WO2015152065A1 - Outil de congélation et congélateur - Google Patents

Outil de congélation et congélateur Download PDF

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Publication number
WO2015152065A1
WO2015152065A1 PCT/JP2015/059684 JP2015059684W WO2015152065A1 WO 2015152065 A1 WO2015152065 A1 WO 2015152065A1 JP 2015059684 W JP2015059684 W JP 2015059684W WO 2015152065 A1 WO2015152065 A1 WO 2015152065A1
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WIPO (PCT)
Prior art keywords
freezer
container
food
freezing
frozen
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Application number
PCT/JP2015/059684
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English (en)
Japanese (ja)
Inventor
寿秀 松井
正樹 大野
Original Assignee
寿秀 松井
Priority date (The priority date 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 date listed.)
Filing date
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Publication of WO2015152065A1 publication Critical patent/WO2015152065A1/fr

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    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D3/00—Devices using other cold materials; Devices using cold-storage bodies
    • F25D3/02—Devices using other cold materials; Devices using cold-storage bodies using ice, e.g. ice-boxes
    • F25D3/06—Movable containers
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D2303/00—Details of devices using other cold materials; Details of devices using cold-storage bodies
    • F25D2303/08—Devices using cold storage material, i.e. ice or other freezable liquid
    • F25D2303/084—Position of the cold storage material in relationship to a product to be cooled
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D2400/00—General features of, or devices for refrigerators, cold rooms, ice-boxes, or for cooling or freezing apparatus not covered by any other subclass
    • F25D2400/30—Quick freezing

Definitions

  • the present invention relates to a freezer and a freezer.
  • An object of the present invention is to provide a freezer capable of freezing an object to be frozen in a shorter time and a freezer equipped with the freezer.
  • first container and a second container having a first container and a second container;
  • Each of the first container and the second container is provided in the main body so as to cover a main body having a concave portion, a liquid or gel-like heat transfer portion disposed in the concave portion, and an opening of the concave portion.
  • a freezing tool comprising a covering portion, wherein the object to be frozen is sandwiched between the covering portion of the first container and the covering portion of the second container.
  • a freezer comprising: a freezing room in which the freezer is disposed.
  • the frozen object can be covered with the heat transfer unit by sandwiching the frozen object between the first and second containers. Therefore, the object to be frozen can be cooled more efficiently, and the object to be frozen can be frozen in a shorter time.
  • FIG. 1 is a perspective view showing a freezer according to the first embodiment of the present invention.
  • FIG. 2 is a perspective view showing a state in which the lid of the freezer shown in FIG. 1 is opened.
  • FIG. 3 is a cross-sectional view of the freezer shown in FIG. 4 is a cross-sectional view of the freezer shown in FIG.
  • FIG. 5 is a graph of a freezing curve.
  • FIG. 6 is a perspective view showing a freezer according to the second embodiment of the present invention.
  • FIG. 7 is a cross-sectional view showing the freezer shown in FIG.
  • FIG. 8 is a cross-sectional view showing a freezer according to the third embodiment of the present invention.
  • FIG. 9 is a perspective view showing a freezer according to the fourth embodiment of the present invention.
  • FIG. 10 is a plan view showing a display unit included in the freezer shown in FIG.
  • FIG. 11 is a plan view showing a display unit included in the freezer shown in FIG.
  • FIG. 12 is a cross-sectional view showing a freezer according to the fifth embodiment of the present invention.
  • FIG. 13 is a perspective view showing a freezer according to the sixth embodiment of the present invention.
  • FIG. 14 is a perspective view showing a freezer according to the sixth embodiment of the present invention.
  • FIG. 15 is a cross-sectional view of the freezer shown in FIG.
  • FIG. 16 is a graph showing the freezing curve (temperature change) of each example and each comparative example.
  • FIG. 1 is a perspective view showing a freezer according to the first embodiment of the present invention.
  • FIG. 2 is a perspective view showing a state in which the lid of the freezer shown in FIG. 1 is opened.
  • 3 and 4 are cross-sectional views of the freezer shown in FIG.
  • FIG. 5 is a graph of a freezing curve.
  • the upper side in FIGS. 3 and 4 is also referred to as “upper”, and the lower side is also referred to as “lower”.
  • freezing an object that is not frozen is referred to as “freezing”, and maintaining a frozen object in a frozen state is referred to as “frozen”. ”And“ Frozen ”.
  • “freezing” described in the present specification does not maintain a frozen state, but means that an object that has not been frozen is frozen.
  • the freezing tool 1 shown in FIGS. 1 to 3 is mainly used as a freezing auxiliary tool for freezing food (an object to be frozen) F in a general freezer (commercial or household freezer). That is, as will be described later, by placing the freezer 1 sandwiched with the food F in the freezer, the freezing speed of the food F is accelerated compared to the case where the food F is placed in the freezer as it is, and the time is shorter. The food F can be frozen.
  • the food F is not particularly limited, and examples thereof include seafood such as fish, shrimp, squid, octopus and shellfish, fruits such as strawberry, apple, banana and tangerine, vegetables such as cabbage, lettuce, cucumber and tomato, Fresh food such as beef, pork, chicken and horse meat, processed foods processed from these fresh foods, noodles made from cereal flour such as wheat flour, rice flour and oat flour, cooked rice And so on.
  • seafood such as fish, shrimp, squid, octopus and shellfish
  • fruits such as strawberry, apple, banana and tangerine
  • vegetables such as cabbage, lettuce, cucumber and tomato
  • Fresh food such as beef, pork, chicken and horse meat, processed foods processed from these fresh foods, noodles made from cereal flour such as wheat flour, rice flour and oat flour, cooked rice And so on.
  • Such a freezer 1 has a container (first container) 2 and a lid (second container) 3, and the container 2 and the lid 3 are connected via a number 4 so as to be opened and closed.
  • the freezer 1 is provided with a lock portion (not shown) that maintains the closed state of the lid 3.
  • the container 2 includes a main body 21 having a concave portion 211 opened on an upper surface (a surface facing the lid 3), a sheet-shaped covering portion 22 covering the opening of the concave portion 211, and a concave portion 211 (main body 21.
  • a refrigerant (heat transfer part) 23 filled in a space defined by the cover part 22.
  • the lid 3 also has a main body 31 having a recess 311 that opens to the lower surface (the surface facing the container 2), a sheet-like covering portion 32 that covers the opening of the recess 311, and a recess 311 (the main body 31 and the covering portion 32. And a refrigerant (heat transfer portion) 33 filled in a space defined by
  • Each of the main bodies 21 and 31 is preferably configured with a resin material or a metal material as a main material so that heat exchange between the inside and outside of the freezer 1 can be performed relatively efficiently.
  • the resin material include polyethylene (PE), polypropylene (PP), polystyrene (PS), polyvinyl chloride (PVC), polyethylene terephthalate (PET), acrylonitrile-butadiene-styrene resin (ABS), polyamide (PA), Polycarbonate (PC), silicone resin, etc. can be used.
  • the resin material for example, various rubber materials such as natural rubber, isoprene rubber, butadiene rubber, styrene-butadiene rubber, silicone rubber, and fluorine rubber can be used.
  • the main bodies 21 and 31 By configuring the main bodies 21 and 31 with such a resin material, the main bodies 21 and 31 can be softened compared to the case where a metal material is used, and the safe freezer 1 is obtained.
  • the resin material has lower thermal conductivity than the metal material. Therefore, in order to improve the thermal conductivity of the main bodies 21 and 31, for example, a thermal conductive filler such as metal, graphite, carbon black, aluminum nitride, boron nitride, and alumina may be included in the resin material.
  • the metal material for example, various metals such as iron, aluminum, magnesium, titanium, and alloys (stainless steel, inconel, duralumin, etc.) can be used.
  • a resin material for example, various metals such as iron, aluminum, magnesium, titanium, and alloys (stainless steel, inconel, duralumin, etc.) can be used.
  • the opening dimensions of the recesses 211 and 311 are not particularly limited, but may be, for example, about 150 mm to 300 mm in width and about 100 mm to 150 mm in depth. By setting the dimensions to this extent, the size becomes easy to use in a general size freezer (house-use refrigeration / freezer). Further, the depth of the recesses 211 and 311 is not particularly limited, but is preferably about 30 mm to 100 mm, for example. Thereby, sufficient space can be secured to sandwich the general food F.
  • the main bodies 21 and 31 have a quadrangular shape, but the shape of the main bodies 21 and 31 is not particularly limited, and may be a circular shape, an oval shape, an L shape, or the like. . Also, the flanges provided on the main bodies 21 and 31 may be omitted.
  • the covering portion 22 has a sheet shape, and is joined to the main body 21 by closing the opening of the recess 211.
  • the covering portion 32 has a sheet shape, and is joined to the main body 21 by closing the opening of the recess 311.
  • the covering portions 22 and 32 are substantially impermeable to moisture. Accordingly, the recesses 211 and 311 are liquid-tightly sealed by the covering portions 22 and 32, and leakage (bleeding out) of the refrigerants 23 and 33 filled in the recesses 211 and 311 can be prevented. Therefore, contact with the refrigerant
  • it does not specifically limit as a joining method of the coating
  • the covering portions 22 and 32 are not particularly limited as long as the openings of the recesses 211 and 311 can be closed, but preferably have flexibility and stretchability. Thereby, as shown in FIG. 4, when the food F is sandwiched between the container 2 and the lid 3, the covering portions 22 and 23 are deformed following the outer shape of the food F. Therefore, the covering portions 22 and 32 can be brought into contact with each other over a wide range (substantially the entire area) of the surface of the food F, and a gap (a heat insulating layer made of an air layer) is hardly formed between the food F and the covering portions 22 and 32. Become. As a result, the food F can be efficiently cooled and frozen by the refrigerants 23 and 33, and the food F can be frozen in a shorter time.
  • the constituent materials of the covering portions 22 and 32 are not particularly limited.
  • various rubber materials such as natural rubber, isoprene rubber, butadiene rubber, styrene-butadiene rubber, silicone rubber, and fluorine rubber are used.
  • Material is preferably used as the main material.
  • coated parts 22 and 32 which have flexibility and a stretching property can be obtained easily.
  • coated parts 22 and 32 are thin as long as the said effect can be exhibited.
  • the heat conductivity of the covering portions 22 and 32 can be increased. Good.
  • the covering portions 22 and 32 are in contact with each other over a wide range (almost the entire region). Further, even when the covering portions 22 and 32 are separated from each other, these gaps are preferably about 5 mm or less, and more preferably about 2 mm or less. This makes it difficult for a gap to be formed between the covering portions 22 and 32 and, as shown in FIG. 4, when the food F is sandwiched between the container 2 and the lid 3, the covering portion covers a wider area on the surface of the food F. 22 and 32 can be brought into contact with each other. Therefore, the food F can be cooled and frozen more efficiently, and the food F can be frozen in a shorter time.
  • the refrigerant (heat transfer part) 23 is filled in a liquid-tight space (in the recess 211) defined by the main body 21 and the covering part 22, and the refrigerant (heat transfer part) 33 is formed by the main body 31 and the covering part 32.
  • the defined liquid-tight space (inside the recess 311) is filled.
  • the refrigerants 23 and 33 may be densely filled in the liquid-tight space, or may not be filled tightly.
  • the refrigerants 23 and 33 are liquid or gel and do not freeze depending on the temperature in a general freezer. In order to more reliably prevent freezing in the freezer, it is preferable to use a refrigerant having a freezing point of ⁇ 5 ° or less, more preferably ⁇ 20 ° C. or less as the refrigerants 23 and 33. It is more preferable to use one that is 30 ° C. or lower. Since the indoor temperature of a freezer that is generally spread is set to ⁇ 5 ° C. or lower, the freezing of the refrigerants 23 and 33 in the freezer can be effectively suppressed by setting the freezing point as described above. Can do. In particular, since the JAS method stipulates that storage at ⁇ 18 ° C.
  • refrigerants 23 and 33 having a freezing point of ⁇ 20 ° or lower makes it possible to maintain a temperature environment of approximately ⁇ 18 ° C. Even below, freezing of the refrigerants 23 and 33 can be prevented.
  • the refrigerants 23 and 33 are not particularly limited as long as the thermal conductivity is higher than that of air.
  • the refrigerants 23 and 33 include various oils such as vegetable oil, mineral oil, and chemically synthesized oil, alcohols such as ethanol and ethylene glycol, and alcohols. Mixed water, ammonia water, salt water, those in which a freezing point curing agent or a gelling agent (thickening stabilizer) is mixed can be used. However, among these, it is preferable to use those that are safe for living bodies (those that are not toxic).
  • coolants 23 and 33 may be arrange
  • Such a freezer 1 is used as follows. That is, first, before sandwiching the food F, the freezer 1 is placed in the freezer and the refrigerants 23 and 33 are sufficiently cooled. Next, the freezer 1 is taken out from the freezer, the lid 3 is opened, and the food F is placed on the covering portion 22, and then the lid 3 is closed and locked. As a result, the food F is covered with the refrigerants 23 and 33 through the covering portions 22 and 32 in the freezer 1. Next, the freezer 1 is again placed in the freezer. And it waits until food F freezes. After freezing the food F, it may be stored in the freezer as it is in the freezer 1 or may be stored in the freezer after being taken out from the freezer 1.
  • FIG. 5 is a graph showing a freezing curve when the food F is put in the freezer, where the solid line is the freezing curve when the food F is put in the freezer 1 and put in the freezer, and the chain line shows the food F. It is a freezing curve when putting it in a freezer as it is.
  • the “maximum ice crystal generation temperature zone” in FIG. 5 is a temperature zone in which ice crystals are generated, and is generally less than 0 ° C., ⁇ 5 ° C.
  • the maximum ice crystal formation temperature is greater when food F is placed in the freezer 1 (solid line) than when food F is placed in the freezer (dashed line). It can be seen that the band is passing in a shorter time. Therefore, as described above, the use of the freezer 1 can effectively suppress the deterioration of the taste of the food F. Moreover, by using the freezer 1, the food F can be frozen in a shorter time using a general freezer without using an expensive quick freezer. That is, the food F can be frozen in a shorter time with an inexpensive system. In addition, it is preferable that the passage time of the maximum ice crystal generation temperature zone indicated by the solid line A is as short as possible. Specifically, it is preferably within 1 hour, and more preferably within 30 minutes.
  • FIG. 6 is a perspective view showing a freezer according to the second embodiment of the present invention.
  • FIG. 7 is a cross-sectional view showing the freezer shown in FIG.
  • the freezer of the second embodiment is the same as the first embodiment described above except that the container and the lid are provided with fins.
  • symbol is attached
  • the container 2 includes a plurality of fins 213 that protrude from the bottom 212 to the outside of the recess 211 and a plurality of fins 213 that protrude from the bottom 212 to the inside of the recess 211. Fin 214.
  • the lid 3 has a plurality of fins 313 protruding from the top 312 to the outside of the recess 311 and a plurality of fins 314 protruding from the top 312 to the inside of the recess 311.
  • the contact area between the container 2 and the lid 3 with the outside air (cold air) and the contact area with the refrigerants 23 and 33 are increased.
  • the food F can be frozen in a shorter time (that is, the maximum ice crystal generation temperature zone can be passed in a shorter time).
  • the shape, number, extending direction, and the like of the fins 213, 214, 313, and 314 are not particularly limited. Further, at least one of the fins 213, 214, 313, and 314 may be omitted.
  • the length of the fin 214 is not particularly limited, and may vary depending on the depth of the recess 211, the thickness of the food F, and the like, but is preferably 1 ⁇ 2 or less of the depth of the recess 211, for example.
  • the length of the fin 314 is not particularly limited, and is preferably less than or equal to 1 ⁇ 2 the depth of the recess 311, although it varies depending on the depth of the recess 211 and the thickness of the food F.
  • FIG. 8 is a cross-sectional view showing a freezer according to the third embodiment of the present invention.
  • the freezing tool of the third embodiment is the same as that of the first embodiment described above, except that the container and the lid are provided with a stirring unit that stirs the refrigerant.
  • symbol is attached
  • the freezer 1 is provided in the concave portion 211 of the container 2, and is provided in the stirring portion 51 that stirs the refrigerant 23 and in the concave portion 311 of the lid 3, and stirs the refrigerant 33.
  • a stirring unit 52 for performing the above operation includes a fan 511 and a driving unit 512 that rotates the fan 511, and the refrigerant 23 can be convected by rotating the fan 511.
  • the stirring unit 52 includes a fan 521 and a driving unit 522 that rotates the fan 521, and the refrigerant 33 can be convected by rotating the fan 521.
  • the stirring units 51 and 52 heat exchange can be efficiently performed between the cold air in the freezer and the food F in the freezer 1. Furthermore, the temperature unevenness of the refrigerants 23 and 33 is reduced. Therefore, the food F in the freezer 1 can be frozen in a shorter time (that is, the maximum ice crystal generation temperature zone can be passed in a shorter time).
  • the stirring unit 51 of the present embodiment may further include a temperature sensor that detects the temperature of the refrigerant 23, and the detection result of the temperature sensor is set so that the temperature of the refrigerant 23 is within a predetermined temperature range. Based on this, it may be configured such that the ON / OFF of the fan 511 and the rotation speed are controlled. The same applies to the stirring unit 52. By setting it as such a structure, the unnecessary temperature change of the refrigerant
  • FIG. 9 is a perspective view showing a freezer according to the fourth embodiment of the present invention.
  • 10 and 11 are plan views each showing a display unit included in the freezer shown in FIG.
  • the freezer of 4th Embodiment is the same as that of 1st Embodiment mentioned above except having the alerting
  • symbol is attached
  • the freezer 1 of the present embodiment has a display unit 6 provided on the top of the lid 3.
  • the display unit 6 is for notifying the reference time required to freeze the food F from the temperature in the freezer and the type of the food F put in the freezer 1.
  • Such a display unit 6 is not particularly limited as long as the above-described effects can be exhibited, and for example, can be configured as shown in FIGS. 10 and 11.
  • thermometer 10 has a thermometer (temperature detection unit) 61 and a table (reference time display unit) 62.
  • the display unit 6 having the configuration shown in FIG. In the table 62, a plurality of types of food F are exemplified, and for each food F, the reference freezing time is described for each temperature in the freezer. According to such a display part 6, the food F is frozen by confirming the column applicable to the temperature in the freezer detected using the thermometer 61 and the type of the food F put in the freezer 1. You can know the approximate time it takes to take. For example, when the temperature of the freezer is ⁇ 21 ° C. and the food F is vegetable, the reference freezing time is 31 minutes.
  • the display unit 6 having the configuration shown in FIG. 11A has a table (reference time display unit) 62.
  • This table 62 utilizes a reversible temperature indicating label that changes color as the temperature rises and falls, and also serves as a temperature detection unit.
  • a plurality of types of food F are exemplified, and for each food F, a freezing guide time is described (hidden) for each temperature in the freezer.
  • the characters of the table 62 change color according to the temperature in the freezer, and the temperature closer to the temperature in the freezer is made more conspicuous so that the temperature in the freezer can be known. For example, as shown in FIG.
  • the third column from the left is particularly discolored, and the reference time corresponding to the food F can be known from the discolored column. it can.
  • the reference freezing time is 31 minutes.
  • FIG. 12 is a cross-sectional view showing a freezer according to the fifth embodiment of the present invention.
  • the freezer of the fifth embodiment is the same as the first embodiment described above except that the container and the lid are not connected.
  • symbol is attached
  • the container 2 and the lid 3 are not connected, and the lid 3 can be detached from the container 2.
  • the main body 31 of the lid 3 is provided with a fitting portion 316 that fits the flange 215 provided on the main body 21 of the container 2.
  • the lid 3 is put on the container 2, and the fitting portion 316 is further attached.
  • the lid 3 can be fixed to the container 2 by fitting with the flange 215. From this, it can be said that the flange 215 and the fitting portion 316 constitute a fixing means for fixing the lid 3 to the container 2.
  • the fitting portion 316 may be provided over the entire circumference of the lid 3, or a plurality of the fitting portions 316 may be provided intermittently along the outer circumference of the lid 3.
  • FIG. 13 and FIG. 14 are perspective views showing a freezer according to the sixth embodiment of the present invention, respectively.
  • FIG. 15 is a cross-sectional view of the freezer shown in FIG.
  • a freezer 100 shown in FIG. 13 has a box-shaped main body having a freezer compartment 101 and a door that opens and closes the freezer compartment 101, and the freezer 1 is arranged in the freezer compartment 101. Furthermore, the freezer compartment 101 has an arrangement chamber 102 for arranging the freezer 1, and the arrangement chamber 102 is partitioned from the surrounding space by a wall 103.
  • the freezer 1 is the same as that of 1st Embodiment mentioned above except the holding part 36 being provided in the front surface of the lid
  • FIG. 14 such a freezer 1 can be pulled out from the arrangement chamber 102, and the food F can be arranged inside by opening the lid 3 in the pulled-out state. And the foodstuff F is frozen in a shorter time as mentioned above by returning the freezer 1 which has arrange
  • a part of the refrigerant pipe 104 for cooling the freezer compartment 101 is arranged so as to surround at least a part around the arrangement chamber 102. .
  • a part of the refrigerant pipe 104 is embedded in the main body and the wall portion 103 so as to face each of the lower surface and the upper surface of the freezer 1.
  • food F can be frozen more efficiently in a short time.
  • the arrangement of the refrigerant pipe 104 is not limited to this.
  • freezer and freezer of this invention were demonstrated based on embodiment of illustration, this invention is not limited to this.
  • the configuration of each part can be replaced with any configuration that exhibits the same function, and any configuration can be added.
  • the frozen object is not limited thereto, and examples thereof include plants (fresh flowers, bulbs, seeds), dead bodies, organs, blood , Sperm, egg and the like.
  • the configuration in which the freezer is used as a freezing aid has been described.
  • it can also be used as a freezing aid when thawing frozen food (a frozen object).
  • coolants 23 and 33 of the freezer 1 are previously made into normal temperature, and the food frozen in the freezer 1 in this state is arrange
  • Freezing agar (Example 1) Prepare a freezer with the following configuration, cool the refrigerant of this freezer to ⁇ 20 ° C., and then cut it into 1 cm ⁇ 7 cm ⁇ 11 cm (made by Maruha Nichiro Foods Co., Ltd., trade name “kanten / powder agar” In the freezer of the freezer (“Mitsubishi Electric”, product number “MR-S40D-T1”). Housed and frozen agar.
  • Container and lid material Silicone rubber Size of container and lid recess (volume): width 20 cm x depth 12 cm x height 6 cm (1000 ml)
  • Refrigerant brine brine (saturated brine) Covering part: 1 mm thick silicone rubber sheet
  • Example 2 A base substrate was obtained in the same manner as in Example 1 except that the size of the agar was 2 cm ⁇ 7 cm ⁇ 11 cm.
  • Example 1 The agar was frozen in the same manner as in Example 1 except that the agar was not put in the freezer and placed in the freezer.
  • Example 2 The agar was frozen in the same manner as in Example 2 except that the agar was not put in the freezer and placed in the freezer.
  • the freezing tool of the present invention has a first container and a second container, and each of the first container and the second container has a main body having a recess, and a liquid or gel-like heat disposed in the recess. It has a transmission part and a covering part provided on the main body so as to cover the opening of the recess, and is configured to sandwich the object to be frozen between the covering part of the first container and the covering part of the second container It is characterized by being.
  • the frozen object can be covered with the heat transfer unit by sandwiching the frozen object between the first and second containers. Therefore, the object to be frozen can be cooled more efficiently, and the object to be frozen can be frozen in a shorter time.
  • the freezer of the present invention has industrial applicability.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Physics & Mathematics (AREA)
  • Mechanical Engineering (AREA)
  • Thermal Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

L'invention concerne un outil de congélation (1) comportant un contenant (2) et un couvercle (3). Le contenant (2) et le couvercle (3) comportent : des corps principaux (21 et 31) possédant des parties évidées (211 et 311) ; des milieux de refroidissement liquides ou en gel (23 et 33) disposés dans les parties évidées (211 et 311) ; et des parties de couverture (22 et 32) placées sur les corps principaux (21 et 31) de telle sorte que les ouvertures des parties évidées (211 et 311) sont couvertes par celles-ci. Le contenant et le couvercle sont conçus de sorte que l'aliment (F) est placé en sandwich entre les parties de couverture (22 et 32).
PCT/JP2015/059684 2014-04-02 2015-03-27 Outil de congélation et congélateur WO2015152065A1 (fr)

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JP2014075952A JP2015197260A (ja) 2014-04-02 2014-04-02 冷凍具および冷凍庫
JP2014-075952 2014-04-02

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Cited By (2)

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Publication number Priority date Publication date Assignee Title
JP2019203655A (ja) * 2018-05-24 2019-11-28 東芝ライフスタイル株式会社 冷蔵庫及び冷凍庫
WO2020191501A1 (fr) * 2019-03-27 2020-10-01 Algernon Pharmaceuticals Inc. Procédés et utilisations de bémithyle et de dérivés pour le traitement d'une maladie pulmonaire, d'une stéatose hépatique et de troubles rénaux

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JP7185000B2 (ja) 2017-07-03 2022-12-06 三菱電機株式会社 冷蔵庫及び冷蔵庫の温度制御方法
JP7017384B2 (ja) * 2017-12-05 2022-02-08 東芝ライフスタイル株式会社 冷蔵庫
JP7092554B2 (ja) * 2018-05-24 2022-06-28 東芝ライフスタイル株式会社 冷蔵庫及び冷凍庫
JP7074612B2 (ja) * 2018-08-10 2022-05-24 東芝ライフスタイル株式会社 冷蔵庫

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