JPH0445155B2 - - Google Patents
Info
- Publication number
- JPH0445155B2 JPH0445155B2 JP22658186A JP22658186A JPH0445155B2 JP H0445155 B2 JPH0445155 B2 JP H0445155B2 JP 22658186 A JP22658186 A JP 22658186A JP 22658186 A JP22658186 A JP 22658186A JP H0445155 B2 JPH0445155 B2 JP H0445155B2
- Authority
- JP
- Japan
- Prior art keywords
- temperature
- brine
- thawing
- refrigerator
- frozen food
- 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
Links
- 238000010257 thawing Methods 0.000 claims description 88
- 239000012267 brine Substances 0.000 claims description 85
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 85
- 235000013611 frozen food Nutrition 0.000 claims description 64
- 238000001816 cooling Methods 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 19
- 238000005057 refrigeration Methods 0.000 claims description 19
- 235000013305 food Nutrition 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 12
- 239000011248 coating agent Substances 0.000 claims description 2
- 238000000576 coating method Methods 0.000 claims description 2
- 238000009413 insulation Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 description 10
- 235000013372 meat Nutrition 0.000 description 6
- 230000008014 freezing Effects 0.000 description 5
- 238000007710 freezing Methods 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000013459 approach Methods 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 230000005611 electricity Effects 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002528 anti-freeze Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- NBVXSUQYWXRMNV-UHFFFAOYSA-N fluoromethane Chemical compound FC NBVXSUQYWXRMNV-UHFFFAOYSA-N 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
Description
【発明の詳細な説明】
産業上の利用分野
この発明は、凍結食品の解凍方法に関し、更に
詳細には、気液接触により加湿した空気を使用す
ることなく、凍結食品を殆ど凍結寸前の自然状態
または僅かに凍結した状態に解凍することがで
き、しかもその理想解凍状態のまま高湿度での保
存をなし得る高湿度解凍庫による凍結食品の解凍
方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application This invention relates to a method for thawing frozen foods, and more specifically, the present invention relates to a method for thawing frozen foods, and more specifically, thawing frozen foods in a natural state that is almost on the verge of freezing, without using humidified air through gas-liquid contact. The present invention also relates to a method for thawing frozen foods using a high-humidity thawing chamber that can thaw frozen foods into a slightly frozen state and store them in the ideal thawed state at high humidity.
従来技術
鮮度の高い肉類を大量に流通させる手段とし
て、液化ガスに肉類を接触させてこれを超低温で
瞬間凍結させ、この冷凍肉を消費地に向けて輸送
することが一般に行なわれている。またマグロ等
の遠洋漁業で捕獲される魚類も、冷凍保存された
状態で輸送その他流通に供される。このため流通
経路の末端である小売店等では、これら冷凍肉や
冷凍魚（以下「凍結食品」という）の販売に先立
つて解凍を行なう必要があり、専用の解凍庫を備
える店舗が増大してきている。Prior Art As a means of distributing fresh meat in large quantities, it is common practice to bring the meat into contact with liquefied gas, flash-freeze it at an ultra-low temperature, and then transport this frozen meat to the place of consumption. Fish such as tuna caught in deep-sea fishing are also transported or distributed in a frozen state. For this reason, retail stores, etc. at the end of the distribution channel, must thaw these frozen meats and frozen fish (hereinafter referred to as "frozen foods") before selling them, and an increasing number of stores are equipped with dedicated thawing cabinets. There is.
従来実施されている凍結食品の解凍方法には、
凍結食品を室温で放置することによる自然解凍法
や、電熱を使用して強制加温を行なう電気解凍法
が知られている。しかし自然解凍法では、解凍状
態のコントロールが一般に困難で、解凍が不充分
であつたり、過度に解凍しすぎたりする欠点があ
る。また電気解凍法では、解凍が不均一になり易
いという欠点があつた。加えてこれ等の解凍法で
は、周囲雰囲気の湿度が低下するために、肉類の
解凍時にドリツプ（肉汁）が出易く、従つて解凍
後の商品価値が著しく低下する等の欠点も指摘さ
れる。 Conventional methods of thawing frozen foods include:
A natural thawing method in which frozen foods are left at room temperature and an electric thawing method in which forced heating is performed using electric heat are known. However, in the natural thawing method, it is generally difficult to control the thawing state, and the disadvantage is that the thawing may be insufficient or may be thawed excessively. Furthermore, the electric thawing method has the disadvantage that thawing tends to be uneven. In addition, these thawing methods have been pointed out to have drawbacks, such as the fact that drips (gravy) are likely to come out when the meat is thawed due to a decrease in the humidity of the surrounding atmosphere, resulting in a significant decrease in the product value after thawing.
そこでドリツプが出易い凍結食品を解凍するに
際し、解凍庫の庫内空気を噴霧水に接触（気液接
触）させて加湿し、この加湿空気を庫内に循環さ
せて凍結食品の表面に水分を凝結させ、水分の凝
結時に放出される潜熱を利用して解凍を行なう高
湿度解凍庫の使用が普及し始めている。 Therefore, when thawing frozen foods that tend to drip, the air inside the thawing chamber is brought into contact with spray water (gas-liquid contact) and humidified, and this humidified air is circulated inside the chamber to add moisture to the surface of the frozen foods. The use of high-humidity thawing chambers, which condense water and thaw it using the latent heat released when it condenses, is becoming widespread.
発明が解決しようとする問題点
前述した気液接触による加湿空気を使用した高
湿度解凍庫は、食品の表面に水分が凝結するため
ドリツプの流出を抑制し得る利点を有するが、次
の新たな問題点を派生している。その１つは、凍
結食品の解凍途中で、該食品の表面に著しい着霜
を生じ、この霜が解凍終了時に溶けることにより
食品表面が水濡れ状態となり、解凍後の保存に重
大な影響を生じることである。また他の１つは、
庫内空気を噴霧水に接触させることにより加湿水
に細菌等が混入し易く、これにより解凍後の食品
の汚染対策を講じなければならない点である。Problems to be Solved by the Invention The above-mentioned high-humidity thawing chamber that uses humidified air through gas-liquid contact has the advantage of suppressing the outflow of drips because moisture condenses on the surface of the food. The problem is derived. One of them is that during thawing of frozen food, significant frost forms on the surface of the food, and when this frost melts at the end of thawing, the surface of the food becomes wet, which has a serious impact on storage after thawing. That's true. Another one is
By bringing the air inside the refrigerator into contact with the sprayed water, bacteria, etc. are likely to be mixed into the humidifying water, and countermeasures must be taken to prevent contamination of the food after thawing.
発明の目的
本発明は、殊に気液接触により加湿した空気を
使用する従来の高湿度解凍庫に内在している問題
点に鑑み、これを好適に解決するべく提案された
ものであつて、凍結食品を変質させることなく、
短時間で凍結寸前の自然状態または僅かに凍結し
た状態（以下「微凍結状態」という）への解凍を
衛生的に行ない、更には理想解凍状態のまま高湿
度での保存を可能とする凍結食品の解凍方法を提
供することを目的とする。Purpose of the Invention The present invention has been proposed in order to suitably solve the problems inherent in conventional high-humidity thawing chambers that use air humidified through gas-liquid contact. Without changing the quality of frozen food,
Frozen foods that can be hygienically thawed to a natural state on the verge of freezing or a slightly frozen state (hereinafter referred to as "slightly frozen state") in a short period of time, and furthermore, can be stored at high humidity in the ideal thawed state. The purpose is to provide a method for decompressing.
問題点を解決するための手段
前述の問題点を克服し、所期の目的を達成する
ため本発明に係る凍結食品の解凍方法は、冷凍系
に接続する蒸発器をブライン冷却タンクに臨ま
せ、このブライン冷却タンクに貯留したブライン
を庫内の冷却器に循環させるよう構成した高湿度
解凍庫において、凍結食品を庫内に収納した後、
ブライン冷却タンク中のブラインを前記冷却器に
循環させ、庫内空気を介して凍結食品と冷却器と
の間で熱交換を行なつて、凍結食品の加湿および
ブラインの冷却を行ない、前記凍結食品からの急
熱の奪取により庫内温度が所定温度にまで降下し
た時点で、前記ブラインの循環系の一部に関係的
に配設した加熱源を作動させ、ブライン温度と庫
内温度とを略同一の第１温度に設定して、凍結食
品を庫内温度との相対温度差により解凍させ、凍
結食品の中心温度が所定温度になるまでの所要時
間が経過した時点で、前記冷凍系の運転を行なつ
てブライン冷却タンク中のブラインを冷却すると
共に、前記加熱源を部分的にのみ作動させてブラ
インに解凍熱を与え、庫内温度をブライン温度と
略同一で前記第１温度よりも低い第２温度に設定
することにより、凍結食品の表面温度を庫内温度
に近接させて庫内を高湿度に保持し、これにより
庫内空気の比熱を高めて凍結食品の解凍を促進
し、凍結食品の解凍が終了した後は、前記冷凍系
の運転を継続すると共に、前記加熱源の作動を全
て停止させ、庫内を恒低温かつ高湿度に保持して
解凍の終了した食品を微凍結状態で保存すること
を特徴とする。Means for Solving the Problems In order to overcome the above-mentioned problems and achieve the intended purpose, the method for thawing frozen food according to the present invention includes: arranging an evaporator connected to the refrigeration system to face a brine cooling tank; In a high humidity thawing chamber configured to circulate brine stored in this brine cooling tank to a cooler inside the chamber, after storing frozen foods in the chamber,
The brine in the brine cooling tank is circulated to the cooler, and heat exchange is performed between the frozen food and the cooler via the air inside the refrigerator, thereby humidifying the frozen food and cooling the brine. When the temperature inside the refrigerator drops to a predetermined temperature due to rapid heat absorption from the brine, a heating source connected to a part of the brine circulation system is activated, and the brine temperature and the temperature inside the refrigerator are The same first temperature is set, the frozen food is thawed by the relative temperature difference with the internal temperature, and when the time required for the center temperature of the frozen food to reach the predetermined temperature has elapsed, the refrigeration system is operated. to cool the brine in the brine cooling tank, and at the same time, the heating source is only partially activated to apply thawing heat to the brine, so that the internal temperature is approximately the same as the brine temperature and lower than the first temperature. By setting the second temperature, the surface temperature of frozen food is brought close to the temperature inside the refrigerator, and the inside of the refrigerator is kept at high humidity. After the food has been thawed, the refrigeration system continues to operate, all of the heating sources are stopped, and the interior of the refrigerator is kept at a constant temperature and high humidity to keep the thawed food in a slightly frozen state. It is characterized by being stored in
作 用
本発明に係る解凍方法では、比熱の大きいブラ
イン（不凍液）を大量に循環させるブライン式の
解凍庫を用いるため、ブラインを循環させる冷却
器の温度を庫内温度に近づけて使用することがで
きる。従つて循環させる空気を加湿しなくとも、
冷却器への着霜が極めて少なくなり、庫内を高湿
度に保持できる。またブラインの循環系の一部に
加熱源を関係的に配置したことにより、庫内温度
を精度良く制御できて理想的解凍状態を得ること
ができる。Function The thawing method according to the present invention uses a brine-type thawing chamber that circulates a large amount of brine (antifreeze) having a large specific heat, so it is possible to use the cooler that circulates the brine at a temperature close to the temperature inside the chamber. can. Therefore, even without humidifying the air being circulated,
Frost buildup on the cooler is extremely reduced, and the inside of the refrigerator can be kept at high humidity. Furthermore, by arranging the heat sources in relation to a part of the brine circulation system, the temperature inside the refrigerator can be controlled with high accuracy and an ideal thawing state can be obtained.
実施例
次に本発明に係る凍結食品の解凍方法につき、
これを好適に実施し得る高湿度解凍庫との関係に
おいて、添付図面を参照しながら以下説明する。Examples Next, regarding the method for thawing frozen foods according to the present invention,
A description will be given below with reference to the accompanying drawings in relation to a high-humidity thawing chamber that can suitably implement this.
第１図は、本発明の方法を好適に実施し得る第
１実施例に係る高湿度解凍庫のシステム構成を示
す説明図であつて、解凍庫１内には、断熱特性の
優れたパネルで区画した解凍室２が設けられ、こ
の解凍室２に凍結食品３を載置するための載置棚
４が複数段配設されている。解凍庫１の一方の側
壁には、充分大きな熱交換面積を持つ冷却器５が
配置され、その冷却面を解凍室２中に臨ませてい
る。 FIG. 1 is an explanatory diagram showing the system configuration of a high-humidity thawing chamber according to a first embodiment in which the method of the present invention can be suitably implemented. A divided thawing chamber 2 is provided, and a plurality of shelves 4 on which frozen foods 3 are placed are arranged in the thawing chamber 2. A cooler 5 having a sufficiently large heat exchange area is arranged on one side wall of the thawing chamber 1, and its cooling surface faces into the thawing chamber 2.
また冷却器５には、加熱源として機能する電熱
ヒータ６が併設され、このヒータ６は後述の如く
２系統６ａ，６ｂに分かたれて、電気制御回路に
より同時的または選択的にオン・オフ制御される
ようになつている。更に送風フアン７が前記電熱
ヒータ６の背面に設置され、この送風フアン７を
回転させることにより、冷却器５と熱交換した庫
内空気または電熱ヒータ６により加熱された庫内
空気を、解凍室２および底部に形成したダクト８
を介して矢印の如く強制循環させ得るようになつ
ている。 The cooler 5 is also provided with an electric heater 6 that functions as a heating source, and as described later, this heater 6 is divided into two systems 6a and 6b, and is controlled to be turned on and off simultaneously or selectively by an electric control circuit. It is becoming more and more common. Further, a blower fan 7 is installed on the back of the electric heater 6, and by rotating the blower fan 7, the air inside the refrigerator that has exchanged heat with the cooler 5 or the air that has been heated by the electric heater 6 is transferred to the thawing chamber. 2 and the duct 8 formed at the bottom
It is designed so that it can be forced to circulate as shown by the arrow.
冷却器５は、ブライン９が貯留される冷却タン
ク１０に送液パイプ１１および帰還パイプ１２を
介して接続され、前記ブライン９は送液パイプ１
１に介挿した循環ポンプ１３により強制循環され
る。従つて冷却器５、送液パイプ１１、ブライン
冷却タンク１０および帰還パイプ１２は、全体と
してブライン循環系を構成している。ブライン冷
却タンク１０は、そのブライン貯留レベルより下
方に蒸発管１４を有し、この蒸発管１４はフロン
等のガス冷媒を使用する冷凍装置１５に接続して
いる。そして冷凍装置１５を前記電気制御回路に
より運転制御することにより、タンク１０中のブ
ライン９の冷却が行なわれる。 The cooler 5 is connected via a liquid sending pipe 11 and a return pipe 12 to a cooling tank 10 in which brine 9 is stored.
Forced circulation is carried out by a circulation pump 13 inserted in 1. Therefore, the cooler 5, the liquid sending pipe 11, the brine cooling tank 10, and the return pipe 12 constitute a brine circulation system as a whole. The brine cooling tank 10 has an evaporation pipe 14 below the brine storage level, and the evaporation pipe 14 is connected to a refrigeration system 15 that uses a gas refrigerant such as fluorocarbon. The brine 9 in the tank 10 is cooled by controlling the operation of the refrigeration device 15 by the electric control circuit.
また解凍室２中の適所には、庫内温度を監視す
るサーミスタ等の温度素子からなる温度検知器１
６が配設され、タンク１０中には、ブライン９の
温度を検知するサーミスタ等の温度素子からなる
ブライン温度検知器１７が設けられている。なお
庫内温度検知器１６の電気接点Th1およびブライ
ン温度検知器１７の電気接点Th2は、夫々後述の
電気制御回路に接続されている。 In addition, a temperature sensor 1 consisting of a temperature element such as a thermistor for monitoring the temperature inside the thawing chamber 2 is installed at a suitable place in the thawing chamber 2.
6 is disposed in the tank 10, and a brine temperature detector 17 made of a temperature element such as a thermistor for detecting the temperature of the brine 9 is provided in the tank 10. Note that the electrical contact Th 1 of the internal temperature detector 16 and the electrical contact Th 2 of the brine temperature detector 17 are respectively connected to an electrical control circuit to be described later.
第２図は、先に述べた電熱ヒータ６、冷凍装置
１５、循環ポンプ１３および送風フアン７等のオ
ン・オフ制御を行なう電気制御回路を示し、電源
母線Ｘ，Ｙの間には、循環ポンプ１３（のモー
タ）、送風フアン７（のモータ）および第１タイ
マTM1が並列に接続されている。第１タイマ
TM1は、通電開始から所定時間t1が経過するまで
常閉接点ｃ，ｄを閉成し、設定時間経過後は常開
接点ｃ，ｅの閉成に切換わる。なお接点ｃは電源
母線Ｘ側に接続されている。更に電源母線Ｘ，Ｙ
の間は、常閉接点ｃ，ｄ、庫内温度検知器１６の
電気接点Th1および第１系統をなす電熱ヒータ６
ａにより直列接続されている。 FIG. 2 shows an electric control circuit that performs on/off control of the electric heater 6, the refrigeration device 15, the circulation pump 13, the blower fan 7, etc., which were mentioned earlier. 13 (the motor), the blower fan 7 (the motor), and the first timer TM1 are connected in parallel. 1st timer
TM 1 closes normally closed contacts c and d until a predetermined time t 1 has elapsed from the start of energization, and switches to close normally open contacts c and e after the set time has elapsed. Note that the contact c is connected to the power supply bus X side. Furthermore, power bus lines X, Y
In between, the normally closed contacts c and d, the electric contact Th 1 of the internal temperature detector 16, and the electric heater 6 forming the first system.
They are connected in series by a.
第１タイマTM1の常開接点ｃ，ｅにおける端
子ｅと母線Ｙとの間は、第２タイマTM2および
リレーX1が並列に接続されている。また端子ｅ
は、第２タイマTM2の常閉接点ｆ，ｇと、リレ
ーX1に協働する常開接点X1-2および第２系統を
なす電熱ヒータ６ｂを介して母線Ｙに接続してい
る。前記リレー接点X1-2と電熱ヒータ６ｂとの
間および電気接点Th1と電熱ヒータ６ａとの間
は、前記リレーX1の常閉接点X1-1により接続さ
れている。更に端子ｅと母線Ｙとの間は、ブライ
ン温度検知器１７の電気接点Th2および冷凍装置
１５（のモータ）により直列に接続されている。 A second timer TM 2 and a relay X 1 are connected in parallel between the terminal e of the normally open contacts c and e of the first timer TM 1 and the bus Y. Also, terminal e
is connected to the bus bar Y via the normally closed contacts f, g of the second timer TM 2 , the normally open contacts X 1-2 that cooperate with the relay X 1 , and the electric heater 6b forming the second system. The relay contact X 1-2 and the electric heater 6b and the electric contact Th 1 and the electric heater 6a are connected by the normally closed contact X 1-1 of the relay X 1 . Furthermore, the terminal e and the bus line Y are connected in series by an electrical contact Th 2 of the brine temperature detector 17 and (the motor of) the refrigeration device 15.
前記の庫内温度検知器１６は、庫内温度が５℃
以下になるとその接点Th1を閉成して、冷却器５
に併設した電熱ヒータ６の通電制御を行なつて、
解凍室２内の温度を約５℃に保持する。またブラ
イン温度検知器１７は、タンク１０中のブライン
９の温度が−２℃以下になるとその接点Th2を開
放して、該ブライン９の温度を約−２℃に保持す
るように設定されている。なお前記第２タイマ
TM2は所要の解凍時間t2を設定するものであつ
て、後述の如く、第１タイマTM1が設定時間t1を
経過して常開接点ｃ，ｅを閉成した際に動作を開
始し、予め設定した解凍時間（凍結食品の種類、
大きさ等により予め実験的に決定される）の経過
により電熱ヒータ６ｂの通電オフ制御がなされ
る。 The temperature inside the refrigerator 16 indicates that the temperature inside the refrigerator is 5°C.
When the temperature drops below, the contact Th 1 is closed and the cooler 5
By controlling the energization of the electric heater 6 attached to the
The temperature inside the thawing chamber 2 is maintained at about 5°C. Further, the brine temperature detector 17 is set to open its contact Th 2 when the temperature of the brine 9 in the tank 10 becomes -2°C or lower, and maintain the temperature of the brine 9 at approximately -2°C. There is. Note that the second timer
TM 2 is used to set the required defrosting time t 2 and, as described later, starts operating when the first timer TM 1 closes the normally open contacts c and e after the set time t 1 has elapsed. and the preset thawing time (type of frozen food,
(determined in advance experimentally depending on the size, etc.), the electric heater 6b is controlled to be energized.
次に、このように構成した第１実施例に係る解
凍庫の運転状況につき、第２図および第３図を参
照して説明する。凍結食品３（例えば冷凍肉）を
棚３に載置し、解凍庫１の図示しない扉を閉め
る。次いで電源スイツチ（図示せず）を投入する
と、循環ポンプ１３が回転し、タイマ１０中のブ
ライン９を冷却器５に循環供給する。また送風フ
アン７が回転して庫内空気を矢印方向に循環させ
ると共に、第１タイマTM1が設定時間t1の計数を
開始する。この時点での庫内温度は高いため、庫
内温度検知器１６の電気接点Th1は開放してお
り、電熱ヒータ６への通電はなされていない。ま
た第１タイマTM1の接点ｃ，ｅは開放している
ので、冷凍装置１５の運転も未だなされていな
い。 Next, the operating conditions of the thawing warehouse according to the first embodiment configured as described above will be explained with reference to FIGS. 2 and 3. Frozen food 3 (for example, frozen meat) is placed on shelf 3, and a door (not shown) of thawing chamber 1 is closed. Next, when a power switch (not shown) is turned on, the circulation pump 13 rotates, and the brine 9 in the timer 10 is circulated and supplied to the cooler 5. Further, the blower fan 7 rotates to circulate the air in the refrigerator in the direction of the arrow, and the first timer TM 1 starts counting the set time t 1 . Since the internal temperature at this point is high, the electric contact Th 1 of the internal temperature detector 16 is open, and the electric heater 6 is not energized. Furthermore, since the contacts c and e of the first timer TM1 are open, the refrigeration system 15 is not yet in operation.
この状態で循環する庫内空気は、凍結食品３の
表面に接触して熱交換を行ない、該食品を加湿す
る。またこれにより温度降下した空気は、ダクト
８を介して冷却器５に接触し、熱交換を行なつて
ブライン９の温度を降下させる。 The internal air circulating in this state contacts the surface of the frozen food 3 to exchange heat and humidify the food. Further, the air whose temperature has been lowered by this comes into contact with the cooler 5 via the duct 8, and performs heat exchange to lower the temperature of the brine 9.
凍結食品３から負の熱を奪取する結果、解凍室
２内の温度は降下し、５℃以下にまで下がると、
温度検知器１６の電気接点Th1は閉成し、第１系
統の電熱ヒータ６ａが通電される。またリレー
X1の常閉接点X1-1を介して第２系統をなす電熱
ヒータ６ｂも通電がなされ、両ヒータ６により解
凍室２内の温度を５℃に保持する。すなわち充分
に大きな熱交換面積を有する冷却器５と、その内
部を循環し大きな熱量により冷却器全体を均一な
温度になし得るブライン９と、前記冷却器５に熱
的に密接な状態で併設した電熱ヒータ６とによ
り、前記ブライン９の温度を解凍室２内の温度と
略同一になし得る。このように庫内温度を約５℃
（これを「第１温度」とする）に保持すると、第
３図に示すように、凍結食品３の表面温度は庫内
温度との相対温度差により上昇して解凍が進行す
る。しかも前述した気液接触による加湿空気は使
用しないので、食品表面に着霜および該霜の融解
による液濡れは生ぜず、解凍後も良好な状態が維
持される。 As a result of taking negative heat from the frozen food 3, the temperature inside the thawing chamber 2 drops, and when it drops to 5°C or less,
The electrical contact Th 1 of the temperature detector 16 is closed, and the electric heater 6a of the first system is energized. Also relay
The electric heater 6b of the second system is also energized via the normally closed contact X1-1 of X1 , and both heaters 6 maintain the temperature inside the defrosting chamber 2 at 5°C. That is, a cooler 5 having a sufficiently large heat exchange area, a brine 9 that circulates inside the cooler and can bring the entire cooler to a uniform temperature with a large amount of heat, and are installed in close thermal contact with the cooler 5. By using the electric heater 6, the temperature of the brine 9 can be made substantially the same as the temperature inside the thawing chamber 2. In this way, adjust the temperature inside the refrigerator to about 5℃.
(This is referred to as the "first temperature"), as shown in FIG. 3, the surface temperature of the frozen food 3 rises due to the relative temperature difference with the internal temperature, and thawing progresses. Moreover, since the humidified air caused by the above-mentioned gas-liquid contact is not used, there is no frost on the surface of the food and no liquid wetting due to melting of the frost, and the food remains in good condition even after thawing.
また第１タイマTM1の設定時間t1が経過する
と、その常閉接点ｃ，ｄは開放して第１系統の電
熱ヒータ６ａへの通電をオフし、同時に常開接点
ｃ，ｅを閉成する。このときブライン温度検知器
１７の接点Th2は既に閉成しているから、冷凍装
置１５の運転が開始され、蒸発器１４によりタン
ク１０中のブライン９は冷却されて−２℃に保持
される。前記タイマ接点ｃ，ｅの閉成によりリレ
ーX1は通電され、その常閉接点X1-1を開放する
と共に常開接点X1-2を閉成する。 When the set time t1 of the first timer TM1 has elapsed, the normally closed contacts c and d are opened to turn off the power to the electric heater 6a of the first system, and at the same time the normally open contacts c and e are closed. do. At this time, since the contact Th 2 of the brine temperature sensor 17 is already closed, the operation of the refrigeration device 15 is started, and the brine 9 in the tank 10 is cooled by the evaporator 14 and maintained at -2°C. . By closing the timer contacts c and e, relay X1 is energized, opening its normally closed contact X1-1 and closing its normally open contact X1-2 .
更に第２タイマTM2の接点ｆ，ｇは閉成して
いるので、第２系統をなす電熱ヒータ６ｂへの通
電は引続き継続される。この第２系統の電熱ヒー
タ６ｂに引続き通電する理由は、次の通り説明さ
れる。第１タイマTM1の設定時間t1が経過した時
点では、後述の如く凍結食品３の中心温度は約−
７℃であつて、充分低い温度を保持しているの
で、このままでは庫内は次第に冷却されて行く。
従つて前記第２系統の電熱ヒータ６ｂにより加熱
して、庫内温度の補正を行なうものである。すな
わち電熱ヒータ６ｂは、ブライン９に解凍熱を与
えるためのものであつて、冷凍装置１５の冷却能
力に支障を来さない程度に設定されている。 Furthermore, since the contacts f and g of the second timer TM 2 are closed, energization to the electric heater 6b constituting the second system continues. The reason why the electric heater 6b of the second system continues to be energized is explained as follows. When the set time t1 of the first timer TM1 has elapsed, the center temperature of the frozen food 3 is approximately -
Since the temperature is kept at 7°C, which is sufficiently low, the inside of the refrigerator will gradually cool down.
Therefore, the temperature inside the refrigerator is corrected by heating with the electric heater 6b of the second system. That is, the electric heater 6b is used to provide thawing heat to the brine 9, and is set to such an extent that it does not interfere with the cooling capacity of the refrigeration device 15.
更に前記第１タイマTM1の接点ｃ，ｅの閉成
により第２タイマTM2は、予め設定した解凍時
間t2の限時動作を開始する。このとき凍結食品３
の中心温度は、第３図に示すように、約−７℃程
度まで上昇しており、最も通過するのに時間が掛
かる「最大氷結晶融解帯」の温度帯に差掛かつて
いる。従つて前記第１タイマTM1の設定時間t1
を、凍結食品３の種類や大きさ等に応じて予め実
験的に決定しておき、時間t1が経過したときに凍
結食品３の中心温度が約−７℃になるようにして
おく。なお冷凍装置１５は運転が継続されてお
り、タンク１０中のブライン９の温度が−２℃以
下になると、ブライン温度検知器１７の接点Th2
が開放して冷凍装置１５の運転を停止し、このオ
ン−オフ制御により該ブライン９の温度を約−２
℃に保持する。 Further, by closing the contacts c and e of the first timer TM 1 , the second timer TM 2 starts a time-limiting operation for a preset defrosting time t 2 . At this time, frozen food 3
As shown in Figure 3, the center temperature has risen to about -7°C, approaching the temperature zone of the "maximum ice crystal melting zone," which takes the longest time to pass through. Therefore, the set time t 1 of the first timer TM 1
is experimentally determined in advance according to the type, size, etc. of the frozen food 3, so that the center temperature of the frozen food 3 will be approximately -7° C. when time t1 has elapsed. Note that the refrigeration device 15 continues to operate, and when the temperature of the brine 9 in the tank 10 becomes -2°C or lower, the contact Th 2 of the brine temperature detector 17 is activated.
is opened to stop the operation of the refrigeration device 15, and this on-off control lowers the temperature of the brine 9 to about -2
Keep at ℃.
このようにブライン９の温度を約−２℃に維持
し、充分広い熱交換面積を持つ冷却器５に大きな
熱容量をもつ前記ブライン９を循環させて、該冷
却器全体を均一の温度にすることにより、断熱性
に優れたパネルで区画された解凍室２中の温度
は、冷却器５の表面温度（−２℃）と殆ど温度差
がなくなる。また凍結食品３の表面温度も庫内温
度に近づくため、庫内温度は第３図に示すよう
に、高湿度状態となる。すなわち本実施例では、
加湿装置なしで庫内を高湿度状態とすることがで
きる。庫内温度が上昇すると、凍結食品３と熱交
換する庫内空気自体の比熱が高くなり、従つて一
層効果的に解凍が促進されることになる。かくし
て凍結食品３の中心温度は徐々に−７℃から、殆
ど凍結寸前の自然状態または僅かに凍結した状態
である−２℃に上昇して解凍終了に近づく。 In this way, the temperature of the brine 9 is maintained at about -2° C., and the brine 9 having a large heat capacity is circulated through the cooler 5 having a sufficiently large heat exchange area, so that the entire cooler is kept at a uniform temperature. As a result, there is almost no temperature difference between the temperature in the thawing chamber 2, which is partitioned by panels with excellent heat insulation, and the surface temperature (-2° C.) of the cooler 5. Furthermore, since the surface temperature of the frozen food 3 approaches the temperature inside the refrigerator, the temperature inside the refrigerator becomes a high humidity state as shown in FIG. That is, in this example,
The interior of the refrigerator can be kept in a high humidity state without a humidifier. When the internal temperature rises, the specific heat of the internal air itself that exchanges heat with the frozen food 3 increases, and therefore thawing is promoted more effectively. In this way, the center temperature of the frozen food 3 gradually rises from -7°C to -2°C, which is a natural state almost on the verge of freezing or a slightly frozen state, and approaches the end of thawing.
解凍が終了すると、第２タイマTM2がタイム
アツプし、常閉接点ｆ，ｇを開放して第２系統を
なす電熱ヒータ６ｂの通電をオフする。これによ
り解凍熱は以後与えられなくなり、冷凍装置１５
の運転だけが継続される。またタンク１０中のブ
ライン９の温度が−２℃以下になると、ブライン
温度検知器１７の接点Th2が開放し、冷凍装置１
５の運転を停止して該ブライン９の温度を約−２
℃に保持する。すなわち庫内は−２℃付近の恒
温、高湿度に維持され、この雰囲気中において凍
結食品３は乾燥することなく、表面温度および中
心温度が共に約−２℃に保持される。 When the defrosting is completed, the second timer TM2 times up, opens the normally closed contacts f and g, and turns off the electricity to the electric heater 6b forming the second system. As a result, thawing heat is no longer applied, and the freezing device 15
Only the operation of the vehicle will continue. Further, when the temperature of the brine 9 in the tank 10 becomes -2°C or lower, the contact Th 2 of the brine temperature detector 17 opens, and the refrigeration equipment 1
5 is stopped and the temperature of the brine 9 is reduced to about -2
Keep at ℃. That is, the inside of the refrigerator is maintained at a constant temperature of around -2°C and high humidity, and in this atmosphere, the frozen food 3 does not dry out, and both the surface temperature and the center temperature are maintained at about -2°C.
前述の解凍が終了し、微凍結状態で保存されて
いる食品が全て取出されると、新たな凍結食品が
解凍庫中に収納されて次の解凍運転に入る。この
場合は、第１タイマTM1および第２タイマTM2
の計数時間が、食品の解凍状態に応じて再設定さ
れ、前記第１タイマTM1による設定時間t1の計数
が開始される。従つてブライン９の循環が行なわ
れて、前述した解凍行程が反復される。なお前段
階での解凍が終了した時点では、庫内温度は−２
℃付近の恒温、高湿度に維持されていたが、新た
な凍結食品の収納のための扉の開放およびこれに
引続くブライン循環の再開により、庫内温度は速
やかに約５℃にまで上昇する。 When the aforementioned thawing is completed and all the foods stored in a slightly frozen state are taken out, new frozen foods are stored in the thawing chamber and the next thawing operation begins. In this case, the first timer TM 1 and the second timer TM 2
The counting time is reset according to the thawing state of the food, and the first timer TM1 starts counting the set time t1 . The brine 9 is therefore circulated and the thawing process described above is repeated. By the time the previous stage of thawing is completed, the internal temperature is -2
The temperature inside the refrigerator was maintained at a constant temperature of around 5°C and high humidity, but when the door was opened to store new frozen food and the brine circulation resumed, the internal temperature quickly rose to about 5°C. .
（第２実施例）
第４図は本発明に係る凍結食品の解凍方法を好
適に実施し得る別の高湿度解凍庫を示すものであ
つて、前述した加熱源６はブライン冷却タンク１
０中に配設されている。この加熱源６は、例えば
タンク１０の略中間位置に設けた第１系統として
の電熱ヒータ６ａと、該タンク１０の送液パイプ
１１の接続開口部に近接配置した第２系統として
の電熱ヒータ６ｂとから構成され、何れもブライ
ン９中に浸漬配置されるようになつている。従つ
て両電熱ヒータ６ａ，６ｂは、絶縁シース等に封
入した絶縁被覆が施されている。またブライン温
度検知器１７が配設されて、そのプローブをタン
ク中のブライン９に浸漬させている。(Second Embodiment) FIG. 4 shows another high-humidity thawing chamber in which the method of thawing frozen food according to the present invention can be suitably carried out, in which the above-mentioned heat source 6 is connected to the brine cooling tank 1.
It is located in 0. The heat source 6 includes, for example, an electric heater 6a as a first system provided at a substantially intermediate position of the tank 10, and an electric heater 6b as a second system disposed close to the connection opening of the liquid sending pipe 11 of the tank 10. Both of them are arranged to be immersed in brine 9. Therefore, both electric heaters 6a and 6b are provided with an insulating coating enclosed in an insulating sheath or the like. A brine temperature sensor 17 is also provided, the probe of which is immersed in the brine 9 in the tank.
この場合の電気制御回路の一例を第５図に示
す。なおブライン温度検知器１７は、その検知温
度が５℃を越えると接点Th−ａを開放し、５℃
以下になると接点Th−ａを閉成する。また他方
の接点Th−ｂは、ブライン９の検知温度が−２
℃より高いと閉成し、−２℃以下になると開放す
るように設定されている。 An example of the electric control circuit in this case is shown in FIG. In addition, when the detected temperature exceeds 5°C, the brine temperature detector 17 opens the contact Th-a and the temperature reaches 5°C.
When it becomes below, the contact Th-a is closed. The other contact Th-b is connected to the detected temperature of the brine 9 by -2.
It is set to close when the temperature is higher than ℃, and to open when the temperature falls below -2℃.
従つて本実施例に係る解凍庫の運転を開始し、
前述の如く庫内空気を循環させてブライン９の温
度を５℃以下にまで低下させると、ブライン温度
検知器１７の接点Th−ａが閉成して第１系統を
なす電熱ヒータ６ａに通電を行なう。これにより
タンク１０中のブライン９の温度は５℃に保持さ
れ、冷却器５を介してブライン９と熱交換を行な
う庫内空気も５℃に保たれる。この庫内空気と凍
結食品３との温度差により、該食品の解凍が進行
する。このとき第１実施例と同様に、庫内空気は
加湿されないため凍結食品３の表面に着霜は生じ
ない。 Therefore, the operation of the thawing warehouse according to this embodiment is started,
As described above, when the temperature of the brine 9 is lowered to 5° C. or lower by circulating the air inside the refrigerator, the contact Th-a of the brine temperature detector 17 is closed and the electric heater 6a of the first system is energized. Let's do it. As a result, the temperature of the brine 9 in the tank 10 is maintained at 5°C, and the air inside the refrigerator which exchanges heat with the brine 9 via the cooler 5 is also maintained at 5°C. Due to the temperature difference between this internal air and the frozen food 3, the food thaws. At this time, similarly to the first embodiment, the air inside the refrigerator is not humidified, so no frost is formed on the surface of the frozen food 3.
この状態で第１タイマTM1の設定時間t1が経過
した時点では、凍結食品３の中心温度は、第３図
に示すように、約−７℃程度まで上昇している。
そして設定時間t1が経過すると、接点ｃ，ｄが開
放して第１系統をなす電熱ヒータ６ａの通電をオ
フすると共に、他方の接点ｃ，ｅを閉成する。こ
のときブライン９の温度は既に５℃に保持されて
いるから、温度検知器１７の接点Th−ｂは閉成
されている。従つて冷凍装置１５の運転が開始さ
れて、タンク１０中のブライン９は蒸発器１４に
より冷却される。この冷却は、ブライン９の温度
が−２℃以下になつて温度検知器１６の接点Th
−ｂが開放されるまで継続され、以後ブライン９
の温度は約−２℃に保たれる。 When the set time t 1 of the first timer TM 1 has elapsed in this state, the center temperature of the frozen food 3 has risen to about -7° C., as shown in FIG. 3.
When the set time t1 has elapsed, contacts c and d are opened to turn off the electric heater 6a of the first system, and the other contacts c and e are closed. At this time, since the temperature of the brine 9 is already maintained at 5° C., the contact Th-b of the temperature sensor 17 is closed. Therefore, the operation of the refrigeration system 15 is started, and the brine 9 in the tank 10 is cooled by the evaporator 14. This cooling occurs when the temperature of the brine 9 becomes -2°C or less and the contact Th of the temperature sensor 16
-b is released, and thereafter brine 9
The temperature is maintained at approximately -2°C.
第１タイマM1の接点ｃ，ｅの閉成により、第
２タイマTM2が予め設定した解凍時間t2の限時動
作を開始し、またこの設定時間t2が経過するまで
は、その常閉接点ｆ，ｇを介して第２系統をなす
電熱ヒータ６ｂに通電する。この電熱ヒータ６ｂ
は、先に説明した如くブライン９に解凍熱を与え
るためのものであつて、冷凍装置１５の冷却能力
に支障を来さない程度に設定されている。 By closing the contacts c and e of the first timer M1 , the second timer TM2 starts a time-limited operation for the preset defrosting time t2 , and until the set time t2 has elapsed, the normally closed Electricity is applied to the electric heater 6b forming the second system through the contacts f and g. This electric heater 6b
As described above, is for applying thawing heat to the brine 9, and is set to an extent that does not interfere with the cooling capacity of the refrigeration device 15.
このようにブライン９の温度が約−２℃に保た
れると、充分大きな熱交換面積を有する冷却器５
の表面温度（−２℃）は庫内温度と殆ど温度差が
なくなり、また凍結食品３の表面温度も庫内温度
に近づくため、庫内温度は高湿度状態となる。前
述の如く庫内温度が上昇すると、凍結食品３と熱
交換する庫内空気自体の比熱が高くなり、従つて
一層効果的に解凍が促進され、かくして凍結食品
３の中心温度は徐々に−７℃から、殆ど凍結寸前
の自然状態または僅かに凍結した状態である−２
℃に上昇して解凍終了に近づく。 When the temperature of the brine 9 is maintained at about -2°C in this way, the cooler 5 with a sufficiently large heat exchange area
There is almost no difference between the surface temperature (-2° C.) and the temperature inside the refrigerator, and the surface temperature of the frozen food 3 also approaches the temperature inside the refrigerator, so the temperature inside the refrigerator becomes a high humidity state. As mentioned above, when the internal temperature rises, the specific heat of the internal air itself that exchanges heat with the frozen food 3 increases, and thawing is promoted more effectively, thus the center temperature of the frozen food 3 gradually decreases to -7. ℃ to almost frozen natural state or slightly frozen state -2
The temperature will rise to near the end of thawing.
解凍が終了すると、第２タイマTM2がタイム
アツプし、常閉接点ｆ，ｇを開放して第２系統を
なす電熱ヒータ６ｂの通電をオフする。これによ
り解凍熱は以後与えられなくなり、冷凍装置１５
の運転だけが継続される。ブライン９の温度が−
２℃以下になると、温度検知器１７の接点Th−
ｂが開放し、冷凍装置１５の運転を停止して該ブ
ライン９の温度を約−２℃に保持する。すなわち
庫内は−２℃付近の恒温、高湿度に維持され、こ
の雰囲気中において凍結食品３は乾燥することな
く、表面温度および中心温度が共に約−２℃に保
持される。 When the defrosting is completed, the second timer TM2 times up, opens the normally closed contacts f and g, and turns off the electricity to the electric heater 6b forming the second system. As a result, thawing heat is no longer applied, and the freezing device 15
Only the operation of the vehicle will continue. The temperature of brine 9 is -
When the temperature drops below 2°C, the contact Th- of the temperature detector 17
b is opened, the operation of the refrigeration device 15 is stopped, and the temperature of the brine 9 is maintained at about -2°C. That is, the inside of the refrigerator is maintained at a constant temperature of around -2°C and high humidity, and in this atmosphere, the frozen food 3 does not dry out, and both the surface temperature and the center temperature are maintained at about -2°C.
発明の効果
以上説明した如く本発明に係る凍結食品の解凍
方法によれば、凍結食品を水濡れ状態とすること
なく、殆ど凍結寸前の自然状態または僅かに凍結
した理想的な状態に解凍することができ、しかも
この理想的解凍状態のまま乾燥することなく保存
し得るものである。また本発明によれば、凍結食
品を衛生的にドリツプの流出なしに解凍できる。Effects of the Invention As explained above, according to the method for thawing frozen food according to the present invention, frozen food can be thawed to a natural state almost frozen or to an ideal slightly frozen state without making it wet. Moreover, it can be stored in this ideal thawed state without drying. Further, according to the present invention, frozen foods can be thawed hygienically without dripping.
第１図は本発明に係る凍結食品の解凍方法を、
好適に実施し得る一実施例に係る高湿度解凍庫の
システム構成図、第２図は第１図に示す実施例の
電気制御回路図、第３図は第１図に示す実施例の
実験データで示すグラフ図、第４図は本発明に係
る凍結食品の解凍方法を、好適に実施し得る第２
実施例に係る高湿度解凍庫におけるブライン冷却
タンクの概略縦断面図、第５図は第２実施例に係
る高湿度解凍庫の電気制御回路図である。
１…解凍庫、２…解凍室、３…凍結食品、４…
載置棚、５…冷却器、６…加熱源、６ａ…第１系
統をなす電熱ヒータ、６ｂ…第２系統をなす電熱
ヒータ、７…送風フアン、８…ダクト、９…ブラ
イン、１０…ブライン冷却タンク、１１…送液パ
イプ、１２…帰還パイプ、１３…循環ポンプ、１
４…蒸発器、１５…冷凍装置、１６…庫内温度検
知器、１７…ブライン温度検知器。
Figure 1 shows the method for thawing frozen food according to the present invention.
A system configuration diagram of a high humidity thawing warehouse according to an embodiment that can be suitably implemented, FIG. 2 is an electrical control circuit diagram of the embodiment shown in FIG. 1, and FIG. 3 is experimental data of the embodiment shown in FIG. 1. The graph shown in FIG.
FIG. 5 is a schematic vertical cross-sectional view of a brine cooling tank in a high-humidity thawing chamber according to an embodiment, and is an electrical control circuit diagram of a high-humidity thawing chamber according to a second embodiment. 1... Thawing chamber, 2... Thawing chamber, 3... Frozen food, 4...
Placing shelf, 5...Cooler, 6...Heat source, 6a...Electric heater forming the first system, 6b...Electric heater forming the second system, 7...Blower fan, 8...Duct, 9...Brine, 10...Brine Cooling tank, 11...Liquid sending pipe, 12...Return pipe, 13...Circulation pump, 1
4...Evaporator, 15...Freezer, 16...Interior temperature detector, 17...Brine temperature detector.
Claims (1)
クに臨ませ、このブライン冷却タンクに貯留した
ブラインを庫内の冷却器に循環させるよう構成し
た高湿度解凍庫において、 凍結食品を庫内に収納した後、ブライン冷却タ
ンク中のブラインを前記冷却器に循環させ、庫内
空気を介して凍結食品と冷却器との間で熱交換を
行なつて、凍結食品の加温およびブラインの冷却
を行ない、 前記凍結食品からの負熱の奪取により庫内温度
が所定温度にまで降下した時点で、前記ブライン
の循環系に関係的に配設した加熱源を作動させ、
ブライン温度と庫内温度とを略同一の第１温度に
設定して、庫内温度との相対温度差により凍結食
品を解凍させ、 凍結食品の中心温度が所定温度になるまでの所
要時間が経過した時点で、前記冷凍系の運転を行
なつてブライン冷却タンク中のブラインを冷却す
ると共に、前記加熱源を部分的にのみ作動させて
ブラインに解凍熱を与え、庫内温度をブライン温
度と略同一で前記第１温度よりも低い第２温度に
設定し、凍結食品の表面温度を庫内温度に近接さ
せて庫内を高湿度に保持することにより庫内空気
の比熱を高めて凍結食品の解凍を促進し、 凍結食品の解凍が終了した後は、前記冷凍系の
運転を継続すると共に、前記加熱源の作動を全て
停止させ、庫内を恒低温かつ高湿度に保持して解
凍の終了した食品を微凍結状態で保存する ことを特徴とする凍結食品の解凍方法。 ２ 前記解凍庫の庫内に配設される冷却器は、凍
結食品からの負熱によつて、該冷却器中を循環す
るブラインを充分冷却し得る程度の熱交換面積を
有している特許請求の範囲第１項記載の凍結食品
の解凍方法。 ３ 前記加熱源は電熱ヒータであつて、解凍庫中
に配設したブライン循環系の一部をなす冷却器
に、前記電熱ヒータが付帯設置される特許請求の
範囲第１項または第２項に記載の凍結食品の解凍
方法。 ４ 前記加熱源は絶縁被覆を施した電熱ヒータで
あつて、ブライン循環系の一部をなすブライン冷
却タンク内に、前記電熱ヒータがブラインと浸漬
可能に配設される特許請求の範囲第１項〜第３項
の何れかに記載の凍結食品の解凍方法。[Scope of Claims] 1. A high-humidity thawing warehouse configured such that an evaporator connected to a refrigeration system faces a brine cooling tank and brine stored in the brine cooling tank is circulated to a cooler inside the warehouse, After storing the food in the refrigerator, the brine in the brine cooling tank is circulated through the cooler, and heat is exchanged between the frozen food and the cooler via the air inside the refrigerator, thereby heating and cooling the frozen food. When the brine is cooled and the temperature inside the refrigerator drops to a predetermined temperature due to the removal of negative heat from the frozen food, a heating source disposed in relation to the brine circulation system is activated;
The brine temperature and the temperature inside the refrigerator are set to the same first temperature, and the frozen food is thawed by the relative temperature difference with the temperature inside the refrigerator, and the time required for the center temperature of the frozen food to reach the predetermined temperature elapses. At that point, the refrigeration system is operated to cool the brine in the brine cooling tank, and the heating source is only partially activated to provide thawing heat to the brine, bringing the temperature inside the refrigerator to the brine temperature. A second temperature that is the same and lower than the first temperature is set, and the surface temperature of the frozen food is brought close to the temperature inside the refrigerator, and the inside of the refrigerator is kept at high humidity, thereby increasing the specific heat of the air inside the refrigerator and increasing the temperature of the frozen food. After the frozen food has been thawed, the refrigeration system continues to operate, all the heating sources are stopped, and the inside of the refrigerator is maintained at a constant temperature and high humidity to finish the thawing. A method for thawing frozen foods characterized by preserving the frozen foods in a slightly frozen state. 2. The patent provides that the cooler disposed inside the thawing warehouse has a heat exchange area large enough to sufficiently cool the brine circulating in the cooler using negative heat from the frozen food. A method for thawing a frozen food according to claim 1. 3. According to claim 1 or 2, the heating source is an electric heater, and the electric heater is attached to a cooler that forms part of a brine circulation system disposed in a thawing warehouse. How to thaw frozen foods as described. 4. Claim 1, wherein the heating source is an electric heater coated with an insulation coating, and the electric heater is disposed so as to be immersed in the brine in a brine cooling tank that forms part of a brine circulation system. ~The method for thawing a frozen food according to any one of Item 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22658186A JPS6379580A (en) | 1986-09-25 | 1986-09-25 | Method for thawing frozen food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22658186A JPS6379580A (en) | 1986-09-25 | 1986-09-25 | Method for thawing frozen food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6379580A JPS6379580A (en) | 1988-04-09 |
| JPH0445155B2 true JPH0445155B2 (en) | 1992-07-23 |
Family
ID=16847413
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP22658186A Granted JPS6379580A (en) | 1986-09-25 | 1986-09-25 | Method for thawing frozen food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6379580A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010106588A (en) * | 2000-05-22 | 2001-12-07 | 정석봉 | Thawing Methode for freezing meat and Thawing box |
| JP7342421B2 (en) * | 2019-05-24 | 2023-09-12 | 富士電機株式会社 | Thawing device |
-
1986
- 1986-09-25 JP JP22658186A patent/JPS6379580A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6379580A (en) | 1988-04-09 |
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