suspended particulates of 0.5 μm or less rarely adheres to the surface of fresh products as water droplets or particulates even when the relative humidity value is close to saturation. Can be suppressed. Moreover, since it is negatively charged, a bactericidal effect can be expected. Air ions generated by the electron emission method have a short life, but air ions from fine water droplets have a relatively long life.

生鮮品機能保存装置１０では、生鮮品を収容する容器１２内へ、この酸化・還元力を有する微酸性機能水の微粒子を多量に含む（微酸性機能水の０．５μｍ以下の浮遊微粒子を多量に含む）清浄な新鮮空気を導入するので、雑菌の増殖やカビの発生を効果的に防ぐことができるだけでなく、貯蔵物表面の清浄性の向上および抗酸化活性物質の含有などの機能性を増進させることができる。   The fresh product function storage device 10 contains a large amount of fine acidic functional water particles having oxidation / reduction power in a container 12 for storing fresh products (a large amount of fine particulates of slightly acidic functional water of 0.5 μm or less). In addition to introducing clean fresh air, it can not only effectively prevent the growth of germs and mold, but also improves the cleanliness of the surface of the stored product and the inclusion of antioxidants. Can be improved.

図４は、生鮮品機能保存装置１０で保存することによる生鮮品の清浄性維持効果を示す実験結果のデータである。このグラフはダイコンの貯蔵実験のデータで横軸には貯蔵日数を、縦軸には重量減少（％）と生菌数（cfu/cm2）の測定結果をプロットしたものである。   FIG. 4 is data of experimental results showing the effect of maintaining the cleanliness of fresh products by storing them with the fresh product function storage device 10. This graph shows data from radish storage experiments, with the horizontal axis plotting the number of storage days and the vertical axis plotting the measurement results of weight loss (%) and viable cell count (cfu / cm2).

重量減少については、グラフ中の記号Ａの密閉容器に高湿度の正常な新鮮空気を通気した場合は、Ｃの密閉容器に貯蔵した場合とほぼ同程度の重量減少割合となり、Ｂの半密閉容器（引き出し式ケース）の場合より重量減少は少なかった。   Regarding weight reduction, when normal fresh air of high humidity is ventilated in the sealed container of symbol A in the graph, the weight reduction rate is almost the same as when stored in the closed container of C, and the semi-closed container of B The weight loss was less than in the case of the (drawer case).

一方、生菌数についてはＣの密閉容器およびＢの半密閉容器では貯蔵日数の経過とともに指数関数的に増えているが、Ａの密閉容器に通気した場合は生菌数の増加はわずかであり、清浄性が保たれた。   On the other hand, the number of viable bacteria increased exponentially with the passage of storage days in the C sealed container and B semi-sealed container, but the increase in the number of viable bacteria was slight when vented into the A sealed container. Cleanliness was maintained.

この時の通気流量は、約１Ｌ／ｍｉｎとしており、密閉容器の容積５４Lに対する換気回数で約１回/ｈｒ程度が、容器内の温度変化と湿度変化の同期が取れていた。換気回数が０．１回／ｈｒ〜１０回／ｈｒの範囲を外れると、温度変化と湿度変化の同期が取れなくなり、湿度低下や過飽和を生じる恐れがある。   The ventilation flow rate at this time was about 1 L / min, and the temperature change in the container and the humidity change were synchronized at about 1 time / hr in terms of the number of ventilations with respect to the volume 54 L of the sealed container. If the ventilation frequency is out of the range of 0.1 times / hr to 10 times / hr, the temperature change and the humidity change cannot be synchronized, and there is a possibility that the humidity is lowered or oversaturated.

さらに、微酸性機能水の微粒子を多量に含む（特に、微酸性機能水の０．５μｍ以下の浮遊微粒子を多量に含む）低温高湿度の空気中（生鮮品機能保存装置１０の容器１２内の環境）に野菜などの生鮮品を置くことにより、脂溶性のビタミンＥやβカロテンの含有量が増進されることも実験で確かめられた。これは微酸性機能水の粒子径の異なる浮遊微粒子が持つ酸化・還元機能によるものと推定される。脂溶性のビタミンＥおよびβカロテンの含有量の維持または増進は、生鮮食品として免疫疾患の予防に効果がある。   Furthermore, it contains a large amount of finely acidic functional water fine particles (particularly a large amount of fine particles of slightly acidic functional water of 0.5 μm or less) in low-temperature and high-humidity air (in the container 12 of the fresh product functional storage device 10). Experiments have also confirmed that placing fresh products such as vegetables in the environment increases the content of fat-soluble vitamin E and β-carotene. This is presumed to be due to the oxidation / reduction function of suspended fine particles with different particle sizes of slightly acidic functional water. Maintenance or enhancement of the content of fat-soluble vitamin E and β-carotene is effective for preventing immune diseases as a fresh food.

図５は、該効果の実験結果のデータを示している。同図のグラフは、市販のコマツナを開封状態のビニール袋に入れて、異なる条件で２週間貯蔵後、凍結乾燥させて、ビタミンＥの含有量を定量したもので、左側から、家庭用冷蔵庫（４℃）、橙色ＬＥＤ照射冷蔵庫（ＬＥＤ）、フリーザー（−２０℃）、ディープフリーザー（−８０℃）、本発明の機能保存庫で水道水噴霧の場合、および微酸性電解水噴霧の場合の値を示す。機能保存庫で貯蔵したものがビタミンＥが増加しており、ここではデータで示していないがβカロテンに付いても、同様の傾向が見られた。   FIG. 5 shows data of experimental results of the effect. The graph in the figure shows a commercially available komatsuna placed in an opened plastic bag, stored under different conditions for 2 weeks, freeze-dried, and quantified for vitamin E content. 4 ° C.), orange LED irradiation refrigerator (LED), freezer (−20 ° C.), deep freezer (−80 ° C.), value in the case of tap water spraying in the functional storage of the present invention, and slightly acidic electrolyzed water spray value Indicates. Vitamin E increased in the product stored in the functional storage, and although not shown in the data here, the same tendency was observed with β-carotene.

なお、生鮮品機能保存装置１０では、貯蔵物の種類や形態、殺菌、静菌、鮮度保持、エチレン分解などの目的に応じて、発生させる微酸性機能水の微粒子状の有効塩素濃度、粒子径、発生時間および周期などを切り替えることができるようになっている。   In addition, in the fresh product function preservation | save apparatus 10, according to the objectives, such as the kind and form of a store thing, bactericidal, bacteriostatic, freshness maintenance, ethylene decomposition | disassembly, the fine chlorine effective water density | concentration of a fine acidic functional water, particle diameter The generation time and cycle can be switched.

有効塩素濃度の切り替えは、補給用ポリタンク１７ａに入れる微酸性機能水の有効塩素濃度を変えることで行うことができる。また、粒子径は加えるエネルギーの大きさや発生方式の選択により切り替えることができ、発生時間や周期は微粒子発生器１４もしくは水ポンプ１７ｂを制御することで切り替える。   The effective chlorine concentration can be switched by changing the effective chlorine concentration of the slightly acidic functional water to be put in the replenishing plastic tank 17a. The particle diameter can be switched by selecting the magnitude of energy to be applied and the generation method, and the generation time and period are switched by controlling the fine particle generator 14 or the water pump 17b.

次に、生鮮品機能保存装置１０が維持する容器１２内の温湿度を含めた環境条件について説明する。   Next, environmental conditions including the temperature and humidity in the container 12 maintained by the fresh product function storage device 10 will be described.

＜湿度環境について＞
一般に、壁面冷却式の貯蔵庫の場合は、温度の変動が少なく９０％以上の相対湿度が保たれ、庫内の循環気流もほとんどないため、貯蔵物からの水分損失が少なく、比較的長期間、貯蔵物のみずみずしさや鮮度が保たれる。一方、冷却ユニット式の貯蔵庫の場合、冷却器での減湿作用により、庫内の相対湿度が６０〜９０％ＲＨ（平均７５％ＲＨ程度）の範囲で変化し、超音波加湿器で連続加湿しても７５〜９５％ＲＨ（平均８５％ＲＨ程度）にしかならない。このような貯蔵庫に野菜を貯蔵すると、吹き出し気流にあたる部分をはじめとして水分損失が大きくなり、短期間で萎れてしまう。なお、冷却器での減湿作用を少なくするため、循環風量を大きくすると、ファンの送風エネルギーが熱負荷となるだけでなく、庫内の気流が早くなるという問題が出てくる。 <Humidity environment>
In general, in the case of a wall-cooled storage, since the relative humidity of 90% or more is maintained and there is almost no circulating airflow in the storage, there is little water loss from the storage, The freshness and freshness of stored items are preserved. On the other hand, in the case of a cooling unit type storage, the relative humidity in the storage changes in the range of 60 to 90% RH (average of about 75% RH) due to the dehumidifying action of the cooler, and continuous humidification with an ultrasonic humidifier. Even so, it is only 75 to 95% RH (average of about 85% RH). If vegetables are stored in such a storehouse, the water loss will increase, starting with the portion that corresponds to the blowing airflow, and will wither in a short period of time. If the circulating air volume is increased in order to reduce the dehumidifying action in the cooler, there arises a problem that not only the air blowing energy of the fan becomes a heat load, but also the air flow in the cabinet is accelerated.

このように、簡易な貯蔵庫では、貯蔵庫内の平均相対湿度を９０％以上に保つことは技術的にはきわめて困難（クリティカルポイントが存在する）であるが、平均湿度が９０％ＲＨ未満の貯蔵庫では品質の低下が早いため、高品質貯蔵を行う場合には平均９０％ＲＨ以上の相対湿度が不可欠になる。   Thus, in a simple storehouse, it is technically very difficult to maintain the average relative humidity in the store at 90% or more (there is a critical point), but in a storehouse with an average humidity of less than 90% RH. Due to the rapid deterioration in quality, an average relative humidity of 90% RH or more is essential for high-quality storage.

さらに高品質貯蔵を行うためには９０％ＲＨ以上であっても結露しないことが必要である。また、野菜や果実などの貯蔵物の平衡湿度は９８％ＲＨ程度であり、これ以上の湿度の場合は、貯蔵物の表面で水分の吸収が行われ、貯蔵物の表面が膨潤する恐れがある。貯蔵物表面からの水分蒸散は空気湿度が高いほど少なくなるが、９８％ＲＨで収支はバランスすると考えられる。   Furthermore, in order to perform high quality storage, it is necessary that no condensation occurs even at 90% RH or higher. In addition, the equilibrium humidity of stored products such as vegetables and fruits is about 98% RH, and when the humidity is higher than this, moisture is absorbed on the surface of the stored material, and the surface of the stored material may swell. . Moisture transpiration from the surface of the stored product decreases as the air humidity increases, but the balance is considered to be balanced at 98% RH.

このことから、９８％を起点（０ポイント）に考えると９７％ＲＨは１ポイント、９６％ＲＨは２ポイント、９５％は３ポイント、９４％は４ポイント、９３％は５ポイント、９２％は６ポイントとなり、相対湿度の低下と共に急速に表面からの水分蒸散量が増えることになる。   From this, if 98% is considered as the starting point (0 points), 97% RH is 1 point, 96% RH is 2 points, 95% is 3 points, 94% is 4 points, 93% is 5 points, 92% is As the relative humidity decreases, the amount of water transpiration from the surface increases rapidly.

このため、９８％ＲＨを超えない範囲で出来るだけ９８％に近い相対湿度が望ましく９５％±３％（または９８％＋０／−６％ＲＨ）の範囲が高品質貯蔵に好ましい範囲といえる。   Therefore, a relative humidity as close as possible to 98% within a range not exceeding 98% RH is desirable, and a range of 95% ± 3% (or 98% + 0 / −6% RH) can be said to be a preferable range for high quality storage.

＜温度の振れ幅について＞
上記のような高湿度の環境で生鮮品を保存する場合、温度の振れ幅を±１．０℃以内、好ましくは±０．３℃以内にすることが貯蔵物表面への結露の発生を防止し、細菌の増殖やカビの発生を防止するために特に重要な技術となる。 <About temperature fluctuation>
When storing fresh products in a high humidity environment as described above, the temperature fluctuation range should be within ± 1.0 ° C, preferably within ± 0.3 ° C, to prevent the occurrence of condensation on the surface of stored items. However, this is a particularly important technique for preventing bacterial growth and mold generation.

すなわち、生鮮品の冷蔵が行われる温度帯の−２〜１８℃においては、絶対湿度が一定の場合、たとえば温度が０℃から±１℃変化した時には、相対湿度は１００〜８４％ＲＨの範囲で変動し、同様に温度が１５℃から±１℃変化した時には、相対湿度は１００〜８６％ＲＨの範囲で変動する。   That is, in the temperature range of −2 to 18 ° C. where fresh products are refrigerated, when the absolute humidity is constant, for example, when the temperature changes from 0 ° C. to ± 1 ° C., the relative humidity ranges from 100 to 84% RH. Similarly, when the temperature changes from 15 ° C. to ± 1 ° C., the relative humidity varies in the range of 100 to 86% RH.

このため、温度の振れ幅が±１℃以上ある場合には、貯蔵品の周囲の相対湿度の変化は１４〜１６％ＲＨ（±７〜８％ＲＨ）程度生じることになり、±１℃以上の温度幅では、貯蔵時の相対湿度の平均値が９２〜９３％ＲＨ以上のときは、貯蔵物表面で結露と乾燥（水分の授受）が繰り返され、品質が急速に低下しやすい。もちろん、相対湿度平均値が９２〜９３％より低い時には飽和に達せず結露はしないが、貯蔵物表面からの乾燥が激しくなり、みずみずしさや鮮度が低下する。したがって、温度の振れ幅を±１．０℃を超えないようにすることが、高湿度の環境下での生鮮品の保存に有効となる。   For this reason, when the temperature fluctuation range is ± 1 ° C. or more, a change in the relative humidity around the stored product occurs about 14 to 16% RH (± 7 to 8% RH), and ± 1 ° C. or more. When the average relative humidity during storage is 92 to 93% RH or more, condensation and drying (transfer of moisture) are repeated on the surface of the stored product, and the quality is likely to deteriorate rapidly. Of course, when the average relative humidity is lower than 92 to 93%, saturation is not reached and no condensation occurs, but drying from the surface of the stored material becomes intense, and freshness and freshness are reduced. Therefore, it is effective for preserving fresh products in a high humidity environment so that the temperature fluctuation does not exceed ± 1.0 ° C.

特に、貯蔵中の周囲空気の温度の振れ幅が±０．３℃のときは、絶対湿度が一定の場合、相対湿度の振れ幅は±１℃のときの０．３倍になるので±２．１〜２．４％ＲＨとなる。このような温度の振れ幅の場合、周囲空気の平均相対湿度がたとえ９７％ＲＨの高湿度であったとしても、理論上（計算上）でも決して貯蔵物表面が飽和になることはなく、貯蔵物表面での激しい水分授受は行われず、貯蔵物の高品質が保たれる。この意味で貯蔵物周囲の空気温度の振れ幅を±０．３℃以内にすることには、９７％程度の高湿度環境下での生鮮品の保存にきわめて有効に作用する。   In particular, when the temperature fluctuation of the ambient air during storage is ± 0.3 ° C, if the absolute humidity is constant, the amplitude of relative humidity is 0.3 times that of ± 1 ° C. .1 to 2.4% RH. In the case of such a temperature fluctuation, even if the average relative humidity of the ambient air is a high humidity of 97% RH, the storage surface will never be saturated theoretically (calculated). Vigorous moisture transfer is not performed on the surface of the object, and the high quality of the stored product is maintained. In this sense, keeping the air temperature fluctuation range around the stored product within ± 0.3 ° C. works extremely effectively for preservation of fresh products in a high humidity environment of about 97%.

以上のように、生鮮品機能保存装置１０では、生鮮品を凍結しない温度でしかも低温障害が発生しない温度で保存するので、生鮮品の呼吸や代謝が抑えられ、室温で保存した場合に比べて品質がより長く保持できる。また、生鮮品を保存する空気の相対湿度を９０％以上に、好ましくは９５％±３％以内に保持するので、湿度を考慮してない普通の冷蔵庫で保存する場合に比べて、生鮮品からの水分の蒸散が抑えられ、蒸散抵抗の小さな生鮮品でも保湿シートなしで長期間鮮度を保つことができる。   As described above, the fresh product function storage device 10 stores fresh products at a temperature at which the fresh products are not frozen and at a temperature at which low-temperature damage does not occur. Quality can be maintained longer. In addition, since the relative humidity of the air storing fresh products is kept at 90% or more, preferably within 95% ± 3%, compared with the case of storing in a normal refrigerator not considering humidity, The transpiration of water is suppressed, and even fresh products with low transpiration resistance can be kept fresh for a long time without a moisturizing sheet.

さらに、生鮮品を貯蔵する容器１２を保冷庫１１内に収容することにより、容器１２内の温湿度の振れ幅を小さくしたので、高湿度条件下で貯蔵物表面への結露の発生すなわち表面自由水の発生が防止でき、従来の装置に比べて雑菌の増殖やカビの発生を抑制できる効果が高い。   Furthermore, since the container 12 for storing fresh products is housed in the cool box 11, the temperature and humidity fluctuations in the container 12 are reduced, so that condensation occurs on the surface of the stored item under high humidity conditions, that is, the surface is free. The generation of water can be prevented, and the effect of suppressing the growth of germs and the generation of mold is higher than that of conventional devices.

また、微酸性機能水の微粒子の有効塩素濃度やその発生時間、発生周期などを切り替えることができるようにしたので、貯蔵対象の種類や形態に応じて殺菌、静菌、鮮度保持、エチレン分解などの機能を発揮させることができる。   In addition, the effective chlorine concentration of fine particles of slightly acidic functional water, its generation time, generation cycle, etc. can be switched, so sterilization, bacteriostasis, freshness maintenance, ethylene decomposition, etc. according to the type and form of the storage target The function of can be demonstrated.

また、清浄な新鮮空気を導入して容器１２内の換気が行われるので、貯蔵物から発生するエチレンなどの影響を受けず、過熟などの害を与えることもない。   Further, since the inside of the container 12 is ventilated by introducing clean fresh air, it is not affected by ethylene or the like generated from the stored product, and does not cause harm such as ripening.

微酸性機能水は、オゾンやヒノキチオールなどに比べて殺菌効果が高くしかも安全である。また、金属腐食も少ないので保存庫や密閉容器の材質選定が容易で、価格上昇も抑えることができる。さらに、殺菌効果のある微酸性機能水を使用すると共に、無菌の清浄空気を使用するので二重の微生物汚染リスクの回避ができ、「二重安全」の効果がある。   Slightly acidic functional water has a higher bactericidal effect and is safer than ozone and hinokitiol. In addition, since there is little metal corrosion, it is easy to select materials for storage and sealed containers, and price increases can be suppressed. Furthermore, since the slightly acidic functional water having a bactericidal effect is used and aseptic clean air is used, the risk of double microbial contamination can be avoided, and there is a “double safety” effect.

このほか、微酸性機能水供給器１７の補給用ポリタンク１７ａに貯留した微酸性機能水を水ポンプ１７ｂで微粒子発生器１４に連続または間欠に注入するので、補給用ポリタンク１７ａの取り付け位置の自由度が高まるとともに、複数の微粒子発生器１４に対しても必要な量の微酸性機能水を自動補給することができる。   In addition, since the slightly acidic functional water stored in the replenishing poly tank 17a of the slightly acidic functional water supply device 17 is continuously or intermittently injected into the fine particle generator 14 by the water pump 17b, the degree of freedom of the mounting position of the replenishing poly tank 17a. The required amount of slightly acidic functional water can be automatically supplied to the plurality of particulate generators 14 as well.

また、容器１２は一部または全部は透光性を有するので、容器１２に外側から光を適宜照射することにより、内部を観察できると共に、光の照射により、生鮮品の鮮度、清浄度および機能性を維持または増進することもできる。   Further, since the container 12 is partially or entirely translucent, the inside of the container 12 can be observed by appropriately irradiating light from the outside, and the freshness, cleanliness and function of the fresh product can be observed by irradiating light. It can also maintain or improve gender.

さらに、上部の導入口１２ａから低温高湿度の空気を導入し下部の排出口１２ｂから排出するタイプＡの容器１２では、低温高湿度の空気に含まれる浮遊粒子は容器１２内で衝突を繰り返して次第に粒径が大きくなり、容器１２の上部から下部へと落下し、スノコ１２ｃを介して底部で回収され排出口１２ｂから排出される。したがって、浮遊粒子を容器１２内に充満させつつ、水滴化した水分を効率的に容器１２外へ排出することができ、容器１２内をさらに良好な環境に維持することができる。   Furthermore, in the type A container 12 that introduces low-temperature and high-humidity air from the upper inlet 12 a and discharges from the lower outlet 12 b, suspended particles contained in the low-temperature and high-humidity air repeatedly collide in the container 12. Gradually, the particle size gradually increases, falls from the top to the bottom of the container 12, is collected at the bottom through the slats 12c, and discharged from the discharge port 12b. Therefore, the water droplets can be efficiently discharged out of the container 12 while the suspended particles are filled in the container 12, and the inside of the container 12 can be maintained in a better environment.

また、容器１２内にスノコ１２ｃや余分な水分を吸収するための吸湿紙、高分子吸湿材、オガクズ、シリカゲルまたはゼオライトなどの吸湿材を入れたことにより、容器１２内の底面、側面に付着した水分に生鮮品が触れることによる湿害を防ぐことができる。   Moreover, the hygroscopic paper 12c and the hygroscopic material for absorbing excess water, polymer hygroscopic material, sawdust, silica gel, zeolite or the like were put in the container 12 so as to adhere to the bottom and side surfaces of the container 12. Moisture damage caused by fresh products coming into contact with moisture can be prevented.

なお、抗酸化活性物質の保存は、人の健康維持のために効果があるだけでなく、花卉や種苗の生理活性の維持のためにも効果があると推定され、生鮮品機能保存装置１０による保存は花卉や種苗などにも機能増進効果が期待できる。   In addition, it is estimated that the preservation | save of an antioxidant active substance not only has an effect for the maintenance of human health, but is also effective for the maintenance of the physiological activity of a flower bud or a seedling. Preservation can be expected to enhance functions for flower buds and seedlings.

以上、本発明の実施の形態を図面によって説明してきたが、具体的な構成は実施の形態に示したものに限られるものではなく、本発明の要旨を逸脱しない範囲における変更や追加があっても本発明に含まれる。   The embodiment of the present invention has been described with reference to the drawings. However, the specific configuration is not limited to that shown in the embodiment, and there are changes and additions within the scope of the present invention. Are also included in the present invention.

たとえば、実施の形態では微粒子発生器１４にて微酸性機能水の微粒子を発生させたが、殺菌効果などが若干低下するものの、微酸性機能水に代えて通常の水道水などの水の微粒子を発生させても、ほぼ同様の効果を得ることができる。この際、殺菌処理された水を使用するか、水の浮遊粒子を含む高湿度の空気を殺菌灯などで殺菌するようにするとよい。   For example, in the embodiment, fine acid functional water fine particles are generated by the fine particle generator 14, but the sterilization effect and the like are slightly reduced, but water fine particles such as normal tap water are used instead of the slightly acidic functional water. Even if it is generated, substantially the same effect can be obtained. At this time, sterilized water may be used, or high-humidity air containing water suspended particles may be sterilized with a sterilization lamp or the like.

なお、容器１２を収容するための低温環境は実施の形態で示した保冷庫１１によって形成されるものに限らず、保冷庫１１の代わりに氷雪室や氷雪溜めなどを使用してもよい。これにより、０℃近辺の温度を安定して保つことができ、冷凍機の電力が不要になり、省エネルギー化を図ることができる。   In addition, the low temperature environment for accommodating the container 12 is not limited to that formed by the cool box 11 shown in the embodiment, and an ice / snow chamber or an ice / snow reservoir may be used instead of the cool box 11. As a result, the temperature near 0 ° C. can be stably maintained, the power of the refrigerator is not required, and energy saving can be achieved.

このほか、容器１２の代わりに、台の上に積み上げられたカゴに生鮮品などを収容し、この積み上げられたカゴを何らかのケースで覆うようにすれば、大量の貯蔵にも対応することができる。たとえば、台の上に積み上げたカゴをプラスティックシート製の半透明なケースで覆う。このプラスティックシート製のケースは積み上げられたカゴに被せるか、保冷庫内に吊り下げられており、前面部はチャックが設けられて開閉可能とされ、台の部分ではベルクロファスナーで固定するようになっている。ケースの材料としてはアルミラミネートフィルムや金属板を組み合わせたものにすることも可能である。   In addition, instead of the container 12, if a fresh product or the like is accommodated in a basket stacked on a table and the stacked basket is covered with a case, it can be used for a large amount of storage. . For example, a basket stacked on a table is covered with a translucent case made of plastic sheet. This plastic sheet case is covered with a stacked basket or suspended in a cool box, the front part is provided with a chuck and can be opened and closed, and the base part is fixed with Velcro fasteners ing. The case material may be a combination of an aluminum laminate film and a metal plate.

このケースを収容する保冷庫にはパネル組立式の保冷庫を使用することができる。この保冷庫の床面積は実施の形態で例示した保冷庫１１より大きいものとなるが、基本的な構造や機能はほぼ同じでよい。保冷庫の天井部は屋根型になっており、内面に結露した水分が貯蔵物に落下しないようになっている。接続配管の大きさは、空気抵抗を小さくするため図２に示したものに比べてやや大きく、たとえば、内径６ｍｍ程度にするとよい。また、ケースに接続するときは流量に応じて使用する配管の口径を大きくしてある。   A panel-assembled cool box can be used as the cool box that houses the case. The floor area of this cool box is larger than the cool box 11 illustrated in the embodiment, but the basic structure and function may be substantially the same. The ceiling of the cold storage has a roof shape so that moisture condensed on the inner surface does not fall into the stored items. The size of the connecting pipe is slightly larger than that shown in FIG. 2 in order to reduce the air resistance. For example, the connecting pipe may have an inner diameter of about 6 mm. Also, when connecting to the case, the diameter of the pipe used is increased according to the flow rate.

なお、微粒子発生器として、超音波式の微粒子発生器を使用してもよい。このタイプの微粒子発生器は、微酸性機能水を入れた容器の底面に超音波振動子を設置し、超音波振動のエネルギーにより微細水滴を発生する原理を使用したものである。超音波式の微粒子発生器は発生効率が高いので、間欠的に作動させて能力の調整と振動子の寿命の延長を図ることができる。   Note that an ultrasonic particle generator may be used as the particle generator. This type of fine particle generator uses the principle that an ultrasonic vibrator is installed on the bottom of a container containing slightly acidic functional water, and fine water droplets are generated by the energy of ultrasonic vibration. Since the ultrasonic particle generator has high generation efficiency, it can be operated intermittently to adjust the capacity and extend the life of the vibrator.

本発明は、新鮮空気の代わりにＣＯ２、Ｏ２などのガス濃度を調整した空気を送ることにより、従来から果物の貯蔵などで実施されているＣＡ貯蔵を行うことができ、容器ごとに個別に調整、取り出しができる利点がある。また、生鮮品をガス透過性を持ったフィルムを包装するＭＡ貯蔵と併用することにより、さらに高品質貯蔵の効果をあげることができる。 In the present invention, CA storage, which has been conventionally carried out in the storage of fruits, can be performed by sending air with adjusted gas concentrations such as CO 2 and O 2 instead of fresh air. There is an advantage that can be adjusted and taken out. Moreover, the effect of high quality storage can be further enhanced by using fresh products in combination with MA storage for packaging a gas permeable film.

本発明の実施の形態に係る生鮮品機能保存装置１０の機能構成を示すブロック図である。It is a block diagram which shows the function structure of the fresh product function storage apparatus 10 which concerns on embodiment of this invention. 本発明の実施の形態に係る生鮮品機能保存装置１０の内部構成を示す部分断面図である。It is a fragmentary sectional view which shows the internal structure of the perishables function preservation | save apparatus 10 which concerns on embodiment of this invention. 貯蔵方式と温湿度のクリモグラフである。A storage system and a temperature / humidity crimmograph. ダイコンにおける貯蔵方法と重量減少および生菌数の変化を示すグラフである。It is a graph which shows the storage method in radish, weight reduction, and change of viable count. コマツナにおける貯蔵前に対するビタミンＥ含有量の変化を示すグラフである。It is a graph which shows the change of vitamin E content with respect to the storage in a komatsuna.

符号の説明Explanation of symbols

１０…生鮮品機能保存装置
１１…保冷庫
１１ａ…金属板
１１ｂ…収納箱
１１ｃ…冷蔵ユニット
１２…容器
１２ａ…導入口
１２ｂ…排出口
１２ｃ…スノコ
１３…清浄空気供給機
１３ａ…メンブレンＨＥＰＡフィルタ
１３ｂ…エアーポンプ
１４…微粒子発生器
１５…凝縮水分離器
１６…接続配管
１６ｂ…Ｙ字継ぎ手
１７…微酸性機能水供給器
１７ａ…補給用ポリタンク
１７ｂ…水ポンプ
１７ｃ…供給配管 DESCRIPTION OF SYMBOLS 10 ... Fresh product function preservation | save apparatus 11 ... Cold storage 11a ... Metal plate 11b ... Storage box 11c ... Refrigeration unit 12 ... Container 12a ... Inlet 12b ... Discharge port 12c ... Snowboard 13 ... Clean air supply machine 13a ... Membrane HEPA filter 13b ... Air pump 14 ... Fine particle generator 15 ... Condensate separator 16 ... Connection pipe 16b ... Y-joint 17 ... Slightly acidic functional water supply 17a ... Replenishing poly tank 17b ... Water pump 17c ... Supply pipe

Claims (15)

保冷庫と、
前記保冷庫内に収容されて生鮮品を入れる不完全密閉の容器と、
前記容器に無菌の清浄空気を送る清浄空気供給機と、
水の浮遊微粒子を連続または間欠に発生させて、前記清浄空気供給機から送り出された清浄空気を高湿度の清浄空気にする微粒子発生器と、
前記高湿度の清浄空気中から大粒径の浮遊微粒子および凝縮水を除去する凝縮水分離器と、
前記凝縮水分離器によって大粒径の浮遊微粒子および凝縮水を除去した後の高湿度の清浄空気を前記容器に導入する接続配管と
を備えた
ことを特徴とする生鮮品の機能保存装置。 A refrigerator,
An incompletely sealed container that is housed in the cold storage and holds fresh products;
A clean air feeder for sending sterile clean air to the container;
A particulate generator that generates suspended particulates of water continuously or intermittently, and turns the clean air sent from the clean air supply device into high-humidity clean air;
A condensate separator for removing suspended particulates and condensed water having a large particle diameter from the high-humidity clean air;
A function preservation device for fresh products, comprising: a connecting pipe for introducing high-humidity clean air after removing suspended particulates and condensed water having a large particle diameter by the condensate separator into the container. 前記容器内の温度の振れ幅が±１．０℃以内、相対湿度が９０％ＲＨ以上９８％ＲＨ以下である
ことを特徴とする請求項１に記載の生鮮品の機能保存装置。 2. The function preservation device for fresh products according to claim 1, wherein the temperature fluctuation width in the container is within ± 1.0 ° C. and the relative humidity is 90% RH or more and 98% RH or less. 前記容器に導入する前記高湿度の清浄空気の供給流量が、前記容器の内容積に対する置換回数として０．１から１０回／ｈｒである
ことを特徴とする請求項１または２に記載の生鮮品の機能保存装置。 The fresh product according to claim 1 or 2, wherein the supply flow rate of the high-humidity clean air introduced into the container is 0.1 to 10 times / hr as the number of times of replacement with respect to the internal volume of the container. Function storage device. 微粒子発生器は、粒径が０．５μｍ以下の微粒子を多量に含む浮遊微粒子を発生させる
ことを特徴とする請求項１乃至３のいずれか１つに記載の生鮮品の機能保存装置。 The function preservation device for fresh food according to any one of claims 1 to 3, wherein the fine particle generator generates floating fine particles containing a large amount of fine particles having a particle size of 0.5 µm or less. 給水タンクに貯留されている水をポンプで前記微粒子発生器に送り込む
ことを特徴とする請求項１乃至４のいずれか１つに記載の生鮮品の機能保存装置。 The function preservation device for fresh food according to any one of claims 1 to 4, wherein water stored in a water supply tank is pumped into the particulate generator. 前記水は、微酸性機能水である
ことを特徴とする請求項１乃至５のいずれか１つに記載の生鮮品の機能保存装置。 The said water is slightly acidic functional water. The function preservation | save apparatus of the fresh goods as described in any one of Claim 1 thru | or 5 characterized by the above-mentioned. 微粒子発生器で発生させる微酸性機能水の有効塩素濃度を切り替える
こと特徴とする請求項６に記載の生鮮品の機能保存装置。 The function preservation | save apparatus of the fresh product of Claim 6 which switches the effective chlorine concentration of the slightly acidic functional water generated with a fine particle generator. 微粒子発生器で発生させる微粒子の粒子径または発生時間を切り替える
ことを特徴とする請求項１乃至７のいずれか１つに記載の生鮮品の機能保存装置。 The function preservation device for fresh products according to any one of claims 1 to 7, wherein the particle size or generation time of fine particles generated by the fine particle generator is switched. 前記容器は透光性を有する
ことを特徴とする請求項１乃至８のいずれか１つに記載の生鮮品の機能保存装置。 The said container has translucency. The function preservation | save apparatus of the fresh goods as described in any one of Claim 1 thru | or 8 characterized by the above-mentioned. 前記容器の底面と側面の少なくとも一方に吸湿材を設けた
ことを特徴とする請求項１乃至９のいずれか１つに記載の生鮮品の機能保存装置。 The function preservation device for fresh products according to any one of claims 1 to 9, wherein a hygroscopic material is provided on at least one of a bottom surface and a side surface of the container. 通気口を有する内壁を、前記容器の底面と側面の少なくとも一方の内側に該面との間に隙間を設けて配置した
ことを特徴とする請求項１乃至１０のいずれか１つに記載の生鮮品の機能保存装置。 The fresh food according to any one of claims 1 to 10, wherein an inner wall having a vent hole is disposed on at least one of a bottom surface and a side surface of the container with a gap between the inner wall and the inner surface. Product preservation device. 前記容器は、前記高湿度の清浄空気を上部から導入すると共に、下部または底部に排出口を有する
ことを特徴とする請求項１乃至１１のいずれか１つに記載の生鮮品の機能保存装置。 The said container has the discharge port in the lower part or the bottom part while introducing the said high humidity clean air from upper part. The function preservation | save apparatus of the fresh goods as described in any one of Claim 1 thru | or 11 characterized by the above-mentioned. 前記接続配管は前記容器に入る手前に水抜き口を有する
ことを特徴とする請求項１乃至１２のいずれか１つに記載の生鮮品の機能保存装置。 The function preservation device for fresh products according to any one of claims 1 to 12, wherein the connection pipe has a water drain port before entering the container. 生鮮品を入れた不完全密閉の容器を低温環境に置くと共に、
前記容器に、微細な水の浮遊微粒子を多量に含む高湿度かつ無菌の清浄空気を送り込む
ことを特徴とする生鮮品の機能保存方法。 Place the incompletely sealed container with fresh products in a low temperature environment,
A method for preserving the function of fresh products, characterized in that high humidity and aseptic clean air containing a large amount of fine suspended particles of water is fed into the container. 請求項１乃至１３のいずれか１つに記載の生鮮品の機能保存装置で保存された、もしくは請求項１４に記載の生鮮品の機能保存方法で保存された生鮮品。   The fresh product preserve | saved with the function preservation | save apparatus of the fresh product of any one of Claims 1 thru | or 13, or preserve | saved with the function preservation | save method of the fresh product of Claim 14.
JP2006319370A 2006-11-27 2006-11-27 Function storage device for fresh products Expired - Fee Related JP4648291B2 (en)

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US8556237B2 (en) 2008-09-25 2013-10-15 Panasonic Corporation Reduced water mist generating device and electric apparatus
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US8556237B2 (en) 2008-09-25 2013-10-15 Panasonic Corporation Reduced water mist generating device and electric apparatus
JP2011043266A (en) * 2009-08-19 2011-03-03 Mitsubishi Electric Corp Refrigerator
JP2013234812A (en) * 2012-05-10 2013-11-21 Corona Corp Freshness keeping device
WO2015000733A1 (en) * 2013-07-05 2015-01-08 BSH Bosch und Siemens Hausgeräte GmbH Methods for operating a domestic refrigeration appliance, wherein fluid is introduced into a storage zone, and domestic refrigeration appliance
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JP2019180633A (en) * 2018-04-05 2019-10-24 ホシザキ株式会社 Storage cabinet
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CN108497049A (en) * 2018-05-24 2018-09-07 潍坊广瑞纳智能冷链设备有限公司 A kind of preserving fruit and vegetable utilizing all-in-one machine and method
KR102555868B1 (en) * 2022-04-25 2023-07-17 농업회사법인 주식회사 가온푸드 Agricultural and Fishery Products Cold Storage
CN115281243A (en) * 2022-08-04 2022-11-04 广西汇鸣商贸有限公司 Fruit tunnel type precooling apparatus based on potential water

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