JPS591474B2 - How to ripen citrus fruits - Google Patents

Description

【発明の詳細な説明】 本発明は柑橘類の追熟方法に関し、柑橘類に結露するの
を防ぎ、完全に追熟処理できるようにして品質と商品価
値を高めることを目的とする。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for ripening citrus fruits, and an object of the present invention is to prevent condensation on citrus fruits and to enable complete ripening treatment, thereby increasing quality and commercial value.

処理室内に収容した柑橘類に加温加湿空気を送給して追
熟処理する場合、従来では品温まりも相当に高温の加温
加湿雰囲気を供給して急速に品温を上昇させ、品温が雰
囲気温度に近づいた時には、更に高温の加温加湿雰囲気
を供給して加温していく方法で処理した。When ripening citrus fruits stored in a processing chamber by supplying heated and humidified air, conventional methods supply a heated and humidified atmosphere with a considerably high temperature to rapidly raise the product temperature. When the temperature approached the ambient temperature, the treatment was carried out by supplying a heated and humidified atmosphere at an even higher temperature.

この方法によれば、雰囲気温度と品温との温度差が過大
となるため柑橘類の表面に結露することが多（、その場
合追熟が不完全となり品質及び商品価値の低下が避けら
れない。According to this method, since the temperature difference between the ambient temperature and the product temperature becomes too large, dew condensation often occurs on the surface of the citrus fruit (in that case, ripening becomes incomplete and a decline in quality and commercial value is unavoidable).

本発明は上記の問題を解決するため追熟用の加温加湿雰
囲気と柑橘類の品温との温度差を設定上限値以下に保持
しながら、雰囲気ｎ０熱温度を徐々に高めていって、品
温を目標温度に高めていくものである。In order to solve the above-mentioned problems, the present invention gradually increases the atmosphere no heat temperature while keeping the temperature difference between the heated humidified atmosphere for ripening and the product temperature of citrus fruits below the set upper limit value. This is to raise the temperature to the target temperature.

以下、本発明の実施例を図面に基づき説明する。Embodiments of the present invention will be described below based on the drawings.

第１図は柑橘類の追熟装置の平面図である。FIG. 1 is a plan view of a citrus ripening apparatus.

処理室１は略密閉自在にしてかつ断熱構造に形成され、
その前側に空気調節室４が配設され、そこに空気調節装
置５が付設される。The processing chamber 1 is formed in a substantially airtight and heat-insulated structure,
An air conditioning chamber 4 is provided on the front side thereof, and an air conditioning device 5 is attached thereto.

追熟処理及び子指処理が施されわ柑橘類６を容れた通気
性のコンテナ７が前後に並べられた上下に積み重ねられ
てコンテナ壁７ａをなし、４対のコンテナ壁７ａｓ
７ａ同士が左右に所定間隔空けて平行に対置され、その
内側に還流空間３が設けられ、この還流空間３及びコン
テナ壁７ａ、７ａの上面及び後面をビニールンート製の
遮封体８で着脱自在に覆うことにより、処理室１内空間
が４区画の還流空間３とこれら還流空間３を取り囲む絵
風空間２とに区画される。Air permeable containers 7 containing citrus fruits 6 that have been subjected to ripening treatment and fingering treatment are stacked one on top of the other in order to form a container wall 7a, and there are four pairs of container walls 7as.
7a are placed in parallel with each other at a predetermined distance from side to side, and a reflux space 3 is provided inside the reflux space 3, and the top and rear surfaces of this reflux space 3 and the container walls 7a, 7a can be attached and detached with a shielding body 8 made of vinyl. By covering the reflux space 3, the interior space of the processing chamber 1 is divided into four sections of reflux space 3 and a pictorial space 2 surrounding these reflux spaces 3.

空気調節装置５で発生させた追熟用の７ＪＯ温加湿空気
は送風ダク）５ａの開端部の送風口９から絵風空間２へ
７１０圧送結される。The 7JO heated and humidified air for ripening generated by the air conditioning device 5 is sent to the painting space 2 at a pressure of 710 from the air outlet 9 at the open end of the air duct 5a.

この加温加湿空気が上記通気性のコンテナ壁７７ａを貫
いて還流空間３へ流入する際、コンテナ７内の柑橘類６
が過不足な（一様に追熟処理される。When this heated humidified air passes through the air-permeable container wall 77a and flows into the reflux space 3, the citrus fruit 6 in the container 7
is too much or too little (it is uniformly ripened).

この加温加湿空気の熱量と水分との一部が追熟処理の際
柑橘類６に吸収され、幾分低温かつ低湿度になった加温
加湿空気は還流空間３の前面の還流口１０がら空気調節
室４に還流する。A portion of the heat and moisture of this heated humidified air is absorbed by the citrus fruits 6 during the ripening process, and the heated humidified air, which has become somewhat lower in temperature and humidity, is released from the reflux port 10 in the front of the reflux space 3. It is refluxed to the control chamber 4.

そして、この還流空気の一部は吸風口１１がら空気調節
装置５に吸入され再度加温加湿されて送風口９から絵風
空間２へ送給される。Then, a part of this recirculated air is sucked into the air conditioning device 5 through the air intake port 11, heated and humidified again, and then sent to the art space 2 through the air outlet 9.

また、上記還流空気の大部分は、処理室１の前壁の圧送
口１２に付設された循環ファン１３で約３５ＩＩｔＭＡ
に加圧されて空気調節室４から再度絵風空間２に送給さ
れる。Also, most of the recirculated air is pumped through the circulation fan 13 attached to the pressure feed port 12 on the front wall of the processing chamber 1 at a rate of about 35IItMA.
The air is then pressurized and sent from the air conditioning room 4 to the pictorial space 2 again.

従って、循環ファン１３を介して絵風空間２と還流空間
３との間には約３５ＩＩＷＩＡの差圧が生じるから、コ
ンテナ壁７ａを貫いて均一の流速で加温加湿空気が大量
に流れ得ることになる。Therefore, a pressure difference of approximately 35IIWIA is generated between the picture-style space 2 and the reflux space 3 via the circulation fan 13, so that a large amount of heated humidified air can flow at a uniform flow rate through the container wall 7a. become.

第４図は、装置全体の概略系統図であり、温水ボイラ１
６で発生させた温水が空気調節装置５の力ロ湿器１７と
空気加熱器１８へ供給される。Figure 4 is a schematic system diagram of the entire equipment, with hot water boiler 1
The hot water generated in step 6 is supplied to the humidifier 17 and air heater 18 of the air conditioner 5.

そして、符号１９は絵風空間２の雰囲気温度を検出する
室温検出センサであり、符号２０は柑橘類の品温な検出
する品温検出センサであり、これら検出センサ１９，２
０から検出信号が制御装置２１に入力されるようになっ
ている。The reference numeral 19 is a room temperature detection sensor that detects the atmospheric temperature of the pictorial space 2, and the reference numeral 20 is a product temperature detection sensor that detects the product temperature of citrus fruits.
Detection signals are input to the control device 21 from 0 onwards.

次に、上記追熟装置による追熟処理について説明する。Next, the ripening process by the above-mentioned ripening device will be explained.

追熟処理は、柑橘類の品温を初期温度Ｔ０ から従々に
目標温度Ｔ（約２２℃）にまで高め、所定時間（約１昼
夜）の間この目標温度Ｔに保持することにより行なうの
であるが、この処理の過程で柑橘類に結露することを防
ぐ為に、雰囲気温度及び品温の温度差を設定上限値ｔ１
以下に保持しながらも、加温の能率向上の為、上記温度
差が設定下限値ｔ２以上となるように空気調節装置５の
加熱装置１８を介して空気加熱温度を調節する。The ripening process is carried out by gradually raising the temperature of the citrus fruits from the initial temperature T0 to a target temperature T (approximately 22°C) and maintaining this target temperature T for a predetermined period of time (approximately 1 day and night). However, in order to prevent condensation on citrus fruits during this process, the temperature difference between the ambient temperature and the product temperature is set at an upper limit t1.
In order to improve heating efficiency, the air heating temperature is adjusted via the heating device 18 of the air conditioning device 5 so that the temperature difference is equal to or higher than the lower limit value t2.

即ち、第６図に上記温度調節の経時変化を示し、例えば
、品温の初期温度Ｔ。That is, FIG. 6 shows the change over time of the temperature control described above, for example, the initial temperature T of the product temperature.

を仮に４℃、温度差の設定上限値ｔ、を４℃、設定下限
値ｔ２ を２℃とする場合、当初絵風空間２の雰囲気温
度が８℃となるように空気加熱温度を調節し、品温が徐
々に上昇して６℃になったときには、空気加熱温度を高
めて雰囲気温度が１０°Ｃとなるように調節する。Assuming that 4°C, the upper limit value t of the temperature difference is 4°C, and the lower limit value t2 of the temperature difference is 2°C, the air heating temperature is adjusted so that the atmospheric temperature of the painting space 2 is 8°C at the beginning. When the product temperature gradually rises to 6°C, the air heating temperature is increased to adjust the ambient temperature to 10°C.

このように、温度差を設定下限値ｔ２（２℃）以上で設
定上限値ｔ１（４℃）以下に維持しながら、空気加熱温
度を徐々に高めていって雰囲気温度を高め、品温を目標
温度Ｔ（約２２℃）ＦＣ到達させる。In this way, while maintaining the temperature difference between the lower limit value t2 (2℃) and the upper limit value t1 (4℃), the air heating temperature is gradually increased to raise the ambient temperature and achieve the target product temperature. The temperature T (approximately 22° C.) is reached at FC.

品温が目標温度Ｔに達した以降は、積極的に加温する必
要はな（、放熱熱損分な補う為、品温と略同温度の加温
加湿空気を断続的に供給すればよい。After the product temperature reaches the target temperature T, there is no need to actively heat the product (in order to compensate for the loss of heat radiation, it is sufficient to intermittently supply heated humidified air at approximately the same temperature as the product temperature. .

同、第５図に上記制御装置２１の正面外観を示し、符号
２２は検出温度表示器であり、セレクトスイッチ２３で
品温又は室温がセレクトされる。FIG. 5 shows the front appearance of the control device 21. Reference numeral 22 is a detected temperature display, and a selection switch 23 selects the product temperature or room temperature.

また、品温の目標温度は目標温度設定・表示器２４に設
定され表示される。Further, the target temperature of the product temperature is set and displayed on the target temperature setting/display unit 24.

また、温度差の設定上限値ｔ１ が上限値設定・表示器
２５に、温度差の設定下限値ｔ２が下限値設定・表示器
２６に各各設定され表示される。Further, the set upper limit value t1 of the temperature difference is set and displayed on the upper limit value setting/display 25, and the set lower limit value t2 of the temperature difference is set and displayed on the lower limit value setting/display 26.

制御装置２１は上記のように設定された指令信号及び検
出センサからの検出信号に応じて空気加熱装置１８の温
水流１匍側弁１８ａを制御し、空気加熱温度を調節する
ようになっている（第４図） 淘、追熟処理の後、子指処理する場合には、空気調節装
置５の新気吸入口１４から外気を吸入し、還流空気と混
合しつつ空気加熱装置１８で加温し、この加温空気を送
風口９から絵風空間２に供給しながら還流空気の一部を
放出ファン１，５で外部へ放出する。The control device 21 controls the hot water flow 1-side valve 18a of the air heating device 18 in accordance with the command signal set as described above and the detection signal from the detection sensor, and adjusts the air heating temperature. (Fig. 4) When processing baby fingers after culling and ripening, outside air is sucked in from the fresh air intake port 14 of the air conditioning device 5, and heated by the air heating device 18 while being mixed with recirculated air. Then, while supplying this heated air to the picture space 2 from the air outlet 9, a part of the recirculated air is discharged to the outside by the discharge fans 1 and 5.

本発明は上記のように、追熟処理用の雰囲気温度と品温
とを各検出装置で検出し、両者の検出温度差を設定上限
値以下に保持しながら、品温を次第に高めていって目標
値に加温するので、柑橘類の品温を常に加温加湿雰囲気
の結露点以上の温度に保つことができる。As described above, the present invention detects the ambient temperature for ripening processing and the product temperature using each detection device, and gradually increases the product temperature while maintaining the detected temperature difference between the two below the set upper limit value. Since the temperature of the citrus fruit is heated to the target value, the temperature of the citrus fruit can always be maintained at a temperature higher than the condensation point of the heated and humidified atmosphere.

従って、追熟処理する柑橘類に結露するのを確実に防止
できることから、柑橘類の全表面に亘って一様に加温８
０湿雰囲気及びエチレンガスなどの追熟促進ガスが行き
渡るため、能率的に追熟処理することができる。Therefore, since it is possible to reliably prevent dew condensation on the citrus fruits to be ripened, the entire surface of the citrus fruits can be uniformly heated.
Since the 0-humidity atmosphere and the ripening accelerating gas such as ethylene gas are distributed, the ripening process can be carried out efficiently.

これにより、柑橘類の品質と商品価値を大幅に高めるこ
とができる。This can significantly improve the quality and commercial value of citrus fruits.

しかも、結露で柑橘類の腐販が進展することもないので
、その鮮度を高（保つことができる。Moreover, since condensation does not cause citrus fruits to go bad, their freshness can be maintained at a high level.

【図面の簡単な説明】[Brief explanation of the drawing]

図面は本発明の実施に供する装置を示し、第１図は要部
横断平面図、第２図は第１図の■−■線断面図、第３図
は第１図の［１−ＩＩＩ線断面図、第４図は全体概略系
統図、第５図は制御装置の正面図。 第６図は温度調節の経時変化の線図である。 １・・・・・・処理室、５・・・・・・空気調節装置、
６・・・・・・柑橘類、１９・・・・・・室温検出セン
サ、２０・・・・・・品温検出センサ、２１・・・・・
・制御装置、Ｔｏ・・・・・・初期温度、Ｔ・・・・・
・目標温度、ｔｌ・・・・・・温度差の設定上限イ臥ｔ
２・・・・・・温度差の設定下限値。The drawings show an apparatus for carrying out the present invention, and FIG. 1 is a cross-sectional plan view of the main part, FIG. 2 is a cross-sectional view taken along the line ■-■ in FIG. 1, and FIG. 4 is a schematic overall system diagram, and FIG. 5 is a front view of the control device. FIG. 6 is a diagram of changes in temperature control over time. 1... Processing room, 5... Air conditioning device,
6... Citrus fruits, 19... Room temperature detection sensor, 20... Product temperature detection sensor, 21...
・Control device, To... Initial temperature, T...
・Target temperature, tl...Temperature difference setting upper limit t
2... Set lower limit value of temperature difference.

Claims (1)

【特許請求の範囲】 １ 柑橘類の処理室内に柑橘類を収容し、空気調節装置
で発生させた加温加湿空気を処理室内に送給することに
より、処理室内の雰囲気で柑橘類を加温加湿して初期温
度から目標温度にまで高めた後、目標温度に所定時間保
持することにより柑橘類を追熟処理する方法において、
柑橘類の品温を初期温度から目標温度にまで高めるに当
り、処理室内の雰囲気温度と柑橘類の品温とを各々室温
検出装置と品温検出装置とで検出し、各検出装−で検出
した雰囲気温度と品温との温度差を設定上限値以下に保
持しながら、品質の上昇に伴って空気調節装置の空気加
熱温度を徐々に高めてい（ことを特徴とする柑橘類の追
熟方法。 ２、特許請求の範囲第１項に記載した柑橘類の追熟方法
において、雰囲気温度と品温との温度差を設定上限値以
下に保持するとともに設定限値以上に保持しながら、品
温の上昇に伴って空気加熱温度を次第に高めてい（方法
。[Claims] 1. Citrus fruits are stored in a citrus processing chamber, and heated and humidified air generated by an air conditioning device is sent into the processing chamber to heat and humidify the citrus fruits in the atmosphere inside the processing chamber. In a method for ripening citrus fruits by increasing the initial temperature to a target temperature and then maintaining the target temperature for a predetermined time,
In raising the temperature of the citrus fruit from the initial temperature to the target temperature, the ambient temperature in the processing chamber and the temperature of the citrus fruit are detected by a room temperature detection device and a product temperature detection device, respectively, and the atmosphere detected by each detection device is A citrus ripening method characterized by gradually increasing the air heating temperature of the air conditioning device as the quality increases, while maintaining the temperature difference between the product temperature and the product temperature below the set upper limit.2. In the method for ripening citrus fruits described in claim 1, the temperature difference between the ambient temperature and the product temperature is maintained below the set upper limit value and above the set limit value, and as the product temperature increases. The air heating temperature is gradually increased (method.