JP2009065958A - Thawing machine of thawing treatment water circulating jet stream - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a thawing machine intended for solving concerns of conventional long-time thawing and quality deterioration in thawing, performing effective short-time thawing and suppressing quality deterioration, for thawing a large-scaled frozen food material or a frozen material packaged in a layered block. <P>SOLUTION: This thawing machine of a thawing treatment water circulating jet stream includes circulation-jetting a thawing treatment water 2 and using the occurrence of cavitation, with a circulation pump impeller of high-speed rotation so as to realize short-time thawing in cold temperature water, in cooperation with jet steam. Furthermore, the thawing machine is installed with an ultraviolet germicidal lamp 20 in the water of circulation path. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

本発明は、国際的或は国内でも、冷凍加工商品増大流通時代の、食品から医学臨床生態組織に至る迄、あらゆる分野の冷凍加工物を、マイクロバブル散気の水中でバブル水中破壊時発生の超音波波動をも手伝って、冷温或は常温の解凍処理水の水中で、外郭部及び芯部を可能な限り速やかに解凍するものであるが、従来の、前日からの自然解凍では解凍不能とされていた、小魚、烏賊、海老、その他の積層ブロック冷凍食品の解凍も可能とし、２℃前後の冷温水中で分単位で、瞬間的とも言える１５分前後で、水中散気破裂超音波水流噴射解凍で、加工凍結完了時点の鮮度をそのまま再現可能な解凍処理をする技術機構の分野である。  The present invention can be applied to the production of frozen processed products in all fields, from food to medical clinical ecosystems, in the era of increased distribution of frozen processed products, both internationally and domestically. While helping the ultrasonic wave, the outer part and the core part are thawed as quickly as possible in cold or room temperature thawing water, but it cannot be thawed by conventional natural thawing from the previous day. It is possible to thaw frozen foods such as small fish, bandits, shrimp, and other laminated block foods, and it is possible to thaw in underwater diffuse burst ultrasonic water in about 15 minutes that can be said to be instantaneous in cold and warm water around 2 ° C. This is a field of technical mechanism that performs thawing processing that can reproduce the freshness of processing freezing as it is by spray thawing.

現在の冷凍加工技術は、熱媒体が液体又は気体で、単に周囲環境を低温化して凍結すれば商品化が可能な業界であり、新鮮素材を−１９６℃の液化窒素ガス超低温瞬間冷凍加工技術もあれば、劣悪冷凍加工技術商品、一例では、赤道直下で水揚げされた新鮮漁獲物を、４０℃前後の気温の中で何時間もさらして陸揚した鮮度劣化素材を、陸揚後再度選別整理に時間を費やして函詰め梱包、その後にやっと、これも気中長時間自然冷凍で低温倉庫に積み上げ、倉庫内雰囲気温度で時間をかけた鮮度劣化冷凍加工魚も、冷凍加工後の商品鮮度差の目視判別は、流通業者プロでも不可能に近く、冷凍商品の凍結冷凍のままで消費者が食するものはアイスキャンディ−しかなく、必然的絶対的な解凍処理が宿命であるにもかかわらず、本来の冷凍加工時点の鮮度再現解凍技術を放置して、従来の冷凍加工技術社は、解凍消費が条件にもかかわらず、単に取扱に便利な冷凍形態に終始したものが、前述の積層ブロック冷凍加工品で、国際的に、流通過程の全企業が、ブロック冷凍の解凍で煮え湯を飲まされているのが現状であり、わが国大手食品加工企業においても、否、全世界の加工企業が鮮度を無視して、食品加工ラインのディスタ−ブ回避の為に温水解凍に、走っている現状は、通常の冷凍品の解凍でも気中長時間自然解凍技術しか無い現状の盲点である。  The current refrigeration technology is an industry in which the heat medium is liquid or gas and can be commercialized by simply freezing the surrounding environment at a low temperature. If there is a poor frozen processing technology product, for example, freshly fished fish caught just under the equator and exposed to land at a temperature around 40 ° C for hours, freshly degraded materials are sorted again after landing. Packed in a long time, then finally, this is also naturally frozen in the cold warehouse for a long time, and the freshness deteriorated frozen processed fish over time at the ambient temperature in the warehouse is also the difference in freshness of goods after freezing processing Visual discrimination is almost impossible even for professional distributors, and the only thing that consumers eat with frozen products frozen is frozen ice cream, even though the absolute thawing process is inevitably fate , Original frozen processing The conventional refrigeration processing technology company left the point freshness reproduction thawing technology, and the above-mentioned laminated block refrigeration processed product was simply the refrigeration form convenient for handling regardless of the thawing consumption, Internationally, all the companies in the distribution process are drinking boiled hot water by thawing block freezing, and even in Japan's major food processing companies, processing companies all over the world ignore the freshness, The current situation of running hot water thawing to avoid disturbing food processing lines is a blind spot that currently only has natural thawing technology for a long time in the air even when thawing ordinary frozen products.

この解凍技術発展阻害の要因は、従来からの長い年月の間、レトルトパック調理済み商品の解凍は鮮度再現とは異なる為に、一端調理済みの食品の電子レンジによる瞬時高温発熱調理で食する事は周知の事実であるが、冷凍加工生鮮魚や食肉の部類では、自然解凍では前日からという長時間を要する事から、鮮度無視の、水道水の流水による温度差解凍は常識で、烏賊、蛸、魚類、肉類等々で当然のように行われており、冷凍機器メ−カ−のパンフレットにも公然と水流解凍状態写真まであり、又、気中解凍では、−２０℃から−６０℃の冷凍保管低温庫から、５℃前後の冷温庫又は冷蔵庫に移管して、１２時間から２４時間前後の解凍時間をかけ、マグロ等の大型魚では、時には日単位の長時間をかけた気中温度差解凍もが常識的の解凍技術業界で、この冷凍加工も解凍処理藻共に、長時間経過に基づく低温気中相対湿度による表面水分蒸散で組織破壊による生体水ドリップもが常識であり、いかにドリップを減少させるかの一点集中解凍技術が、現状解凍の技術レベルであり、冷凍加工物移管の氷温庫や冷蔵庫内空気に、高圧電極によるプラズマ電荷放散や、気中超音波放散でも、急速解凍と称する物は、鮮度においては電子レンジ投入解凍と大差は無い。  The factor behind this development of thawing technology is that for a long period of time, thawing of retort-packed cooked food is different from freshness reproduction, so it is eaten by instant high-temperature exothermic cooking with a microwave oven for cooked food. Although it is a well-known fact, in the case of frozen processed fresh fish and meat, natural thawing takes a long time from the previous day, so it is common sense that temperature difference thawing by running tap water, which ignores freshness, is common sense. , Fish, meat, etc., as it is natural, the freezer manufacturer's pamphlet also has a picture of the water thawing state, and in the air thawing, it is frozen at -20 ° C to -60 ° C Transfer from a low-temperature storage to a cold storage or refrigerator at around 5 ° C or a refrigeration time of 12 to 24 hours. For large fish such as tuna, the temperature difference in air over a long period of time Defrosting is a common thawing technique In the industry, both frozen processing and thawing treatment algae are common sense that biological water drip due to tissue destruction due to surface moisture transpiration due to low temperature relative humidity in the air over a long period of time, and one-point concentrated thawing technology on how to reduce drip However, it is the technical level of thawing at present, and what is referred to as rapid thawing, even if the plasma charge is dissipated by the high voltage electrode or the ultrasonic wave is dissipated in the air inside the refrigerator and the refrigerator air, the microwave oven in terms of freshness There is no big difference from thawing.

過去現在共に、真の新鮮食材冷凍商品業界であれば、自己冷凍商品の末端での鮮度再現技術提示での消費が本来の企業の社会的責務だが、解凍とは、冷蔵保管で自然解凍と言う身にしみついた旧来からの先入観的感覚で、購入者である末端消費企業でも、古からの長時間解凍の先入観に翻弄され、鮮度維持解凍における長時間所要解凍が諸悪の根源である事すら想像もしていない現状で、冷凍加工商品と言う名称が、鮮度劣化の代名詞的感覚を蔓延させたのも、この業界の劣悪技術的背景である。  In both the past and the present, if it is a true fresh food frozen product industry, consumption by presenting freshness reproduction technology at the end of self-frozen products is an original corporate social responsibility, but thawing is natural thawing in refrigerated storage Even the end-consumer, the purchaser, is an old-fashioned preconceived sensation, and even the long-time defrosting preconception of long-term thawing is imagined to be the root of various evils. In the current situation, the name of frozen processed goods has spread the synonymous sense of freshness deterioration, which is also a bad technical background of this industry.

現状の解凍技術における解凍所要時間の長さは、解凍時間がいかに鮮度劣化に影響するかは承知しながらも、品質劣化以上に、それに基づく多大な有形無形の損失を躍起している事は承知している筈であるが、従来技術は全くと言っても良い位に進展していない。  The length of thawing time in the current thawing technology knows how the thawing time affects the freshness degradation, but knows that it has caused a lot of tangible and intangible losses based on it, more than quality degradation However, the conventional technology has not progressed to any degree.

如何なる劣悪冷凍加工プロセスでも冷凍加工完了後では、そのプロセス及び冷凍完了後の保管温度や保管期間は当事者以外は関知不能で、冷凍食品流通業界及び購入消費者においてですら知ろうとせず、冷凍時の鮮度自体も、長時間鮮度劣化解凍処理では、解凍後でも真実鮮度は判明せず、解凍後の粗悪鮮度を冷凍加工業者に注進すれば、必ず帰る言葉は解凍時の鮮度劣化と言う返事、その上に、長時間自然解凍の為に販売前日からの必要予定量解凍の必要性で、解凍後判明品質に至っては劣悪でも交換不能で店舗の信用失墜と、その上に必要想定量の事前解凍で、販売残量処分での採算的ロス、又は廃棄処分のロスは、現状でも、世界的解凍技術の未熟さが要因で、やむを得ない無意識的な有形無形の大きな損失が継続している。  After the completion of the freezing process for any inferior freezing process, the storage temperature and storage period after the completion of the freezing process are not known by anyone other than the parties, and even the frozen food distribution industry and the purchasing consumer will not know it. As for the freshness itself, the long-term freshness degradation and thawing process does not reveal the true freshness even after thawing, and if you focus on the raw freshness after thawing to the freezer processor, the answer to be sure is the freshness degradation at the time of thawing, In addition, due to the necessity of thawing the required amount from the day before sale for long time natural thawing, the quality of the clarified after thawing is inferior even if it is inferior and exchange is not possible, and in addition the necessary amount in advance In the current thawing, the profit loss in the disposal of the remaining amount of sales or the loss in the disposal continues due to the immaturity of the global thawing technology, and unavoidably large tangible and intangible losses continue.

冷凍加工物の従来解凍技術に関する課題は、真っ先に言える事は、諸悪の根源とも言えるものは、長時間温度差自然解凍が大きな課題であり、通常の冷凍加工物ですら前日からの気中長時間自然解凍で、ましてや、国産及び輸入の冷凍魚の多くは、流通梱包の関係のみを注視して、積層ブトック冷凍加工で大半がロット流通しており、この積層ブロック冷凍品に関しては、前日からの自然温度差解凍も効果なく積層ブロックの周囲５０ｍｍ前後の僅かな厚みのみ解凍され、幅４５０ｍｍ，長さ５００ｍｍ，厚み３００ｍｍ前後の積層ブロックの殆どが解凍不能で、大手といえども、鮮度劣化は承知の上で、特に解凍後すぐに調理加工する食品加工企業では温水解凍に励んでいる現状、これらの課題を、鮮度劣化させずに解消すれば、解凍処理工程の全ての課題は解消すると言っても過言ではない。  The first problem with the conventional thawing technology for frozen processed products is that natural thawing of long-term temperature differences is a major issue, and even the usual frozen processed products have a long-term Naturally thawing, and in addition, most domestic and imported frozen fish pay attention only to the distribution packaging, and most of them are distributed in lots in laminated buttocks freezing processing. Natural temperature difference thawing is not effective and only a small thickness of around 50mm around the laminated block is thawed, and most of the laminated blocks with a width of 450mm, a length of 500mm, and a thickness of around 300mm cannot be thawed. In particular, food processing companies that cook and process immediately after thawing are working hard on thawing hot water, and if these issues are resolved without degrading freshness, thawing processing All of the challenges of the degree is not an exaggeration to say that to solve.

従来解凍技術の遮断性空気を媒体として利用する気中自然解凍は、非常に効率が悪い中での温度差自然解凍であり、気中にマグネトロン発熱周波帯を放散する商品もあるがこれらは論外として、種々波動を放散しても、空気波動伝達力も弱く、解凍時間には顕著に現れずに、１２時間から２４時間、物によっては日単位での長時間自然解凍となり、この長時間自然解凍が諸悪の根源となっているので、分単位解凍処理が望まれる。  In-air natural thawing that uses the blocking air of conventional thawing technology as a medium is a natural temperature difference thawing in a very low efficiency, and there are products that dissipate the magnetron exothermic frequency band in the air, but these are out of the question As a result, even if various waves are dissipated, the air wave transmission force is also weak and does not appear significantly in the thawing time. Is the root of all evils, so minute-by-minute thawing is desired.

気中解凍は、外郭から芯に向かって温度伝播率が低い媒体空気温度と被解凍物の温度差で、除除に自然解凍する為に長時間解凍になっている為に、熱伝播媒体の空気温度が高ければ解凍時間を或る程度短縮できても鮮度劣化が起こり、逆に冷温付近環境の媒体空気での解凍は温度差巾が小さく、より以上の長時間解凍と同時に、低温になればなる程に、相対湿度低下の関係で表面水分蒸散品質劣化が起こり、生体水ドリップ現象が起こり、長時間解凍は鮮度劣化と品質低下の最大要因となっている。  In-air thawing is a temperature difference between the medium air temperature and the material to be thawed, which has a low temperature propagation rate from the outer shell to the core. If the air temperature is high, freshness degradation will occur even if the thawing time can be shortened to some extent, and conversely, thawing with medium air in the vicinity of cold temperature has a small temperature difference width, so that it can be lowered at the same time as thawing for a longer time. In fact, surface moisture transpiration quality deterioration occurs due to the relative humidity reduction, biological water drip phenomenon occurs, and long-time thawing is the greatest cause of freshness deterioration and quality reduction.

長時間気中放置同様の空気媒体温度差解凍では、解凍温度に関係なく、特に４℃前後の冷蔵温度では、絶対的とも言える付着雑菌及び時には病原菌の増殖もあり、魚肉類の殆どが裸同様で冷凍されているが、菌類増殖抑止を含めても真空包装冷凍がベタ−であるが、その両者、詰り裸都真空包装の冷凍姿の解凍処理も、解凍時間差無く同じ時間を可能として、特に長時間気中自然解凍では、刺し身や寿司ネタの等の生食商品では危険発生度が高く、裸姿の被解凍物は解凍中での洗浄滅菌処理が望ましい。  In the air medium temperature difference thawing as in the air for a long time, regardless of the thawing temperature, especially at a refrigeration temperature of around 4 ° C, there are also adhesion germs that can be said to be absolute and sometimes the growth of pathogenic bacteria. Although it is frozen in vacuum packaging freezing even if fungal growth suppression is included, both of them, the thawing treatment of the frozen figure of the stuffed naked vacuum package can be the same time without any thawing time difference, especially In natural thawing for a long time, the risk of occurrence of raw food products such as sashimi and sushi is high, and it is desirable to wash and sterilize a naked product to be thawed.

流通企業及び末端解凍販売企業では、解凍済み商品の１日の販売出荷必要量を、事前予定数量を想定して、長時間所要解凍の為に、前もって解凍せざるを得ないが、予定と現実の差で、事前解凍ストックの過剰残量の処分費用、及び不足の場合の味無関係での緊急解凍も水道水の放水解凍を行わざるを得ず、現状日常茶飯事の有形無形の企業損失回避の為にも、長時間解凍の回避を、出来れば分単位解凍が望まれている。  In distribution companies and end-decompressing sales companies, it is necessary to thaw in advance the required daily sales and shipment of thawed products in advance for long-time defrosting, assuming the planned amount in advance. Because of this difference, the disposal cost of the excess amount of the pre-thawing stock, and the emergency thawing regardless of the taste in the case of the shortage must be drained and thawed. For this reason, it is desired to avoid thawing for a long time, and if possible, thawing in minutes.

現状の食品業界で、新規冷凍食品の開発を行って、グロ−バルな販売促進を企画しても、新鮮冷凍食材を、温度伝播率が低い媒体空気で解凍処理に長時間を費やし、その間の鮮度劣化も重なっている為に、解凍後の流通可能日数が短縮され、残品処分ロスや鮮度を考慮すれば、取扱不能と言う冷凍和菓子の北米販売店の実話も有り、長時間温度差自然解凍が、冷凍食材新規商品開発の足かせにもなっている、  Even if we develop new frozen foods and plan global sales promotion in the current food industry, we spend a long time for thawing processing of fresh frozen foods with medium air with low temperature transmission rate. Since the deterioration of freshness is also overlapped, the number of days that can be distributed after thawing is shortened, and there is a true story of a frozen Japanese confectionery store in North America that it is impossible to handle, considering the disposal loss and freshness of the leftovers, natural temperature difference for a long time Thawing has also become a drag on the development of new frozen food products.

問題を解決するための手段Means to solve the problem

本発明は、従来の熱遮断性の空気媒体解凍を、全ての物質に対し導伝性ある水媒体による水中解凍とする。  In the present invention, the conventional heat-blocking air medium thawing is the thawing in water using an aqueous medium conductive to all substances.

鮮度保持解凍に必要な周囲環境温度条件としての解凍処理水の温度は、容易に低温化が可能な温度で、鮮度維持にも有効な、冷温２℃前後で解凍し、必要あればエチルアルコ−ル添加によって氷点を下げれば、−５℃の解凍処理水の中で解凍も可能であるが、その場合には、処理水冷却装置にで、被解凍物が持つ氷結点である０℃から５℃前後を維持して解凍する事も可能で、同時に不凍水温度を下げれば、冷凍化工機にも使えるメリットが生まれる。  The temperature of the thawing treated water as the ambient environment temperature condition necessary for freshness preservation and thawing is a temperature at which the temperature can be easily lowered and is also effective for maintaining the freshness. If the freezing point is lowered by addition, thawing can be performed in -5 ° C thawing treated water. It is possible to thaw while maintaining the front and back, and if you lower the antifreeze water temperature at the same time, there will be a merit that can be used for refrigeration machines.

解凍処理水を、２℃前後に保つ為に、又、衛生管理上で付着菌類滅菌の一助にもなることから、エチルアルコ−ルを解凍処理水量に対して一定割合で添加する事もある。  In order to keep the thawing treated water at around 2 ° C. and also to help sterilize the attached fungi for hygiene management, ethyl alcohol may be added at a constant ratio to the amount of the thawing treated water.

被解凍物を、組織の変成が起こらない解氷可能な低温の水中キャビテ−ション水流を、導伝率が良い解凍処理水の水中で、しかも必要の応じた常温から冷温、或はそれぞれの被解凍物がもっている融点で、つまり２℃の冷温から−５℃前後の水中波動で、直接被解凍物の芯部迄、解氷に必要な組成瑕疵は回避する事なく、従来の解凍所要時間から比較すれば瞬間的共言える分単位で解凍処理が可能である。  A thawed material is a low-temperature cavitation water stream that can be defrosted without causing tissue transformation. The melting time that the thawed product has, that is, the time required for conventional thawing without avoiding the composition flaws necessary for defrosting directly from the cold temperature of 2 ° C to underwater waves of around -5 ° C to the core of the material to be thawed. Therefore, the defrosting process can be performed in minute units that can be said to be instantaneous.

これに加えて更に重要な事は、解凍処理水が停滞している時と、流動しているときの解凍処理時間は大きく差があり、特に、流通業界のネックポイントである積層ブロック冷凍加工の被解凍物においては、解凍処理水の流動が絶対的必須要件ともなり、同時に、この解凍処理水の循環を各種ポンプのポンプ吸引吐出インペラ−で、ポンプ吐出キャビテ−ションを起こし、処理水噴射水流で、世界的に解凍処理困難と言われている積層ブロック冷凍食材に向けて直接噴射で水流衝突することが望ましいことも実験結果から判明し、この意味から、処理水循環噴射管を、解凍処理槽内壁に固着配管によって水流吹きつけを行う事で、前日からの温度差自然長時間解凍でも解凍不能が１５分前後で解凍可能となった。  In addition to this, the more important thing is that there is a big difference in the thawing time when the thawing water is stagnant and when it is flowing. In the product to be thawed, the flow of the thawed treated water is an absolutely essential requirement. At the same time, the circulation of the thawed treated water is caused by pump suction cavitation by pump suction / discharge impellers of various pumps, and the treated water jet water flow From the experimental results, it was also found from the experimental results that it is desirable to collide with water by direct injection toward the frozen frozen foods that are said to be difficult to thaw worldwide. By blowing water on the inner wall with a fixed pipe, it became possible to thaw in about 15 minutes, even though the temperature difference from the previous day was not thawed naturally.

被解凍物が、静止状態の場合には、処理水循環噴射水流（１５）が被解凍物（４）の特定個所のみ当たって、全般への噴射水流が当たらないで、解凍遅延する危険性がある場合には、解凍処理槽内壁から一定間隙をとって金網壁を設置、又は解凍処理水中で回転稼働可能な水中回転金網籠を設置をして、解凍処理槽内の被解凍物を噴射管（１２）から一定距離を保たせて、万弁なく当てる事もある。  When the material to be thawed is stationary, the treated water circulation jet water flow (15) hits only a specific part of the material to be thawed (4), and there is a risk of thawing delay without hitting the jet water flow to the whole. In some cases, a metal mesh wall is installed with a certain gap from the inner wall of the thawing treatment tank, or an underwater rotating wire mesh cage that can be rotated in the thawing treatment water is installed, and the object to be thawed in the thawing treatment tank is injected into the injection pipe ( From 12), it is possible to keep a certain distance and hit it all.

業務用の連続解凍処理機の場合には、解凍処理水内を潜水移動解凍するＳＵＳコンゲア−チェ−ンで水中走行解凍をするが、浮上性の被解凍物の場合、及びＳＵＳコンベア−チェ−ンからの脱落防止で、側壁付き落し蓋で押さえ、コンベア−からの落下を防止する。  In the case of a continuous thawing machine for business use, the SUS conger chain that defrosts and moves through the thawing water is used for underwater running thawing, but in the case of a floating thawing object, the SUS conveyor chain To prevent falling off the conveyor, hold it with a drop lid with side walls to prevent it from falling off the conveyor.

被解凍物の付着滅菌は、解凍処理水にエチルアルコ−ルが添加されていても、−５℃前後に氷点を落すエチルアルコ−ル添加量は１０％前後であるかぎり完全な滅菌力は無いが必要ある場合には、水中紫外線殺菌灯を設置すれば良いが、小型機では解凍処理水は適当な回数毎に交換すれば清潔な解凍処理水となる。  Adhesive sterilization of the material to be thawed is necessary even if ethyl alcohol is added to the thawing water, as long as the amount of ethyl alcohol added that drops the freezing point to around -5 ° C is around 10%, but there is no complete sterilization power In some cases, an underwater ultraviolet germicidal lamp may be installed, but in a small machine, the thawed water becomes clean if it is replaced every appropriate number of times.

解凍処理槽（１）を耐圧密閉処理槽（２１）にすることによって、水圧又は空圧で、解凍処理槽内を加圧することで、水の分性状から固形水である氷を、固形維持不能として解氷解凍する事もある。  By making the thawing treatment tank (1) into a pressure-resistant sealed treatment tank (21), the inside of the thawing treatment tank is pressurized with water pressure or air pressure, so that it is impossible to maintain solid ice from solid water. As the ice is thawed.

発明の効果The invention's effect

本発明により、実験結果により、下記の効果が判明した。  According to the present invention, the following effects were found from the experimental results.

解凍処理槽内の常温又は冷温の解凍処理水の水中で、高速回転するポンプインペラ−によるポンプ吐出キャビテ−ションを水中キャビ−ション水流に変え、処理水循環噴射水流で被解凍物に衝突させ、３００ｍｍ角の大型積層ブロック冷凍加工物も、冷凍完了時点の鮮度が即時に再現できる為、食材等の冷凍完了所要時間劣化に加えて長時間解凍での水分蒸散鮮度劣化商品と異なり、冷凍時点の鮮度良否によっては、店頭販売可能日数にも影響し、冷凍加工業者及び冷凍加工商品の選択決定可能な機器としても、今後重要なポイントとなる。  The pump discharge cavitation by the pump impeller rotating at high speed in the thawing treatment water at normal temperature or cold temperature in the thawing treatment tank is changed to an underwater cavitation water flow, and it is made to collide with the object to be thawed by the treated water circulation jet water flow, 300 mm Because the freshness at the time of completion of freezing can be instantly reproduced even in large-sized laminated block frozen products of corners, freshness at the time of freezing is different from products that have deteriorated the moisture transpiration freshness due to long-time thawing in addition to deterioration of the time required for completion of freezing of foods, etc. Depending on the quality, it will affect the number of days that can be sold in stores, and it will become an important point in the future as a device that can determine the selection of frozen processors and frozen processed products.

特に重要な事は、積層ブロック冷凍の被解凍物においては、処理水循環噴射水流によって、大きな形状の積層ブロックの中央内部迄、単体の大型魚類解凍も同様に、分単位で、解凍が可能となり、食品加工工場の輸入食材の殆どが積層ブロック冷凍である現状からも大きなメリットとなった。  Of particular importance is the ability to thaw a single large fish, in the same way, to the center of a large-sized laminated block by the treated water circulation jet water flow in the laminated block frozen thawed material, The fact that most of the ingredients imported from food processing factories are laminated block refrigeration is also a great merit.

従来の気中低温自然解凍による相対湿度低下の表面水分蒸散による組織変成劣化や生体水ドリップ現象も本発明では全く無く、裸姿で連続解凍した解凍処理水は汚れも無く、同時に気中酸化劣化も水中解凍により、全てが回避される。  In the present invention, there is no tissue transformation degradation or biological water drip phenomenon due to surface moisture transpiration due to relative humidity decrease due to natural low-temperature natural thawing in the air. Everything is avoided by thawing in water.

輸入食材減量の食品加工工場では、一晩常温自然解凍でも解凍不能の積層ブロック冷凍食材が、数量による解凍完了時間迄がコントロ−ル出来、前日からの予定量解凍の解凍不能での工場ラインのディスタ−ブが解消され、経営的有形無形のロスが解消された。  In a food processing factory with a reduced amount of imported foods, laminated block frozen food that cannot be thawed even at room temperature overnight can be controlled until the completion time of thawing according to the quantity, and the factory line of the unthawed amount that can be thawed from the previous day cannot be thawed. Disturbances have been eliminated, and management tangible and intangible losses have been eliminated.

目視確認不能の付着農薬類も、解凍処理と同時に、処理水循環噴射水流で鮮度維持可能な冷温水中で、水流洗浄もでき、生野菜サラダの調理前洗浄で、レストラン店舖の信頼性向上にもつながる。  Adhesive pesticides that cannot be visually confirmed can also be washed with cold and warm water that can maintain freshness with the treated water circulation jet stream at the same time as thawing treatment, and cleaning of raw vegetable salad before cooking leads to improved reliability of restaurant shops .

殻付き冷凍蟹の従来解凍では必要以上に解凍時間を費やすが為に鮮度劣化を気にして、冷凍の間まで沸騰処理するか、必要時に温水解凍迄行う事があるが、本発明では蟹甲羅等の固体伝播もポンプ吐出キャビテ−ションの受振共振で、北海道の毛蟹が１５分前後で解凍され、美味しい蟹刺し身となった。  In conventional thawing of shelled frozen rice cake, thawing time is longer than necessary. Therefore, it may be boiled until freezing due to deterioration of freshness, or it may be carried out until hot water thawing when necessary. The propagation of solids and so on was also due to the vibration of the pump discharge cavitation.

水中にキャビテ−ションを発生させるには超音波発振装置から気泡破壊等々、種々の方法があるが、長年の船舶開発技術から、船舶推進器プロペラ−の回転で、高速回転になればなるほどプロペラ−表面キャビテ−ション荒れが大きく、この意味からポンプの吸引吐出インペラ−の高速回転による吐出水流を利用して、処理槽内の解凍処理水の温度分布均一化に必要なポンプで、他に特別機器を設置せず、安いコストで確実に、解凍に５分を争う時には超音波発振機器付き機種を選択することで、水流圧力も加わって解凍には有効であった。  There are various methods for generating cavitation in the water, such as bubble breakage from an ultrasonic oscillator, but the propeller has increased with the rotation of the ship propeller propeller due to the many years of ship development technology. The surface cavitation is very rough. In this sense, the pump is required to equalize the temperature distribution of the thawing process water in the processing tank using the discharge water flow generated by the high-speed rotation of the pump's suction / discharge impeller. If you are competing for 5 minutes for defrosting, you can select a model with an ultrasonic oscillator, and it is effective for defrosting.

水の物理的性状は、加圧することによって固形化が遅れ、逆に加圧によって固形維持不能となって解氷する事から、解凍処理槽（１）を耐圧密閉処理槽（２１）にすることによって、水圧又は空圧で、解凍処理槽内を加圧することにより、水の分子性状から氷の溶解現象があり、固形維持不能として解氷解凍する事も行ったが、圧縮率が大きい空気よりも、内圧耐圧の耐圧密閉処理槽（１９）内のエア−抜きをして水圧を掛ければより効果がある。  The physical property of water is that solidification is delayed by pressurization, and on the contrary, solidification becomes impossible due to pressurization and the ice is melted. Therefore, the thawing treatment tank (1) is made a pressure-resistant sealed treatment tank (21). By pressing the inside of the thawing treatment tank with water pressure or pneumatic pressure, there was a phenomenon of ice melting due to the molecular properties of the water, and it was also possible to thaw the ice as a solid cannot be maintained, but it has a higher compressibility than air However, it is more effective if the air pressure in the pressure-resistant sealed treatment tank (19) with internal pressure withstand pressure is removed and water pressure is applied.

解凍処理槽（１）の素材は、多くが食品である事から、家庭用小型機から業務様大型機迄、ＳＵＳ３０４又はＳＵＳ３１６のステンレス鋼材とするのが望ましいが、冷凍機のような低温化はないので、食品安全方に準拠した樹脂成否或は強化プラスチックでも差し支えないが、耐圧水密処理槽は金属製でなければならない事は言う迄もない。  Since the material of the thawing tank (1) is mostly food, it is desirable to use SUS304 or SUS316 stainless steel material from small household machines to large commercial machines. Therefore, it is possible to use a resin that conforms to food safety or a reinforced plastic, but it goes without saying that the pressure-resistant watertight treatment tank must be made of metal.

解凍処理槽（１）の、家庭用では、冷蔵庫内装タイプ、流し台内装タイプ、卓上小型機又は業務用では設置場所、解凍処理量、物性、作業コントロールシステム等に応じて、種々形状大きさは変わるが、いずれも断熱構造の必要はない。  Various types and sizes of the thawing treatment tank (1) vary depending on the refrigerator interior type, sink interior type, desktop small machine or business use, installation location, amount of thawing, physical properties, work control system, etc. However, none of them requires a heat insulating structure.

家庭用、或は業務用の少量処理小型器では、連続使用することなく、しかも解凍即料理が殆どである事から、解凍処理水（２）の水温は、常温又は氷塊投入冷却水（６）で１℃乃至２℃に降下する為、必要以外は処理水冷却装置の設置はしない。  In small-sized small processing equipment for home use or business use, the water temperature of the thawing treated water (2) is either normal temperature or ice block charged cooling water (6) because it is not used continuously and is almost instantly thawed. Since the temperature drops to 1 ° C to 2 ° C, no treatment water cooling device is installed unless necessary.

解凍処理槽（１）の槽底面、槽側面壁面の水中には、解凍処理水（２）の循環都同時に処理水循環噴射水流（１５）の必要性から、処理水槽外循環ポンプ（８）、又は処理槽内設置の処理水循環水中ポンプ（９）の吐出口を処理水循環噴射管（１０）に接続するが、処理槽の形状や大きさによって、前後左右の各壁面に、或は一部面に、単数又は複数の設置を行う。  In the water on the bottom and side walls of the thawing treatment tank (1), the treatment water circulation pump (8) or The discharge port of the treated water circulation submersible pump (9) installed in the treatment tank is connected to the treated water circulation jet pipe (10). Depending on the shape and size of the treatment tank, it may be attached to the front, rear, left and right walls, or to some surfaces. Do one or more installations.

被解凍物（４）が、解凍処理槽内に装填で停滞静止した状態では、処理水循環噴射水流（１５）からの直進性の噴射水を一点集中で噴射波動を受波する事となり、受波部位の局部解凍促進現象を避ける為にも、解凍処理槽（１）内に装着の、水中回転網籠（１６）内に被解凍物（４）を装填して回転稼働による均等解凍を行い、或はＳＵＳ網コンベア−チェ−ン（１７）による解凍処理水（２）の水中を一定時間で潜水移動して解凍を行うが、時には、凍処理槽（１）内壁装着の処理水循環噴射管（１０）から２０ｍｍ前後の間隙をとって、水流分散網等を装着して被解凍物（４）が静止状態でも均等解凍を可能とした。  In a state where the object to be thawed (4) is stagnant by being loaded in the thawing treatment tank, the jet wave of straight traveling from the treated water circulation jet stream (15) is received at a single point, and the received wave is received. In order to avoid the local thawing acceleration phenomenon of the part, the material to be thawed (4) is loaded into the underwater rotating net (16) mounted in the thawing treatment tank (1), and uniform thawing is performed by rotating operation. Alternatively, the thawing treatment water (2) by the SUS mesh conveyor chain (17) is submerged and defrosted for a certain period of time, but sometimes the frost treatment tank (1) has a treated water circulation jet pipe ( From 10), a gap of about 20 mm was taken, and a water dispersion network or the like was attached to allow the object to be thawed (4) to be thawed evenly.

同時に、ＳＵＳ網コンベアーチェーン（１７）で被解凍物（４）の解凍処理槽（１）を移動し、浮上性又は沈下性の被解凍物（４）ある場合は、解凍処理槽蓋（１８）付属の、壁つく水中落し蓋（１９）の装着で、被解凍物（４）の槽底への落下防止と槽内自己遊泳残存を阻止し、噴射水を一点集中で噴射波動を受波を避け、解凍処理効率向上を図った。  At the same time, the thawing treatment tank (1) is moved by the SUS mesh conveyor chain (17), and if there is a floating or sinking thing (4), the thawing treatment tank lid (18). Attaching the attached water drop lid (19) prevents the object to be thawed (4) from falling to the bottom of the tank and prevents self-swimming from remaining in the tank. In order to improve the thawing process efficiency.

解凍処理槽（１）を耐圧密閉処理槽（２１）の構造で、解凍処理槽（１）上部にエア−抜きを設置して、解凍処理水（２）を外部から加圧注入し、水圧による耐圧密閉処理槽（２１）とする方法と、耐圧密閉処理槽（２１）内の解凍処理水（２）水面上の空間空気を外部加圧空気によって加圧する二つの種類があり、穂解凍物の大きさと種類によって、高圧が必要な場合には、簡易なハンド加圧ポンプでも十分に使用でき、この水圧による加圧の場合は、万が一耐圧密閉処理槽（２１）が圧力で破壊しても内部の解凍処理水（２）が流れ出るだけで、圧力爆発の危険性はない。  The thawing treatment tank (1) has the structure of a pressure-resistant sealed treatment tank (21), an air vent is installed at the top of the thawing treatment tank (1), and the thawing treatment water (2) is pressurized and injected from the outside. There are two types of pressure-resistant sealed treatment tank (21) and thawing treated water (2) in the pressure-resistant sealed treatment tank (21). Depending on the size and type, a simple hand pressurization pump can be used sufficiently when high pressure is required. In the case of pressurization by this water pressure, the internal pressure should be maintained even if the pressure-resistant sealed treatment tank (21) is destroyed by pressure. There is no danger of pressure explosion.

しかし、空気圧力方式では、特に溶接部位金属加熱劣化で、或はＳＵＳ３０４クラスの鋼板でも魚類保持塩分を含めての錆び劣化がおき得ることと同時に、内圧による瞬間さく裂の危険性がなきにしもあらずで注意が必要となり、圧力によっては耐圧検査と定期検証が必要であることを認識すべきであるが、６ｋｇ／ｃｍ未満ではさほどの事はないが、それでも要注意である。  However, with the air pressure method, rust deterioration including fish holding salt content can occur even in the SUS304 class steel plate, especially due to metal heating deterioration at the weld site, and at the same time, there is no risk of instantaneous cracking due to internal pressure. It should be noted that it is necessary to pay attention, and depending on the pressure, pressure resistance testing and periodic verification are necessary. However, if it is less than 6 kg / cm, there is not much, but it is still important.

処理水循環噴射水流による水流噴射解凍機のバケットタイプの全体装置断面図、一部斜視透視図である。It is a bucket type whole device sectional view of a water current jet defroster by a treated water circulation jet water flow, and a part perspective perspective view. 処理水循環噴射水流による水流噴射解凍機の回転網籠タイプの全体装置断面図、一部斜視透視図である。FIG. 2 is a cross-sectional view of a rotating net cage type apparatus of a water jet thawing machine using a treated water circulation jet water flow, partially a perspective view. 処理水循環噴射水流による水流噴射解凍機のコンベア−タイプの全体装置断面図、一部斜視透視図である。FIG. 3 is a cross-sectional view of a conveyor-type entire apparatus of a water jet thawing machine using a treated water circulation jet water flow, and a partial perspective perspective view. 処理水循環噴射水流による水流噴射解凍機の氷塊投入冷却水タイプの全体装置断面図、一部斜視透視図である。It is the whole apparatus sectional view of the ice lump charging cooling water type of the water flow jet thawing machine by the treated water circulation jet water flow, a partial perspective perspective view. 解凍処理槽が耐圧密閉処理槽で、氷塊投入冷却水の、全体装置断面図、一部斜視透視図である。The thawing treatment tank is a pressure-resistant sealed treatment tank, and is a cross-sectional view of the entire device and a partially perspective perspective view of ice block charging cooling water.

符号の説明Explanation of symbols

１ 解凍処理槽
２ 解凍処理水
３ 清水又は海水
４ 被解凍物
５ 氷塊
６ 氷塊投入冷却水
７ エアーモーター水流造成機
８ 処理水槽外循環ポンプ
９ 処理水循環水中ポンプ
１０ 処理水循環噴射管
１１ 水中キャビテ−ション
１２ ポンプ吸引吐出インペラ−
１３ ポンプ吐出キャビテ−ション
１４ 水中キャビテ−ション水流
１５ 処理水循環噴射水流
１６ 水中回転網籠
１７ ＳＵＳ網コンベアーチェーン
１８ 解凍処理槽蓋
１９ 壁付き落とし蓋
２０ 水中紫外線殺菌灯
２１ 耐圧水密処理槽
２２ エア−抜き弁
２３ 水圧加水タンク
２４ 加圧ポンプDESCRIPTION OF SYMBOLS 1 Thaw process tank 2 Thaw process water 3 Fresh water or seawater 4 Thawed object 5 Ice block 6 Ice block input cooling water 7 Air motor water flow generator 8 Process water circulation pump 9 Process water circulation submersible pump 10 Process water circulation injection pipe 11 Underwater cavitation 12 Pump suction / discharge impeller
13 pump discharge cavitation 14 underwater cavitation water flow 15 treated water circulation jet water flow 16 underwater rotating mesh rod 17 SUS net conveyor chain 18 thawing treatment tank lid 19 drop cover with wall 20 underwater UV sterilization lamp 21 pressure resistant watertight treatment tank 22 air Release valve 23 Water pressure tank 24 Pressure pump

Claims (3)

解凍処理槽（１）内には、気体よりも遥かに伝導性が高い清水が、解凍処理水（２）として一定量の清水又は海水（３）が装填される。
解凍処理槽（１）内に充填の解凍処理水（２）が清水又は海水（３）で、船舶等では古から清水は貴重品目でもあり海水を使うことが常識で周知の事実である。
真空包装又は包装処理無しの侭の被解凍物（４）の水中解凍処理で、解凍処理水（２）温度は、解凍後すぐに食する冷凍にぎり寿司のような場合、或は解凍後すぐに調理工する時は２０℃前後の常温水でも良く、解凍後に店頭陳列販売するような時には冷温での解凍が良く、氷塊（５）で氷塊投入冷却水（６）で温度を２℃前後に下げる。
被解凍物（４）の物性が、現状各社で解凍困難でお困りの、小魚、烏賊、海老等の積層ブロック冷凍魚等の解凍の場合、２℃前後の冷温水での解凍処理水（２）で十分に瞬間的な解凍が可能であると同時に、言う迄もなく一般の、単体魚類等の冷凍加工食材の解凍も同様である。
被解凍物（４）が魚体或は肉塊の単独塊のような場合は生態組織が熱伝導で芯まで順次伝達し次第に外から中心に向かって解凍するが、グロ−バルな輸出入流通の積層ブロック冷凍物の場合は形状もダンボ−ル函に単体形状で装填で大きく、積層間隙が全て凍結水で固着しており、しかも−２０℃乃至−３５℃の冷凍加工温度の為、積層ブロック中心部までは温水浸けでもない限り解氷しないのが現状で、前日からの自然解凍では、翌日になっても氷の固まり同様であり、単に水槽浸けでは、積層間隙結氷は逆に透明結氷状態になり、丁度、降雪後の雪解け時の冷温降雨で雪が硬質結氷に変化するのと同様に解凍困難となる。
この積層ブロック冷凍物の解凍は、気中で上から水道水を掛けてもその弱地水流部分だけの表面解凍だけで、水槽に投入すれば槽内水温の低下で透明氷塊となるだけで、最終的には、翌日になっても解凍しない食品加工工程のディスタ−ブ解消の為に、鮮度を無視して温水浸けを大手企業と言えども行っている現状を、最終消費者保護の立場で解消する必要がある。
この解決処理には、融点が０℃、時には冷凍時点の体液ドリップで融点は−２℃のものも多く、槽内処理水（２）が２℃前後の冷温でも、被解凍物（４）を槽内処理水（２）内水中に装填し、電気系統不要の外部圧縮空気利用で解凍処理槽（１）内に設置のエア−モ−タ−水流造成機（７）、処理水槽外循環ポンプ（８）又は処理水循環水中ポンプ（９）で解凍処理水（２）を吸引し、吐出口から解凍処理槽（１）内に、処理水循環噴射管（１０）を設置して、水中で、被解凍物に向けて処理水循環噴射管（１０）から被解凍物（４）に直接噴射する事で、解凍処理槽（１）内の水温の均一化と共に、積層ブロック冷凍物の間隙浸潤水温低下を防ぎ、又、各ポンプの吸引吐出インペラ（１２）の高速回転と圧力噴射によるポンプ吐出キャビテ−ション（１３）噴射による微細な水中キャビテ−ション水流（１４）もてつだって、解凍が著しく促進する。
解凍処理槽（１）内の槽内全域での水温むら防御の為にも、又、積層ブロック冷凍物のような難解凍物等の為にも、大局的な省エネルギ−とランニングコスト削減にも、解凍処理水（２）よって水中噴射する。
通常は解凍処理槽（１）の水中に被解凍物（４）を装填引き上げの網籠等で静止装填するが、より早く均等解凍を望む場合は、解凍処理槽（１）内の水中での処理水循環噴射管（１０）からの処理水循環噴射水流（１５）を、被解凍物（４）へ万遍なく当てて解凍を早めるため、回転稼働する水中回転網籠（１６）内に被解凍物（４）を装填して天地変動水中回転、或は、食品加工ライン内での連続解凍には、解凍処理水（２）の水中を一定時間でスライド潜行移動するＳＵＳ網コンベアーチェーン（１４）によって、解凍処理水（２）の水中を移動しながら被解凍物（４）の均等急速解凍を図る。
浮遊性の被解凍物（４）を水中回転網籠（１６）で解凍する場合は、水中回転網籠（１６）内部仕切りと同時に、当然ながら水中回転網籠（１６）全体を解凍処理水（２）の水中で回転稼働させるが、流れ作業の場合にはＳＵＳ網コンベアーチェーン（１７）上に乗せた被解凍物が浮遊や底部への落下を防止する事から、解凍処理槽蓋（１８）に、壁付き落とし蓋（１９）を装着する。
同時に、積層ブロック冷凍と同様の大型魚類等の解凍にも効果を表す、解凍処理水循環噴射水流の解凍機。In the thawing treatment tank (1), fresh water having a conductivity much higher than that of gas is charged as a certain amount of fresh water or seawater (3) as the thawing treatment water (2).
The thawing treatment water (2) filled in the thawing treatment tank (1) is fresh water or seawater (3), and it has been a common knowledge and well-known fact that fresh water is a valuable item in ships and the like, and seawater is used since ancient times.
Thaw-free thawing material (4) without vacuum packaging or wrapping treatment in water, thawing treatment water (2) temperature is similar to frozen nigiri sushi to eat immediately after thawing, or immediately after thawing When cooking, room temperature water of around 20 ° C may be used, and when selling at the store after thawing, chilling is good, and the ice block (5) is cooled to about 2 ° C with ice block cooling water (6). .
In the case of thawing of frozen blocks such as small fish, bandits, shrimp, etc., where the physical properties of the material to be thawed (4) are difficult to thaw at present, thawing treatment water with cold and warm water around 2 ° C ( In 2), it is possible to thaw sufficiently instantaneously, and it goes without saying that the thawing of frozen processed foods such as simple fishes is also obvious.
When the material to be thawed (4) is a single body of fish or meat, the ecological tissue sequentially transfers to the core by heat conduction and gradually thaws from the outside to the center. In the case of a laminated block frozen product, the shape of the laminated block is large when it is loaded in a single unit, and the lamination gaps are all fixed with frozen water, and because of the refrigeration temperature of -20 ° C to -35 ° C, the laminated block In the current situation, the ice is not melted unless it is immersed in warm water until the center, and the natural thawing from the previous day is the same as the ice mass on the next day. It becomes difficult to thaw just as the snow turns into hard ice due to cold and warm rainfall when the snow melts after snowfall.
The thawing of this laminated block frozen product is just a surface thawing of only the weak ground water flow part even if it is hung from the top in the air, and if it is put into the water tank, it just becomes a transparent ice block due to a decrease in the water temperature in the tank, Finally, in order to eliminate the disruption of the food processing process that does not thaw even the next day, the current situation where even major companies are immersing hot water while ignoring freshness is in the position of protecting the final consumer. It needs to be resolved.
In this solution treatment, the melting point is 0 ° C., sometimes the body fluid drip at the time of freezing and the melting point is −2 ° C., and even if the treated water (2) in the tank is at a low temperature of about 2 ° C., In-tank treated water (2) Loaded into the in-water, using an external compressed air that does not require an electrical system, installed in the thawing treatment tank (1), an air-motor-water flow generator (7), a circulating pump outside the treated water tank (8) or the treated water circulating submersible pump (9) sucks the defrosted treated water (2), installs the treated water circulating jet pipe (10) into the thawed treatment tank (1) from the discharge port, By directly injecting the thawing product from the treated water circulation injection pipe (10) to the material to be thawed (4), the water temperature in the thawing treatment tank (1) is made uniform, and the interstitial infiltrated water temperature of the laminated block frozen product is lowered. Preventing and pump discharge cavities by high speed rotation and pressure injection of suction discharge impeller (12) of each pump Distribution (13) in water cavitation fine by injection - Datte One Mote Deployment water (14), decompression is remarkably accelerated.
In order to protect against uneven water temperature in the entire thawing tank (1) and for difficult thawing products such as laminated block frozen products, it is possible to save energy and reduce running costs. Is also jetted underwater with thawing treated water (2).
Normally, the object to be thawed (4) is statically loaded into the water of the thawing tank (1) with a lifting net or the like. In order to accelerate the thawing by uniformly applying the treated water circulation jet stream (15) from the treated water circulation jet pipe (10) to the thawed material (4), the material to be thawed is rotated in an underwater rotating net (16). (4) Loaded upside down underwater rotation, or for continuous thawing in the food processing line, use the SUS net conveyor chain (14) that slides in the defrosted water (2) underwater for a fixed time. Then, the object to be thawed (4) is uniformly thawed while moving in the thawed water (2).
When thawing the floating thawing object (4) with the underwater rotating net (16), the entire underwater rotating net (16) is naturally defrosted simultaneously with the inner partition of the underwater rotating net (16). 2) Rotating in water, but in the case of flow work, the thawing object placed on the SUS mesh conveyor chain (17) prevents floating and falling to the bottom, so the thawing treatment tank lid (18) A wall-mounted drop lid (19) is attached.
At the same time, a thawing machine for thawing treated water circulation jet water stream, which is also effective for thawing large fish, etc., similar to laminated block freezing. 解凍処理槽（１）の解凍処理水（２）の槽内又は循環経路の水中に、水中紫外線殺菌灯（２０）を装着した、請求項１記載の、解凍処理水循環噴射水流の解凍機。The thawing machine of the thawing treatment water circulation jet water flow according to claim 1, wherein an underwater ultraviolet germicidal lamp (20) is mounted in the thawing treatment water (2) of the thawing treatment tank (1) or in the water of the circulation path. 解凍処理槽（１）が耐圧水密処理槽（２１）で、任意の圧力に加圧し、加圧による水の性状から固体維維持不能の水素元素の特性を利用して氷塊解凍する、請求項１乃至２記載の、解凍処理水循環噴射水流の解凍機。  The thawing treatment tank (1) is a pressure-resistant watertight treatment tank (21), and is pressurized to an arbitrary pressure, and ice mass is thawed by utilizing the characteristics of hydrogen element that cannot maintain solid solids from the properties of water by pressurization. The thawer of thru | or 2 thawed water circulation injection water flow of description.

Images