JPH02195844A - Method and device for treating hung meat - Google Patents
Method and device for treating hung meatInfo
- Publication number
- JPH02195844A JPH02195844A JP1443889A JP1443889A JPH02195844A JP H02195844 A JPH02195844 A JP H02195844A JP 1443889 A JP1443889 A JP 1443889A JP 1443889 A JP1443889 A JP 1443889A JP H02195844 A JPH02195844 A JP H02195844A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- hanging
- air
- duct
- intake
- 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.)
- Granted
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 100
- 238000000034 method Methods 0.000 title claims description 15
- 238000007664 blowing Methods 0.000 claims abstract description 7
- 238000009423 ventilation Methods 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000015177 dried meat Nutrition 0.000 claims description 5
- 229920002430 Fibre-reinforced plastic Polymers 0.000 claims description 4
- 239000011151 fibre-reinforced plastic Substances 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 abstract description 7
- 241001465754 Metazoa Species 0.000 abstract 2
- 239000007788 liquid Substances 0.000 description 7
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 238000007791 dehumidification Methods 0.000 description 4
- 238000004891 communication Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002093 peripheral effect Effects 0.000 description 2
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003670 easy-to-clean Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000002990 reinforced plastic Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
Landscapes
- Processing Of Meat And Fish (AREA)
Abstract
Description
【発明の詳細な説明】
〔発明の目的〕
（産業上の利用分野）
本発明は、屠肉を冷蔵前に懸肉として冷部と血抜きを行
う懸肉の処理方法並びにその装置に関する。DETAILED DESCRIPTION OF THE INVENTION [Objective of the Invention] (Industrial Field of Application) The present invention relates to a method and apparatus for processing dried meat, in which the cold portion and blood are removed from carcass as dried meat before refrigeration.
（従来の技術）
屠肉を加工処理する工程は、第８図に示すように屠殺、
水洗後懸肉として予冷と血抜きを、行い、次に枝肉とし
て冷蔵し、次に部分肉としてカットする順序で行われ、
懸肉処理としては、懸肉室内に設けた冷却器によりｉｏ
’ｃ前後に冷却した冷風を発生させ、この冷風を懸肉至
の天井に数ケ所取り付けたファンにより懸肉に直接吹き
付ける方法が採られていた。(Prior art) The process of processing carcass includes slaughtering,
After washing with water, the meat is pre-chilled and blood removed, then the carcass is refrigerated, and then the meat is cut into portions.
For meat processing, a cooler installed in the meat processing room is used to
The method used was to generate cold air that was cooled around 'c' and blow this cold air directly onto the kakeniku using fans installed at several locations on the ceiling of the kakeniku.
（発明が解決しようとりる課題）
上述のように従来の方法によるときは、懸肉に湿度が調
整されていない約１０℃の冷風が直接吹き付けられるた
め懸肉の水分の蒸発が少なく、また冷風が直接吹き付け
られるため肉の表面だけが乾燥して血抜きが悪く肉の品
質が低下する。ざらに懸肉室内の湿度が高いため、かび
等が発生するので衛生上好ましくない等の問題点がある
。(Problems to be Solved by the Invention) As mentioned above, when using the conventional method, since cold air of about 10°C with uncontrolled humidity is directly blown onto the meat, there is little evaporation of moisture in the meat, and the cold air Because it is sprayed directly on the meat, only the surface of the meat dries, making it difficult to remove blood and reducing the quality of the meat. In addition, the high humidity in the meat grinding chamber causes mold and other problems, which is undesirable from a sanitary standpoint.
本発明の目的は上述のような問題点に鑑み、冷風が懸肉
に直接部分的に当らないようにし、しかも懸肉仝体が均
一に冷却され同時に除湿され、また懸肉室にかび等が発
生しない懸肉の処理方法並びにその装置を提供するもの
である。In view of the above-mentioned problems, the object of the present invention is to prevent the cold air from directly hitting the hanging meat partially, to uniformly cool the hanging meat body and dehumidify it at the same time, and to prevent mold and the like from forming in the hanging meat room. The present invention provides a method and device for processing dried meat that does not occur.
（発明の構成）
（課題を解決するための手段）
本発明の懸肉の処理方法は、水洗後の屠肉を懸架した懸
肉室内において、除湿クーラにより温度と湿度を調整さ
れた除湿冷空気を懸肉に直接接触しないようにして前記
懸肉室の床面または天井面に向って吐出させ、床面に衝
突して上昇流となった空気または天井面に衝突して下降
流となった空気で前記懸肉を冷却除湿し、懸肉と接触後
の空気を前記除湿クーラに吸入させて循環させるもので
ある。(Structure of the Invention) (Means for Solving the Problems) The method for processing hung meat of the present invention is to use dehumidified cold air whose temperature and humidity are adjusted by a dehumidifying cooler in a meat hanging room in which carcass after being washed with water is suspended. The air is discharged toward the floor or ceiling of the meat-hanging room without making direct contact with the meat-hanging room, and the air collides with the floor and becomes an upward flow, or the air collides with the ceiling and becomes a downward flow. The above-mentioned hanging meat is cooled and dehumidified with air, and the air after contact with the hanging meat is sucked into the above-mentioned dehumidifying cooler and circulated.
また、上記本発明の懸肉の処理方法に使用される装置は
、懸肉室と、この懸肉室内に複数列に懸架された懸肉の
列の間に略水平方向に配設され下端に前記懸肉室の床面
に向って冷風吐出口を開口させた送風ダクトと、前記懸
肉の列の夫々の上方に沿って配設され適当間隔で下方に
向って吸気口を開口させた吸気ダクトと、前記懸肉室の
上部空間に設けられ一端送気側に前記送風ダクトが連結
され他端吸気側を開口させ前記吸気ダクトの排気口を臨
ませた除湿クーラとよりなるものである。Further, the apparatus used in the method for processing hung meat of the present invention is arranged approximately horizontally between a meat hanging chamber and a plurality of rows of hung meat suspended in this meat hanging chamber, and has a lower end. A ventilation duct having a cold air outlet opening toward the floor surface of the meat-hanging room; and an air intake duct disposed above each of the rows of meat-hanging meat and having intake ports opening downward at appropriate intervals. A dehumidifying cooler is provided in the upper space of the meat-hanging chamber, and has one end connected to the air duct on the air supply side, and the other end opened on the intake side so as to face the exhaust port of the air intake duct.
また、本発明の懸肉の処理装置は、排気ダクトの排気口
を大気中に開口させ、加熱装置を内装した除湿クーラの
吸入側に大気を導入させることもできるものである。Further, in the processing apparatus of the present invention, the exhaust port of the exhaust duct can be opened to the atmosphere, and the atmosphere can be introduced into the suction side of the dehumidifying cooler equipped with the heating device.
さらに本発明の懸肉の処理装置は、懸肉室と、この懸肉
室内に複数列に懸架された懸肉の上方に略水平方向に配
設され前記懸肉室の天井面に向って吐出口を開口させた
略水平の送風ダクトと、前記懸肉の列の夫々の下方に沿
って配設され適当間隔で上方に向って吸気口を開口ざヒ
た吸気ダクトと、前記懸肉空白に設けられた一端送気側
に前記送風ダクトが連結され他端吸気側に前記吸気ダク
トの排気口を臨ませた除湿クーラとよりなるものであり
、懸肉室の天壁に排出ファンを有する開閉自在の排出口
を開口し、除湿クーラに加熱装置を内装させるとともに
吸気側に外気と連通させた開閉自在の外気取入口を設け
ることもできるｂのである。さらに送風ダクトは、繊維
強化プラスチック類としたものである。Furthermore, the hanging meat processing apparatus of the present invention includes a hanging meat chamber, and a hanging meat that is disposed in a substantially horizontal direction above the hanging meat suspended in plural rows in the hanging meat chamber, and discharges the hanging meat toward the ceiling surface of the said hanging meat chamber. a substantially horizontal air blowing duct with an open outlet; an intake duct disposed along the bottom of each of the rows of hanging walls and having intake ports opened upward at appropriate intervals; The air blowing duct is connected to the air supply side at one end, and the exhaust port of the air intake duct faces the air intake side at the other end. It is also possible to open a freely adjustable exhaust port, install a heating device inside the dehumidifying cooler, and provide an outside air intake port that can be opened and closed and communicated with outside air on the intake side. Furthermore, the air duct is made of fiber-reinforced plastic.
（作用）
本発明の懸肉の処理方法は、除湿クーラで除湿した冷風
を右接懸肉に吹き付けることなく床面または天井面に向
って吐出した除湿冷空気が床面または天井面に衝突して
拡散されて床面または天月面の全面から反射し懸肉全面
を包み込むようにして上昇または下降し懸肉が全面的に
均等な温度の除湿冷空気によって除湿冷却される。(Function) The method for processing hanging meat of the present invention is such that the cold air dehumidified by the dehumidifying cooler is discharged toward the floor or ceiling without blowing it to the right hanging meat, and the dehumidified cold air collides with the floor or ceiling. The air is diffused and reflected from the entire surface of the floor or ceiling, rising or falling to cover the entire surface of the wall, and the wall surface is dehumidified and cooled by the dehumidified cold air of uniform temperature over the entire surface.
さらに、本発明の懸肉の処理装置は、懸肉の列の間に設
けられた送風ダクトの吐出口から除湿クーラで除湿冷却
された空気が床面に向って吐出され、さらに床面に衝突
した除湿冷空気は撹乱されて均質化され床面仝而より反
射され、懸肉全体を包み込んで冷即し吸湿吸湿した空気
は一部が吸気ダクトに吸気され除湿ターラに吸気され他
はそのまま除湿クーラに吸気されて循環する。Furthermore, in the hanging meat processing apparatus of the present invention, the air dehumidified and cooled by the dehumidifying cooler is discharged from the outlet of the ventilation duct provided between the rows of hanging meat toward the floor surface, and further collides with the floor surface. The dehumidified cold air is disturbed, homogenized, and reflected from the floor surface, and some of the air that has absorbed moisture is absorbed into the air intake duct, and the rest is directly dehumidified. Air is drawn into the cooler and circulated.
また、冬期に低温の大気を利用する場合は除湿クーラの
ヒートポンプの運転を休止し、除湿クーラに大気を導入
し除湿クーラに内装した加熱装置を運転して相対湿度を
低下させて送風ダクトより床面に向って吐出し、吸気ダ
クトで吸気した水分含有空気は排気口より大気中に排気
する。In addition, when using low-temperature air in the winter, the operation of the heat pump of the dehumidifying cooler is stopped, atmospheric air is introduced into the dehumidifying cooler, and the heating device built into the dehumidifying cooler is operated to lower the relative humidity. Moisture-containing air is discharged toward the surface and taken in through the intake duct, and is exhausted into the atmosphere through the exhaust port.
さらに本発明の懸肉の処理装置は、懸肉の上方に設けら
れた送風ダクトの上面から除湿クーラで除湿冷がされた
空気が天井面に向って吐出されさらに天井面に衝突した
空気は撹乱されて均一化され天井面全面より反射され懸
肉全体を包み込んで冷却し、吸湿吸湿した空気は下降し
て床面近くに吸気口を開口した吸気ダクトに吸気され除
湿クーラに吸入されて循環する。Furthermore, in the hanging meat processing apparatus of the present invention, the air that has been dehumidified and cooled by the dehumidifying cooler is discharged from the top surface of the air duct provided above the hanging meat toward the ceiling surface, and the air that collides with the ceiling surface is disturbed. The air is homogenized and reflected from the entire surface of the ceiling, enveloping and cooling the entire wall.The absorbed moisture descends and is taken into an intake duct with an intake port near the floor, where it is sucked into a dehumidifying cooler and circulated. .
また冬期大気が低温で乾燥している場合は、除湿クーラ
のヒートポンプの運転を休止し、除湿クーラに懸肉室の
外気取入口より人気を導入して除湿クーラに内装した加
熱装置により相対湿度を低下させた空気を天井に向けて
吐出し、懸肉室の天壁の排気口を閉じて懸肉室内を循環
させた後、大壁の排気口を聞き排気ファンによって吸湿
空気を排気口から大気中に排除する。In addition, when the air is low and dry in winter, the operation of the heat pump of the dehumidifying cooler is stopped, and the relative humidity is adjusted by introducing the outside air intake into the dehumidifying cooler from the outside air intake of the meat room and using the heating device built into the dehumidifying cooler. The reduced air is discharged toward the ceiling, and the exhaust port on the ceiling wall of the meat-hanging room is closed to circulate the meat inside the meat-hanging room.Then, the air is sucked up by an exhaust fan that listens to the exhaust port on the large wall, and then the moisture-absorbed air is released from the exhaust port into the atmosphere. exclude inside.
また送風ダクトは繊維強化プラスチック製として洗浄可
能にした。The ventilation duct is also made of fiber-reinforced plastic, making it washable.
（実施例）
実施例１
本発明の一実施例を第１図ないし第３図によって説明す
る。(Example) Example 1 An example of the present invention will be described with reference to FIGS. 1 to 3.
１は懸肉室で、懸肉搬入側１ａがら懸肉搬出側１ｂに向
って複数本の搬送レール２が並行に架設され、夫々の搬
送レール２には懸肉を吊架用の多数の吊８３がコロ（図
示せず）で係合され、適当間隔で搬送レール２上を搬入
側１ａから排出側１ｂに向って転勤搬送されるようにな
っている。Reference numeral 1 denotes a hanging meat room, in which a plurality of conveyance rails 2 are installed in parallel from the hanging meat carrying-in side 1a to the hanging meat carrying-out side 1b. 83 are engaged by rollers (not shown), and the paper is conveyed at appropriate intervals on the conveyor rail 2 from the carry-in side 1a toward the discharge side 1b.
また、懸肉室１の上部空間には、除湿クーラ４が設けら
れ、この除湿クーラ４の送気側開口５に連結され途中に
送気ファン６を有する送気管７が、前記搬送レール２間
にこれと平行に設けられた複数の強化プラスチック製で
円筒形の送風ダクト８に連通されている。この送用ダク
ト８ば搬送レール２の全長に亘って並行に設けられ、下
面長さ方向に搬送レール２よりも下方で床面に向って長
さ方向にスリット状に開口して除湿冷空気噴出用の吐出
口９が設けられている。さらに、懸肉室１の搬入側１ａ
の搬送レール２の上方には、これと平行の吸気ダクト１
０が設けられこの吸気ダクト１０の下面には適当間隔で
吸気口１１が開口されている。Further, a dehumidifying cooler 4 is provided in the upper space of the meat-hanging chamber 1, and an air supply pipe 7 connected to an air supply side opening 5 of the dehumidifying cooler 4 and having an air supply fan 6 in the middle is connected between the conveyor rails 2. It communicates with a plurality of cylindrical ventilation ducts 8 made of reinforced plastic and provided in parallel thereto. This feeding duct 8 is provided in parallel over the entire length of the conveyor rail 2, and opens in the lengthwise direction of the lower surface below the conveyor rail 2 in the shape of a slit toward the floor surface to blow out dehumidified cold air. A discharge port 9 for use is provided. Furthermore, the carry-in side 1a of the meat hanging room 1
Above the conveyor rail 2 is an air intake duct 1 parallel to this.
0, and intake ports 11 are opened at appropriate intervals on the lower surface of this intake duct 10.
そして吸気ダクト１０は途中に吸気ファン１２を為する
排気管１３に連通されこの排気管１３の一端排気口１４
は前記除湿クーラ４の吸入側開口１５の近くで開口され
ている。The intake duct 10 communicates with an exhaust pipe 13 that forms an intake fan 12 in the middle, and one end of this exhaust pipe 13 has an exhaust port 14.
is opened near the suction side opening 15 of the dehumidifying cooler 4.
除湿クーラ４は第３図に示すように、送気側開口５には
送気管７が連結され、吸入側聞口１５は開放されている
。そして、除湿クー５４内には送気側開口５側より吸入
側聞口１５に向って順次クーラ送気ファン１６、加熱装
置としての電熱ヒータ１７並びにスチームヒータ１８、
ヒートポンプの凝縮器の一部となる熱交換器１９、同じ
くヒートポンプの蒸発器２０が設けられている。また熱
交換器１９は図示されない圧縮機の吐出側からの一部の
ホットガスが導入されるホットガス管２１に接続され熱
交換器１９から導出された高圧液管２２は受液器２３に
接続される。受液器２３からの途中に止弁２５を有する
高圧液管２４は途中に止弁３０を有する高圧液管３１と
ともに膨脹弁２６に接続され、高圧液管３１には圧縮機
からの残りのホットガスの凝縮液が導入される。As shown in FIG. 3, in the dehumidifying cooler 4, an air supply pipe 7 is connected to an air supply side opening 5, and an intake side opening 15 is open. Inside the dehumidifying cooler 54, from the air supply side opening 5 side toward the suction side opening 15, a cooler air supply fan 16, an electric heater 17 as a heating device, a steam heater 18,
A heat exchanger 19, which is part of the condenser of the heat pump, and an evaporator 20, which is also a heat pump, are provided. The heat exchanger 19 is also connected to a hot gas pipe 21 into which some hot gas from the discharge side of the compressor (not shown) is introduced, and a high-pressure liquid pipe 22 led out from the heat exchanger 19 is connected to a liquid receiver 23. be done. A high-pressure liquid pipe 24 having a stop valve 25 on the way from the liquid receiver 23 is connected to an expansion valve 26 together with a high-pressure liquid pipe 31 having a stop valve 30 on the way, and the high-pressure liquid pipe 31 receives the remaining hot water from the compressor. Gas condensate is introduced.
ｍ脹弁２６からの低圧液管２７が前記蒸発器２０に接続
され、蒸発器２０からの低圧ガス管２８が途中に圧力調
制弁２９を介して圧縮機の吸入側に接続されている。A low pressure liquid pipe 27 from the m-expansion valve 26 is connected to the evaporator 20, and a low pressure gas pipe 28 from the evaporator 20 is connected to the suction side of the compressor via a pressure regulating valve 29 in the middle.
次に上述の装置を用いた懸肉の処理方法の一例を説明す
る。Next, an example of a method for processing dried meat using the above-mentioned apparatus will be explained.
懸肉室１には屠殺、水洗された懸肉３２が搬入され、吊
鉤３によって搬送レール２に懸架され、搬入側１ａから
搬出側１ｂに向って搬送されている。Slaughtered and washed meat 32 is carried into the hanging meat chamber 1, suspended on the conveyor rail 2 by a hanging hook 3, and conveyed from the carry-in side 1a toward the carry-out side 1b.
懸肉室１内の除湿クーラ４からは蒸発器２０で４℃に冷
却除湿され熱交換器１９で８℃に加熱されて目的の相対
湿度７０％に除湿され送気ファン６により空気が送風ダ
クト８に送出される。From the dehumidifying cooler 4 in the meat hanging room 1, the air is cooled and dehumidified to 4°C by the evaporator 20, heated to 8°C by the heat exchanger 19, dehumidified to the target relative humidity of 70%, and then sent by the air fan 6 to the air duct. Sent on 8th.
さらに送風ダクト８に送られた除湿冷空気は、送風ダク
ト８の下面の吐出口９から垂直に床面に向って５ ａ／
Ｓｅｃ 〜６ ＴｒＬ／Ｓｅｃ （７）速度で吹き出し
、床面に衝突し拡散して反射され、懸肉３２の全面に均
等な温度と湿度で接触して懸肉３２の冷却と水分の除去
と血抜きが行われる。懸肉室１内の懸°肉処理時間は約
４０分である。このようにして懸肉３２に接触後の水分
を含む冷風は、吸気ファン１２で吸気される吸気ダクト
１０の吸気口１１より吸気され排気管１３の排気口１４
より除湿クーラ４の吸入側聞口１５に向って吐出される
。そして再び循環する。Furthermore, the dehumidified cold air sent to the ventilation duct 8 is directed vertically toward the floor from the discharge port 9 on the lower surface of the ventilation duct 8.
Sec ~6 TrL/Sec (7) It blows out at a speed, collides with the floor surface, diffuses and is reflected, and contacts the entire surface of the meat 32 with uniform temperature and humidity to cool the meat 32, remove moisture, and cool the meat 32. Extraction is performed. The time required for the meat hanging process in the meat hanging chamber 1 is approximately 40 minutes. In this way, the cold air containing moisture after coming into contact with the hanging wall 32 is taken in through the intake port 11 of the intake duct 10, which is taken in by the intake fan 12, and is drawn into the exhaust port 14 of the exhaust pipe 13.
It is discharged toward the suction side port 15 of the dehumidifying cooler 4. Then it cycles again.
この際、吸気ダクト１０による吸気は懸肉室１の搬入側
１ａの水分を含む懸肉３２の位回でのみ行われる。何故
ならば、搬入側１ａの懸肉３２は水洗後の状態で水分が
多く、送風ダクト８内の送風温度は１０’Ｃ前後である
ため搬入側１ａに近い送風ダクト８に結露を生じ易く、
これが一部送風ダクト８からの吐出空気に巻き込まれて
送風される。この水分を含む空気が懸肉室１内を循環し
ないように水分を多く含む空気を集中的に吸入して除湿
クー５４で除湿するためである。At this time, the air intake through the intake duct 10 is performed only at the portion of the meat 32 containing moisture on the delivery side 1a of the meat cutting chamber 1. This is because the hanging wall 32 on the carry-in side 1a has a lot of moisture after washing with water, and the temperature of the air inside the blower duct 8 is around 10'C, so dew condensation is likely to occur in the blower duct 8 near the carry-in side 1a.
A part of this is caught up in the air discharged from the ventilation duct 8 and is blown. This is because air containing a large amount of moisture is intensively sucked in and dehumidified by the dehumidifying cooler 54 so that this air containing moisture does not circulate inside the meat hanging chamber 1.
したがって水分が除去されている搬出側１ｂに近い懸肉
３２と接触した上昇流空気は吸気ダクト１０に吸入され
ることなり直接除湿クーラ４の吸入側開口１５より吸入
される。Therefore, the upwardly flowing air that has come into contact with the hanging wall 32 near the discharge side 1b from which moisture has been removed is sucked into the intake duct 10 and is directly sucked through the suction side opening 15 of the dehumidifying cooler 4.
また除湿クーラ４はヒートポンプによって運転され、加
熱装置としての電熱ヒータ１７、スチームヒータ１８は
この際使用しない。そして吸入側開口１５より吸入され
た空気は、蒸発器２０で冷却除湿され、熱交換器１９で
加温されて相対湿度を下げて送気側聞０５よりに送出さ
れて循環する。Further, the dehumidifying cooler 4 is operated by a heat pump, and the electric heater 17 and steam heater 18 as heating devices are not used at this time. The air sucked in through the suction side opening 15 is cooled and dehumidified in the evaporator 20, heated in the heat exchanger 19 to lower its relative humidity, and then sent out to the air supply side opening 05 for circulation.
除湿クーラ４で除去される水分を第４図に示す空気線図
によって説明する。除湿クーラ４に吸入されたＰ１点の
温度ｔ１℃の空気が蒸発器２０によりＰｚ点でｔ２℃ま
で冷却された後、熱交換器１９によりてＰ３で１３℃ま
で加熱されたとすると、吸入される空気の絶対湿度ｘ１
が吐出空気の絶対湿度×２まで除湿されてＸＩ −Ｘ２
＝ΔＸだけの水分が除去されることになる。The moisture removed by the dehumidifying cooler 4 will be explained with reference to the psychrometric chart shown in FIG. Assuming that air at a temperature of t1°C at point P1, which is sucked into the dehumidifying cooler 4, is cooled to t2°C at point Pz by the evaporator 20, and then heated to 13°C at point P3 by the heat exchanger 19, the air is sucked into the dehumidifying cooler 4. Absolute humidity of air x1
is dehumidified to the absolute humidity x 2 of the discharged air
=ΔX amount of moisture will be removed.
なお、電熱ヒータ１７やスチームヒータ１８は、除湿ク
ーラ４の運転開始時やヒートポンプの運転休止時の熱源
として使用される。Note that the electric heater 17 and the steam heater 18 are used as heat sources when the dehumidifying cooler 4 starts operating and when the heat pump stops operating.
実施例２ 他の実施例を第５図によって説明する。Example 2 Another embodiment will be explained with reference to FIG.
懸肉室１の側壁には夫々ダンパー３３．３４を有する排
出口３５と大気吸入口３６を設け、前記排出口３５には
吸気ダクト１０に連通した排気管１３の排気口１４が接
続され、大気吸入口３６には、搬入側１ａの除湿クーラ
４の吸入側開口１５に連結した吸入管３７が接続されて
いる。An exhaust port 35 and an atmospheric air intake port 36 having dampers 33 and 34, respectively, are provided on the side wall of the meat-hanging chamber 1. The exhaust port 35 is connected to the exhaust port 14 of the exhaust pipe 13 communicating with the intake duct 10, and the atmospheric air is A suction pipe 37 connected to the suction side opening 15 of the dehumidifying cooler 4 on the carry-in side 1a is connected to the suction port 36.
図示されていないが空白空気循環用の除湿クーラは、懸
肉室１内の搬出側の上部空間に設けられている。Although not shown, a dehumidifying cooler for circulating blank air is provided in the upper space on the unloading side of the meat roasting chamber 1.
また排気管１３と吸入管３７は途中にダンパー３８を有
する連通管３９で連通されている。Further, the exhaust pipe 13 and the intake pipe 37 are communicated through a communication pipe 39 having a damper 38 in the middle.
この実施例２においてその他の構成は実施例１と同様で
ある。The other configurations in this second embodiment are the same as those in the first embodiment.
この実施例２は、冬期、低湿で乾燥した外気を利用する
方法で除湿クーラ４のヒートポンプの運転を休止させて
おく。そして排出口３５、吸入口３６のダンパー３３．
３４を聞き連通管３９のダンパー３８を閉じておき、吸
入管３７より外気を除湿クーラ４に導入し、電熱ヒータ
１７またはスチームヒータ１８で吸入外気を加温して相
対湿度を低下させ、これを送風ダクト８に送風する。ま
た吸気ダクト１０に吸入された吸湿空気は、排気管１３
の排気口１４より大気中へ排除される。In this second embodiment, the operation of the heat pump of the dehumidifying cooler 4 is stopped during the winter by using a method that utilizes low-humidity and dry outside air. and dampers 33 for the discharge port 35 and the suction port 36.
34, the damper 38 of the communication pipe 39 is closed, outside air is introduced into the dehumidifying cooler 4 through the suction pipe 37, and the electric heater 17 or steam heater 18 heats the intake outside air to lower the relative humidity. Air is blown into the air duct 8. In addition, the hygroscopic air sucked into the intake duct 10 is transferred to the exhaust pipe 13.
is discharged into the atmosphere from the exhaust port 14 of.
さらに連通管３９のダンパー３８を開き排出口３５、吸
入口３６を閉じておくと、吸湿空気は除湿クーラ４に吸
入されるから、この場合はヒートポンプを運転して除湿
を行う。Further, when the damper 38 of the communication pipe 39 is opened and the discharge port 35 and the suction port 36 are closed, the moisture-absorbing air is sucked into the dehumidification cooler 4, and in this case, the heat pump is operated to perform dehumidification.
また懸肉室１の搬出側（図示せず）の水分の少ない懸肉
３２と接触した空気は何れの場合も吸気ダクト１０に吸
気されることなくそのまま搬出側に設けられた除湿クー
５４に吸入されて循環する。Furthermore, in any case, the air that has come into contact with the low-moisture meat 32 on the carry-out side (not shown) of the meat-hanging chamber 1 is sucked into the dehumidifying cooler 54 provided on the carry-out side without being sucked into the intake duct 10. and circulate.
尚、実施例２においてその他の作用は実施例１と同様で
ある。The other functions in the second embodiment are the same as those in the first embodiment.
実施例３ 他の実施例を第６図、第７図によって説明する。Example 3 Another embodiment will be explained with reference to FIGS. 6 and 7.
懸肉ｖ１内の搬送レール２の上方に、この搬送レール２
と平行方向に複数の送風ダクト８が設けられ、この送風
ダクト８の上面長さ方向にスリット状に除湿冷空気噴出
用の吐出口９が開口されている。ざらに懸肉室１の底部
近くには前記搬送レール２と平行の複数の吸気ダクト１
０が設けられ、この吸気ダクト１０には適当間隔で上向
に開口した吸気口１１が開口されている。This transport rail 2 is placed above the transport rail 2 in the hanging wall v1.
A plurality of blower ducts 8 are provided in a direction parallel to the upper surface of the blower duct 8, and a slit-shaped discharge port 9 for blowing out dehumidified cold air is opened in the length direction of the upper surface of the blower duct 8. A plurality of intake ducts 1 are arranged parallel to the conveyor rail 2 near the bottom of the meat-hanging chamber 1.
0, and this intake duct 10 has intake ports 11 opened upward at appropriate intervals.
また、懸肉室１内の前後左右には除湿クーラ４が設けら
れ、この除湿クーラ４の送気側から導出され途中に送風
ファン６を有する送気管７が前記送風ダクト８に連通開
口され、また除湿クーラ４の吸気側には排気管１３が開
口され、排気管１３は吸気ファン１２を介して前記吸気
ダクト１０に連結されている。In addition, dehumidifying coolers 4 are provided at the front, rear, left and right sides of the meat hanging chamber 1, and an air pipe 7 led out from the air supply side of the dehumidifying cooler 4 and having a ventilation fan 6 in the middle is opened to communicate with the ventilation duct 8, Further, an exhaust pipe 13 is opened on the intake side of the dehumidifying cooler 4, and the exhaust pipe 13 is connected to the intake duct 10 via an intake fan 12.
さらに、懸肉室１の天壁４０には、排出ファン４２を内
装した開閉自在の朗出口４１が設けられ、また懇肉室１
の周壁の前記除湿クーラ４の吸気側近くには、開閉自在
の外気取入口４３が開口されている。Furthermore, the top wall 40 of the meat-hanging room 1 is provided with an openable outlet 41 that is equipped with an exhaust fan 42 and can be freely opened and closed.
An outside air intake port 43 that can be opened and closed is opened near the intake side of the dehumidifying cooler 4 on the peripheral wall of the dehumidifying cooler 4 .
この実施例３においてその他の構成は実施例１と同様で
ある。The other configurations in this third embodiment are the same as those in the first embodiment.
次にこの実施例３の装置を用いた懸肉処理方法を説明す
る。Next, a method for processing thickened meat using the apparatus of Example 3 will be explained.
懸肉字１の天壁４０の排出口４１と周壁の外気取入口４
３を閉じておき、除湿クーラ４のヒートポンプを運転し
て送気ファン６を介して送られる除湿冷空気を送風ダク
ト８の吐出口９から上向に吹出すと、天井に衝突して下
向に拡散された空気が懸肉３２の全面に均等な温度と湿
度で接触し懸肉３２の冷却と水分の除去と血抜きを行い
、吸湿吸湯した空気はさらに下降して床面近くに上向に
開口した吸気口１１より吸気ダクト１０に吸入され除湿
クーラ４に吸入されて除湿され再び送風ダクト８に送ら
れて懸肉室１内を循環する。Exhaust port 41 in the ceiling wall 40 of Kakejiji 1 and outside air intake port 4 in the peripheral wall
3 is closed and the heat pump of the dehumidifying cooler 4 is operated to blow dehumidified cold air sent via the air fan 6 upward from the outlet 9 of the air duct 8, it collides with the ceiling and flows downward. The diffused air contacts the entire surface of the hanging meat 32 with uniform temperature and humidity, cooling the hanging meat 32, removing moisture, and draining blood, and the air that has absorbed moisture and hot water further descends and rises near the floor surface. The air is drawn into the air intake duct 10 through the air inlet 11 opened in the opposite direction, and is drawn into the dehumidifying cooler 4 to be dehumidified, and then sent to the air duct 8 again and circulated within the meat hanging chamber 1.
また、冬期外気温度が低く、湿度が低い場合は、除湿ク
ーラ４のヒートポンプの運転を休止させておく。そして
外気取入口４３を開き、外気を直接除湿クーラ４に導入
し電熱ヒータ１７またはスチームヒータ１８で外気を加
温して相対湿度を低下させ、除湿空気を送風ダクト８に
送風し上向に吐出して懸肉処理を行う。この際の天壁４
０の排出口４１は閉じておき、上方から下降する空気を
吸気ダクト１０から除湿クーラ４に吸入して懸肉室１内
を循環させ、成程度循環空気が吸湿した後排出口４１を
開き排出ファン４２を作動させて吸湿空気を強制的に一
挙に懸肉室１外へ排気する。その他の作用は実施例１と
同様である。Further, when the outside air temperature and humidity are low in winter, the operation of the heat pump of the dehumidifying cooler 4 is stopped. Then, the outside air intake port 43 is opened, outside air is introduced directly into the dehumidifying cooler 4, the outside air is heated by the electric heater 17 or the steam heater 18, the relative humidity is lowered, and the dehumidified air is blown into the ventilation duct 8 and discharged upward. Then, process the meat for cutting. Ceiling wall 4 at this time
The exhaust port 41 of No. 0 is closed, and the air descending from above is sucked into the dehumidifying cooler 4 through the intake duct 10 and circulated within the meat racking chamber 1. After the circulating air has absorbed moisture to a certain degree, the exhaust port 41 is opened and discharged. The fan 42 is operated to forcefully exhaust the moisture-absorbed air to the outside of the meat-hanging chamber 1 all at once. Other operations are the same as in Example 1.
本発明によれば、懸肉室に吊架けられた懸肉に直接冷風
が吹きつけられることなく床面または天井面から全面的
に反射した除湿冷空気が懸肉全体を均等な温度と湿度で
包み込むため、懸肉の表面だけが乾燥することがなく、
血扱きが確実に行われ肉の品質が向上する。また懸肉室
内の空気は除湿クーラで温度と湿度が調整されているか
ら、上述の効果を一層内上させることができる。According to the present invention, the cold air is not blown directly onto the meat hanging in the meat-hanging room, but the dehumidified cold air that is reflected from the floor or ceiling surface keeps the whole meat at an even temperature and humidity. Because it is wrapped, only the surface of the hakeniku does not dry out.
The blood is handled reliably and the quality of the meat improves. In addition, since the temperature and humidity of the air in the meat roasting chamber is controlled by a dehumidifying cooler, the above-mentioned effects can be further enhanced.
また、懸肉室内には吸気ダクトを設け、水分を多く含む
空気を吸入して除湿クーラに送り込み除湿空気を吐出し
て循環が行われ、水分を懸肉室中に分散させることがな
い。このため懸肉室内の湿度を低く保ちかび等の発生を
防ぐことができる。Further, an air intake duct is provided in the meat-pounding chamber, and air containing a large amount of moisture is sucked in, sent to a dehumidifying cooler, and dehumidified air is discharged for circulation, so that moisture is not dispersed in the meat-pounding chamber. Therefore, it is possible to keep the humidity in the meat-hanging chamber low and prevent mold and the like from forming.
さらに冬期、大気が低温乾燥状態の場合は、吸気ダクト
で吸気した湿度の高い空気を懸肉室外へ排気し、除湿ク
ーラには低温で乾燥した大気を吸入させることによりヒ
ートポンプの運転を休止させて除湿することができ電力
費等を節減することができる。Furthermore, in winter, when the atmosphere is low and dry, the humid air taken in by the intake duct is exhausted outside the meat room, and the dehumidification cooler is forced to draw in low temperature and dry air, stopping the operation of the heat pump. It can dehumidify and save electricity costs.
また、送風ダクトは繊維強化プラスチック製としたから
容易に洗浄が出来衛生的である。In addition, the ventilation duct is made of fiber-reinforced plastic, making it easy to clean and sanitary.
第１図は本発明の懸肉の処理装置の一実施例を示す縦断
側面図、第２図は同上Ａ−ＡｌｉＩｌｉ面図、第３図は
除湿クーラの説明図、第４図は同上実施例の空気線図、
第５図は他の実施例を示す懸肉の処理装置の縦断正面図
、第６図はさらに他の実施例を示す懸肉処理装置の縦断
側面図、第７図は同上縦断正面図、第８図は従来の工程
説明図である。
１・・懸肉室、４・・除湿クーラ、８・・送風ダクト、
９・・吐出口、１０・・吸気ダクト、１１・・吸気口、
１４・・排気口、１７．１８・・加熱装置としての電熱
ヒータ並びにスチームヒータ、３２・・懸肉、３７・・
吸入管、４０・・天壁、４１・・排出口、４２・・排出
ファン、４３・・外気取入口。Fig. 1 is a vertical sectional side view showing one embodiment of the hanging meat processing apparatus of the present invention, Fig. 2 is a side view of A-AliIli as above, Fig. 3 is an explanatory diagram of a dehumidifying cooler, and Fig. 4 is an embodiment of the same as above. psychrometric chart,
FIG. 5 is a longitudinal sectional front view of a hanging meat processing apparatus showing another embodiment, FIG. 6 is a longitudinal sectional side view of the hanging meat processing apparatus showing still another embodiment, and FIG. 7 is a longitudinal sectional front view of the same. FIG. 8 is an explanatory diagram of a conventional process. 1. Meat hanging room, 4. Dehumidification cooler, 8. Air duct,
9...Discharge port, 10...Intake duct, 11...Intake port,
14...Exhaust port, 17.18...Electric heater and steam heater as a heating device, 32...Hung meat, 37...
Suction pipe, 40...Ceiling wall, 41...Exhaust port, 42...Exhaust fan, 43...Outside air intake.
Claims (6)
クーラにより温度と湿度を調整された除湿冷空気を懸肉
に直接接触しないようにして前記懸肉室の床面または天
井面に向つて吐出させ、床面に衝突して上昇流となった
空気または天井面に衝突して下降流となつた空気で前記
懸肉を冷却除湿し、懸肉と接触後の空気を前記除湿クー
ラに吸入させて循環させることを特徴とする懸肉の処理
方法。(1) In the meat hanging room where the carcass after washing with water is suspended, dehumidified cold air whose temperature and humidity have been adjusted by a dehumidifying cooler is delivered to the floor or ceiling of the meat hanging room so as not to come into direct contact with the hanging meat. The suspended meat is cooled and dehumidified by the air that collides with the floor and becomes an upward flow or the air that collides with the ceiling and becomes a downward flow, and the air that comes into contact with the suspended meat is transferred to the dehumidifying cooler. A method for processing dried meat, characterized by inhaling and circulating it.
肉の列の間に略水平方向に配設され下端に前記懸肉室の
床面に向つて冷風吐出口を開口させた送風ダクトと、前
記懸肉の列の夫々の上方に沿って配設され適当間隔で下
方に向つて吸気口を開口させた吸気ダクトと、前記懸肉
室の上部空間に設けられ一端送気側に前記送風ダクトが
連結され他端吸気側を開口させ前記吸気ダクトの排気口
を臨ませた除湿クーラとよりなることを特徴とする懸肉
の処理装置。(2) Disposed approximately horizontally between the meat hanging chamber and the rows of hanging meat suspended in the meat hanging chamber in multiple rows, with a cold air outlet opening at the lower end toward the floor surface of the meat hanging chamber. an air blowing duct arranged along the upper part of each of the rows of hanging meat and having intake ports opening downward at appropriate intervals; What is claimed is: 1. A dehumidifying cooler comprising a dehumidifying cooler connected to the air blowing duct on the air side and having the other end open on the air intake side so as to face the exhaust port of the air intake duct.
肉の列の間に略水平方向に配設され下端に前記懸肉室の
床面に向って冷風吐出口を開口させた送風ダクトと、前
記懸肉の列の夫々の上方に沿って配設され適当間隔で下
方に向つて吸気口を開口させ排気口を大気中に開口させ
た吸気ダクトと、懸肉室の上部空間に設けられ加熱装置
を内装し一端送気側に前記送風ダクトが連結され他端吸
気側を開口させ大気吸入管を臨ませた除湿クーラとより
なることを特徴とする懸肉の処理装置。(3) The meat hanging chamber is arranged approximately horizontally between the rows of hanging meat suspended in the meat hanging chamber in multiple rows, and a cold air outlet is opened at the lower end toward the floor surface of the meat hanging chamber. a ventilation duct arranged above each of the rows of hanging meat, an intake duct having an intake port opening downward at appropriate intervals and an exhaust port opening to the atmosphere; A hanging meat processing device comprising a dehumidifying cooler installed in an upper space and equipped with a heating device, one end connected to the air duct on the air supply side, and the other end opened on the intake side to face an atmospheric suction pipe. .
肉の上方に略水平方向に配設され前記懸肉室の天井面に
向つて吐出口を開口させた略水平の送風ダクトと、前記
懸肉の列の夫々の下方に沿つて配設され適当間隔で上方
に向って吸気口を開口させた吸気ダクトと、前記懸肉室
内に設けられた一端送気側に前記送風ダクトが連結され
他端吸気側に前記吸気ダクトの排気口を臨ませた除湿ク
ーラとよりなることを特徴とする懸肉の処理装置。(4) A meat-hanging chamber, and a substantially horizontal wall which is arranged in a substantially horizontal direction above the meat-hanging meat suspended in plural rows in the meat-hanging chamber and has a discharge port opening toward the ceiling surface of the meat-hanging chamber. a ventilation duct, an air intake duct disposed along the bottom of each of the rows of hanging meat and having intake ports opening upward at appropriate intervals; What is claimed is: 1. A hanging meat processing apparatus comprising a dehumidifying cooler connected to an air duct and having the other end facing the exhaust port of the air intake duct.
出口を開口し、除湿クーラに加熱装置を内装させるとと
もに吸気側に外気と連通させた開閉自在の外気取入口を
設けたことを特徴とする請求項４記載の懸肉の処理装置
。(5) An openable and closable exhaust port with an exhaust fan is opened in the ceiling wall of the meat room, a heating device is installed inside the dehumidifying cooler, and an openable and closable outside air intake port that communicates with outside air is provided on the intake side. 5. The hanging meat processing apparatus according to claim 4.
あることを特徴とする請求項２ないし５のいずれかに記
載の懸肉の処理装置。(6) The hanging meat processing apparatus according to any one of claims 2 to 5, wherein the ventilation duct is cylindrical and made of fiber-reinforced plastic.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1443889A JP2730747B2 (en) | 1989-01-24 | 1989-01-24 | Processing method and apparatus for processing meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1443889A JP2730747B2 (en) | 1989-01-24 | 1989-01-24 | Processing method and apparatus for processing meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02195844A true JPH02195844A (en) | 1990-08-02 |
| JP2730747B2 JP2730747B2 (en) | 1998-03-25 |
Family
ID=11861026
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1443889A Expired - Fee Related JP2730747B2 (en) | 1989-01-24 | 1989-01-24 | Processing method and apparatus for processing meat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2730747B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008301784A (en) * | 2007-06-08 | 2008-12-18 | Mayekawa Mfg Co Ltd | Method and apparatus for cooling and hot water-making in meat-treating site |
| JP6460179B1 (en) * | 2017-08-08 | 2019-01-30 | ダイキン工業株式会社 | Food cooling method |
| EP3704947A1 (en) * | 2019-03-05 | 2020-09-09 | Polat Dönerproduktion GmbH | Method for storing and transporting döner spikes and apparatus used therefor |
| CN115211452A (en) * | 2022-07-25 | 2022-10-21 | 山东华誉机械设备有限公司 | Cattle and sheep slaughtering and cutting frame convenient to change placement height |
-
1989
- 1989-01-24 JP JP1443889A patent/JP2730747B2/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008301784A (en) * | 2007-06-08 | 2008-12-18 | Mayekawa Mfg Co Ltd | Method and apparatus for cooling and hot water-making in meat-treating site |
| JP6460179B1 (en) * | 2017-08-08 | 2019-01-30 | ダイキン工業株式会社 | Food cooling method |
| WO2019031483A1 (en) * | 2017-08-08 | 2019-02-14 | ダイキン工業株式会社 | Food cooling method |
| CN111033157A (en) * | 2017-08-08 | 2020-04-17 | 大金工业株式会社 | Food cooling method |
| EP3704947A1 (en) * | 2019-03-05 | 2020-09-09 | Polat Dönerproduktion GmbH | Method for storing and transporting döner spikes and apparatus used therefor |
| CN115211452A (en) * | 2022-07-25 | 2022-10-21 | 山东华誉机械设备有限公司 | Cattle and sheep slaughtering and cutting frame convenient to change placement height |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2730747B2 (en) | 1998-03-25 |
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