JP3352051B2 - Low pressure tube continuous heating device - Google Patents
Low pressure tube continuous heating deviceInfo
- Publication number
- JP3352051B2 JP3352051B2 JP14704699A JP14704699A JP3352051B2 JP 3352051 B2 JP3352051 B2 JP 3352051B2 JP 14704699 A JP14704699 A JP 14704699A JP 14704699 A JP14704699 A JP 14704699A JP 3352051 B2 JP3352051 B2 JP 3352051B2
- Authority
- JP
- Japan
- Prior art keywords
- steam
- pressure
- mixer
- liquid
- heating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
- Mixers With Rotating Receptacles And Mixers With Vibration Mechanisms (AREA)
- Accessories For Mixers (AREA)
- Heat-Pump Type And Storage Water Heaters (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、例えば調味料のよ
うなペースト原液にスチームを直接混合して加熱する装
置及びその方法に関し、特にその混合領域を真空状態に
することで最高温度を制限するための装置及びその加熱
方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an apparatus and a method for heating by directly mixing steam with a paste solution such as a seasoning, and more particularly, to limit the maximum temperature by evacuating the mixing area. And a heating method therefor.
【０００２】[0002]
【従来の技術】 液体を管内に流しながら連続的に加熱
する方法としては、二重管又は多管構造の熱交換器を用
いて間接的に加熱する方法と、液体の中に蒸気を直接吹
込んで強制凝縮させて加熱する方法が知られている。2. Description of the Related Art As a method of continuously heating a liquid while flowing it in a tube, there are a method of indirect heating using a heat exchanger of a double tube or a multi-tube structure, and a method of directly blowing steam into a liquid. There is known a method of forcibly condensing and heating.
【０００３】液体の中に蒸気を直接吹込んで加熱する装
置（方法）としては、例えば実公平７−３７７０３で提
示されている分散混合器を用いることができる。また、
用途例としては特開平５−１８４２８０、特開平５−１
８６６０２、特開平６−３０６８６、特願平９−３０３
４３４等がある。[0003] As a device (method) for heating by directly blowing steam into a liquid, for example, a dispersion mixer disclosed in Japanese Utility Model Publication No. 7-37703 can be used. Also,
Examples of use are described in JP-A-5-184280 and JP-A-5-15-1.
86602, JP-A-6-30686, Japanese Patent Application No. 9-303
434 and the like.
【０００４】直接加熱方法は、間接加熱による方法に比
べて温度管理の応答が早くスチーム量の調整で容易に高
温の加熱が達成できるという特徴がある。反面、熱量の
大きなスチームを用いるため操作を誤ると設定温度をす
ぐに超えてしまうことがあるので注意が必要である。[0004] The direct heating method has a feature that, compared to the method using indirect heating, the response of temperature control is quick and high-temperature heating can be easily achieved by adjusting the amount of steam. On the other hand, care must be taken because using a steam having a large amount of heat may cause the temperature to immediately exceed the set temperature if the operation is incorrect.
【０００５】また、出口温度の最高到達温度は、混合領
域での圧力に対応するスチームの飽和温度と等しくな
る。例えば、圧力０．１ＭＰａ（大気圧）で１００℃、
０．３ＭＰａ（２ｋｇ／ｃｍ２Ｇ）で１３３℃である。
従って直接加熱方法は１００℃以上の高温状態まで短い
時間に上げることが要求される工程には大変適している
が、調味液のような９０℃以上になると変質してしまう
ような液体を扱う場合には高い精度の制御方法が要求さ
れる。[0005] The maximum temperature of the outlet temperature is equal to the steam saturation temperature corresponding to the pressure in the mixing region. For example, at a pressure of 0.1 MPa (atmospheric pressure) at 100 ° C.
133 ° C. at 0.3 MPa (2 kg / cm 2 G).
Therefore, the direct heating method is very suitable for a process that requires a short period of time to reach a high temperature of 100 ° C. or higher, but is applicable to a liquid such as a seasoning liquid that changes quality at 90 ° C. or higher. Requires a highly accurate control method.
【０００６】[0006]
【発明が解決使用とする課題】本発明はかかる問題を鑑
み、液体の中に蒸気を直接吹込んで強制凝縮させること
により直接加熱する装置において、部分的に過加熱を生
じない様に制御する方法を提供することである。SUMMARY OF THE INVENTION In view of the above problems, the present invention provides a method for controlling a device for directly heating by directly blowing steam into a liquid and forcibly condensing the liquid so as not to cause partial overheating. It is to provide.
【０００７】[0007]
【課題を解決する手段】この課題を解決するために本発
明で採用した手段は、被加熱流体を送る定量ポンプと、
定量ポンプから送られてきた被加熱流体にスチームを直
接混合して加熱するための混合器とで構成される管内連
続加熱装置において、混合器内及び混合器出口での圧力
を大気圧以下にするためのチャンバー及び真空発生装置
を有することを特徴とする管内連続加熱装置を用いるこ
とである。また、混合器内及び混合器出口での圧力は１
００〜７６０Ｔｏｒｒに制御し、余剰蒸気を押さえるた
めに蒸気の流量を制御することである。In order to solve this problem, a means adopted in the present invention includes a metering pump for feeding a fluid to be heated,
In a continuous in-pipe heating device composed of a mixer for directly mixing steam and heating the fluid to be heated sent from the metering pump, the pressure in the mixer and at the outlet of the mixer are reduced to the atmospheric pressure or less. A continuous heating device in a pipe, characterized by having a chamber for vacuuming and a vacuum generating device. The pressure in the mixer and at the outlet of the mixer is 1
That is, the flow rate of the steam is controlled so as to control the excess steam in order to suppress the excess steam.
【０００８】[0008]
【発明の実施の形態】以下、本発明の好ましい形態を説
明する。本願の好ましい形態は被加熱物に蒸気を直接混
合して加熱する混合手段と加熱温度を蒸気の飽和温度に
対応した圧力に設定し、余剰の蒸気を排気するための真
空排気手段とで構成された加熱装置である。DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will be described below. A preferred embodiment of the present application includes a mixing means for directly mixing and heating steam to the object to be heated and a vacuum exhaust means for setting the heating temperature to a pressure corresponding to the saturation temperature of the steam and exhausting excess steam. Heating device.
【０００９】液体の中に蒸気を直接吹込んで強制凝縮さ
せて直接加熱を効率良く行うための重要要素は被加熱液
体と蒸気を効率よく接触させることと、凝縮時の体積変
動を小さくすることである。The important factors for efficiently injecting vapor directly into the liquid and forcibly condensing it to perform direct heating efficiently are to bring the liquid to be heated into contact with the vapor efficiently and to reduce the volume fluctuation during condensation. is there.
【００１０】被加熱液体の蒸気を効率の良く接触させる
ためには接触面積を大きくすれば良く、本願のような使
い方をする場合には蒸気の気泡径を小さくすることで解
決出来る。In order to bring the vapor of the liquid to be heated into contact with the vapor efficiently, it is sufficient to increase the contact area. In the case of the use as in the present application, the problem can be solved by reducing the bubble diameter of the vapor.
【００１１】凝縮時の体積変動による問題は、一般にウ
ォーターハンマーと呼ばれる現象である。すなわち、蒸
気が凝縮すなわち気体から液体に変わる時に蒸気の占め
る容積割合が急激に小さくなること（容積変動）に起因
する振動（不安定現象）である。例えば内圧０．１ＭＰ
ａの状態で１００℃の蒸気は、気体の状態で比容積が
１．７ｍ３／ｋｇであり、液化すると比容積が１０−３
ｍ３／ｋｇとなる。閉ざされた系である管内で起きるこ
の大きな容積変化が、局所真空領域を造りだし、圧力変
動を生じる。この現象が断続的に起きるため結果として
振動（不安定現象）が生じる。この現象を防ぐ方法もま
た気泡を小さくすることである。すなわち、気泡を小さ
な気泡に分散することで容積変化を均質化し局所的な変
化を押さえることが可能となる。The problem due to volume fluctuation during condensation is a phenomenon generally called a water hammer. That is, the vibration (instability phenomenon) caused by the sudden reduction of the volume ratio occupied by the vapor when the vapor condenses, that is, changes from gas to liquid (volume fluctuation). For example, internal pressure 0.1MP
The vapor at 100 ° C. in the state of a has a specific volume of 1.7 m 3 / kg in a gaseous state, and has a specific volume of 10 −3 when liquefied.
m 3 / kg. This large volume change that occurs in a closed system tube creates a local vacuum region and creates pressure fluctuations. Since this phenomenon occurs intermittently, vibration (unstable phenomenon) occurs as a result. A way to prevent this phenomenon is also to reduce bubbles. That is, by dispersing the bubbles into small bubbles, it is possible to homogenize the volume change and suppress local changes.
【００１２】従って、被加熱液体と蒸気が接触する部位
では被加熱液体中に蒸気が小さな気泡となって分散する
機能を有することが必要となる。本願ではそのような機
能を有する分散器として当社出願（実公平７−３７７０
３）で公示している分散混合器を用いている。Therefore, it is necessary to have a function of dispersing the vapor as small bubbles in the liquid to be heated at a portion where the liquid to be heated comes into contact with the vapor. In the present application, a disperser having such a function is filed by our company (Jitsuho 7-3770).
The dispersion mixer disclosed in 3) is used.
【００１３】供給する蒸気量をどんどん多くすれば、被
加熱液体の加熱温度は究極的には蒸気の温度まで近づけ
ることができるが、この加熱温度の設定は被加熱液体と
蒸気が接触する部位の圧力を調整することのより設定が
可能である。すなわち蒸気は、設定された圧力に対応す
る飽和温度になるまで凝縮を行い飽和温度に達すると、
蒸気は凝縮せず過剰蒸気となって吹き抜ける。[0013] The heating temperature of the liquid to be heated can be ultimately brought close to the temperature of the steam by increasing the amount of steam to be supplied. Setting is more possible by adjusting the pressure. That is, when the steam condenses until reaching the saturation temperature corresponding to the set pressure and reaches the saturation temperature,
The steam does not condense but becomes excess steam and blows through.
【００１４】従って、目的とする加熱温度と蒸気の飽和
温度が一致するように圧力設定を行い、過剰の蒸気を排
気出来る機構を付加すれば、温度コントロールが可能と
なる。Therefore, if the pressure is set so that the target heating temperature and the steam saturation temperature coincide with each other and a mechanism capable of exhausting excess steam is added, the temperature can be controlled.
【００１５】[0015]
【実施例】以下、この発明を図１に示す実施例に基づい
てさら詳細に説明する。まず、本発明に基づく好ましい
製造工程の一つは、調味料の製造工程である。調味料は
その製造工程において、熟成、殺菌等の目的で加熱され
る。加熱源としては熱量の大きな蒸気を使用することが
望ましいが、高温（１００℃以上）では風味、色等の変
性が起きるため１００℃以下に制御しなければならない
場合がある。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in more detail with reference to the embodiment shown in FIG. First, one of the preferred production processes according to the present invention is a seasoning production process. The seasoning is heated for the purpose of aging, sterilization and the like in the production process. As a heating source, it is desirable to use steam having a large amount of heat. However, at a high temperature (100 ° C. or more), the temperature and the like must be controlled to 100 ° C. or less because denaturation of flavor and color occurs.
【００１６】管路１５ａを経由して容積式ポンプ１３ａ
に吸い込まれた調味液は該容積式ポンプ１３ａから送り
出され管路１５ｂを経由して混合分散器１４に送り込ま
れる。ここで容積ポンプ１３ａは好ましくは回転容積型
の一軸偏心ネジポンプである例えば兵神装備社製のモー
ノポンプを使用する。調味液は、混合分散器１４内で管
路１５ｃを経由して蒸気を供給され凝縮混合することに
より加熱する。A positive displacement pump 13a is connected via a line 15a.
Is sucked out of the positive displacement pump 13a and sent to the mixing / dispersing device 14 via the pipe 15b. Here, the volume pump 13a is preferably a rotary displacement type single-shaft eccentric screw pump, for example, a Mono pump manufactured by Hyojin Equipment Co., Ltd. The seasoning liquid is heated in the mixing / dispersion device 14 by supplying steam via a pipe 15c and condensing and mixing.
【００１７】ここで、混合分散器１４は、例えば図２で
示すように、実公平７−３７７０３で提案された内部に
攪拌エレメント２１ａ，２１ｂを備えた主流体通過用導
管２２と該導管内に接続する複数の注入ノズル２３を備
え該注入ノズルを介して該導管内に注入ヘッダと該ヘッ
ダの注入ノズル開口を開閉する弁手段２４とで構成され
該ヘッダ内の圧力により該弁手段作業制御する機能を有
する混合分散器が用いられる。攪拌エレメントは、該注
入ノズル２３が取付けられている部位の導管２２に組み
付けられたスパイラルエレメント２１ａとその後端に取
付けられたスタティックミキサエレメント２１ｂとの２
種類がある。該スパイラルエレメント２１ａは、板を管
軸を中心に捻ったものであり、少なくとも３６０度以上
の捻り角度を有し、通常は３６０〜７２０度のものを使
用する。該スタティックミキサエレメント２１ｂは、そ
れ自体は公知のものであり、例えば約１８０度捻りの捻
り羽をその端部がほぼ直行し、かつ互いに捻り方向が交
互になるように取付けられている。（例えば特公昭４４
−８２９０号公報、特公昭５２−１７２６４公報記載の
もの。）Here, as shown in FIG. 2, for example, as shown in FIG. 2, the mixing and dispersing device 14 includes a main fluid passage conduit 22 provided with stirring elements 21a and 21b therein and a conduit 22 provided in the conduit. It is provided with a plurality of injection nozzles 23 to be connected, and includes an injection header and valve means 24 for opening and closing the injection nozzle opening of the header in the conduit through the injection nozzle, and controls the operation of the valve means by the pressure in the header. A mixing / dispersing device having a function is used. The stirring element is composed of a spiral element 21a attached to the conduit 22 where the injection nozzle 23 is attached, and a static mixer element 21b attached to the rear end.
There are types. The spiral element 21a is obtained by twisting a plate around a tube axis, has a twist angle of at least 360 degrees, and usually uses a twist angle of 360 to 720 degrees. The static mixer element 21b is known per se. For example, a torsion blade having a twist of about 180 degrees is attached so that its ends are substantially perpendicular to each other and the directions of the twists alternate. (For example, Japanese Patent Publication No. 44
-8290, JP-B-52-17264. )
【００１８】分散混合器１４の内部は後工程に真空ポン
プ１５により真空に保たれている。本実施例では１４０
Ｔｏｒｒに制御されている。流入ノズル２３から吹込ま
れた蒸気は主流体通過用導管２２内部で該容積式ポンプ
１３ａから送り込まれた調味液と接触し、真空度に対応
する飽和温度になるまで凝縮する。言い換えると調味液
は真空度に対応する飽和温度に加熱されるまで蒸気を凝
縮させる。本願の場合、真空度１４０Ｔｏｒｒに対する
蒸気の飽和温度は約６０℃であることから、蒸気と混合
した調味液は６０℃になるまで加熱される。ここで管内
の真空度を変更することにより、調味液の到達温度を変
更調整することが出来る。加熱された調味液と凝縮しな
かった過剰蒸気は混相流となって管路１５ｄ，ｅを経由
してチャンバー１６に送り込まれる。The interior of the dispersion mixer 14 is maintained in a vacuum by a vacuum pump 15 in a later step. In this embodiment, 140
Torr. The vapor blown from the inflow nozzle 23 comes into contact with the seasoning liquid sent from the positive displacement pump 13a inside the main fluid passage conduit 22 and condenses until the saturated temperature corresponding to the degree of vacuum is reached. In other words, the seasoning liquid condenses the vapor until it is heated to a saturation temperature corresponding to the degree of vacuum. In the case of the present application, since the saturation temperature of the steam at a degree of vacuum of 140 Torr is about 60 ° C., the seasoning liquid mixed with the steam is heated to 60 ° C. Here, the ultimate temperature of the seasoning liquid can be changed and adjusted by changing the degree of vacuum in the tube. The heated seasoning liquid and the excess steam that has not been condensed are sent to the chamber 16 as multiphase flows via the pipes 15d and 15e.
【００１９】該チャンバー１６内に送り込まれた過剰蒸
気は真空ポンプ１７により管路１５ｆを経由して排出さ
れる。真空ポンプ１７は目標とする真空度に達成するだ
けの能力があればどのようなタイプの真空ポンプでもよ
いが、好ましくは水を駆動流体とするエゼクタがよい。
なぜならば排気された過剰蒸気が駆動流体にそのまま凝
縮吸収されるため比較的小さなものでも高い真空性能が
得られるからである。その他のタイプの真空ポンプで
は、蒸気コンデンサーの取付けが必要となる。真空度の
調節は、このコンデンサーの真空系に外気を導入するこ
とにより制御している。また、過剰蒸気を出来るだけ少
なくすることはランニングコスト、設備縮小の観点から
有効な手段といえる。そのため、分散混合器１４の出口
で調味液の温度を温度計を用いて測定し供給する蒸気量
を調整できる制御手段をとることがが好ましい。すなわ
ち、流入ノズル２３へ吹込まれた蒸気量の流量制御に分
散混合器１４の出口で調味液の温度による流量制御を付
加する。Excess steam sent into the chamber 16 is discharged by a vacuum pump 17 through a pipe 15f. The vacuum pump 17 may be any type of vacuum pump as long as it has a capacity to achieve a target degree of vacuum, but preferably an ejector using water as a driving fluid.
This is because the exhausted excess vapor is directly condensed and absorbed by the driving fluid, so that even a relatively small one can obtain high vacuum performance. Other types of vacuum pumps require the installation of a steam condenser. The degree of vacuum is controlled by introducing outside air into the vacuum system of the condenser. It can be said that reducing excess steam as much as possible is an effective means from the viewpoint of running cost and equipment reduction. Therefore, it is preferable to employ a control means capable of measuring the temperature of the seasoning liquid at the outlet of the dispersion mixer 14 using a thermometer and adjusting the amount of steam to be supplied. That is, the flow rate control based on the temperature of the seasoning liquid at the outlet of the dispersion mixer 14 is added to the flow rate control of the amount of steam blown into the inflow nozzle 23.
【００２０】該チャンバー１６内に送り込まれた調味液
は過剰蒸気と分離され容積式ポンプ１３ｂから管路１５
ｈを経由して製品として次工程へ送り出される。The seasoning liquid sent into the chamber 16 is separated from excess steam and is sent from a positive displacement pump 13b to a line 15
The product is sent to the next process as a product via h.
【００２１】[0021]
【発明の効果】上記装置を用いることにより、被加熱物
と蒸気を効率よく接触混合させることができる。また、
内管の圧力（真空度）を調整することにより、加熱温度
を制御出来る。加えて、１００℃以下の低温での設定も
可能なため、例えば調味液で９０℃以上で変質を伴う加
熱操作においても、熱量の大きな蒸気を使用して効果的
な直接加熱処理方式を使用することが出来る。By using the above-described apparatus, the object to be heated and the vapor can be efficiently contact-mixed. Also,
The heating temperature can be controlled by adjusting the pressure (degree of vacuum) of the inner tube. In addition, since a setting at a low temperature of 100 ° C. or less is also possible, for example, even in a heating operation involving deterioration in the seasoning liquid at 90 ° C. or more, an effective direct heat treatment method using steam having a large amount of heat is used. I can do it.
【図１】調味料を加熱する工程の説明図FIG. 1 is an explanatory diagram of a step of heating a seasoning.
【図２】分散混合器FIG. 2 Dispersion mixer
１１ａ，ｂ バルブ １２ａ，ｂ モーター １３ａ，ｂ 容積式ポンプ １４ 分散混合器 １６ チャンバー １７ 真空ポンプ ２１ａ スパイラルエレメント ２１ｂ スタティックミキサエレメント ２２ 導管 ２３ 注入ノズル ２４ ヘッダ 11a, b Valve 12a, b Motor 13a, b Positive displacement pump 14 Dispersion mixer 16 Chamber 17 Vacuum pump 21a Spiral element 21b Static mixer element 22 Conduit 23 Injection nozzle 24 Header
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ Ｆ２４Ｈ 1/10 Ｆ２４Ｈ 1/10 Ｎ (72)発明者 山田 隆弘 愛知県名古屋市西区則武新町三丁目１番 36号 株式会社ノリタケカンパニーリミ テド内 (56)参考文献 特開 平８−110096（ＪＰ，Ａ) 特開 昭61−192305（ＪＰ，Ａ) 特公 昭63−34774（ＪＰ，Ｂ２) 実公 昭61−38652（ＪＰ，Ｙ２) (58)調査した分野(Int.Cl.7，ＤＢ名) B01F 13/06 A23L 1/202 A23L 1/238 B01F 3/04 B01F 5/00 F24H 1/10 ──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. 7 Identification code FI F24H 1/10 F24H 1/10 N (72) Inventor Takahiro Yamada 3-36 Noritakeshinmachi, Nishi-ku, Nagoya-shi, Aichi Noritake Co., Ltd. In Company Limited (56) References JP-A-8-11096 (JP, A) JP-A-61-192305 (JP, A) JP-B-63-34774 (JP, B2) JP-B-61-38652 (JP, A) , Y2) (58) Fields investigated (Int. Cl. 7 , DB name) B01F 13/06 A23L 1/202 A23L 1/238 B01F 3/04 B01F 5/00 F24H 1/10
Claims (3)
プから送られてきた該被加熱液体にスチームを直接混合
して加熱するための静止型混合器とで構成された管内連
続加熱装置において、該混合器内及び該混合器出口での
圧力を大気圧以下にするためのチャンバー及び真空発生
装置を有することを特徴とする低圧管内連続加熱装置。1. A continuous in-pipe heating device comprising a metering pump for feeding a liquid to be heated and a stationary mixer for directly mixing and heating steam to the liquid to be heated sent from the metering pump. A low-pressure tube continuous heating device, comprising: a chamber for reducing the pressure in the mixer and at the mixer outlet to an atmospheric pressure or less, and a vacuum generator.
〜７６０Ｔｏｒｒにすることを特徴とする請求項１の低
圧管内連続加熱装置。2. The pressure in the mixer and at the outlet of the mixer is 100
2. The low pressure in-pipe continuous heating apparatus according to claim 1, wherein the pressure is set to about 760 Torr.
ムを備えていることを特徴とする請求項１の低圧管内連
続加熱装置。3. The continuous heating apparatus in a low-pressure pipe according to claim 1, further comprising a flow control system for limiting excess steam.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14704699A JP3352051B2 (en) | 1999-04-16 | 1999-04-16 | Low pressure tube continuous heating device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14704699A JP3352051B2 (en) | 1999-04-16 | 1999-04-16 | Low pressure tube continuous heating device |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2000300976A JP2000300976A (en) | 2000-10-31 |
| JP3352051B2 true JP3352051B2 (en) | 2002-12-03 |
Family
ID=15421292
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP14704699A Expired - Fee Related JP3352051B2 (en) | 1999-04-16 | 1999-04-16 | Low pressure tube continuous heating device |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3352051B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4602311B2 (en) | 2006-11-09 | 2010-12-22 | 株式会社日阪製作所 | Steam contact heat sterilizer |
| KR102083896B1 (en) * | 2019-08-01 | 2020-03-03 | (주)제이스피티 | Heat-sterilizing device for beverage having direct steam mixing type and heat-sterilizing method for beverage using this device |
-
1999
- 1999-04-16 JP JP14704699A patent/JP3352051B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP2000300976A (en) | 2000-10-31 |
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