WO2016194877A1 - Fresh product storage system and storage method - Google Patents

Fresh product storage system and storage method Download PDF

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Publication number
WO2016194877A1
WO2016194877A1 PCT/JP2016/065932 JP2016065932W WO2016194877A1 WO 2016194877 A1 WO2016194877 A1 WO 2016194877A1 JP 2016065932 W JP2016065932 W JP 2016065932W WO 2016194877 A1 WO2016194877 A1 WO 2016194877A1
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WO
WIPO (PCT)
Prior art keywords
fresh product
fresh
ozone
storage
air flow
Prior art date
Application number
PCT/JP2016/065932
Other languages
French (fr)
Japanese (ja)
Inventor
直也 比留間
金井　理
孝子 郁田
順太郎 市村
菱沼　宣是
Original Assignee
株式会社前川製作所
ウシオ電機株式会社
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
Publication date
Application filed by 株式会社前川製作所, ウシオ電機株式会社 filed Critical 株式会社前川製作所
Priority to JP2017521939A priority Critical patent/JP6483820B2/en
Priority to CN201680030555.8A priority patent/CN107613787B/en
Priority to RU2017140022A priority patent/RU2666747C1/en
Priority to KR1020177033537A priority patent/KR101980997B1/en
Publication of WO2016194877A1 publication Critical patent/WO2016194877A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • F25D23/00—General constructional features
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/10—Preserving against microbes

Definitions

  • the present invention relates to a fresh product storage device and storage method for sterilizing fresh products using vacuum ultraviolet rays for storage, refrigeration or thawing.
  • UV lamps are installed in the refrigerator to sterilize the air by irradiating UV rays, and UV lamps are installed in the water tanks and piping of the humidifier.
  • the method of sterilizing by irradiating is performed.
  • ozone is generated using a plasma ozone generator and ozone water is sprayed in the refrigerator, or hypochlorous acid is sprayed in the refrigerator to sterilize.
  • Patent Document 1 discloses a sterilization storage device in which stored food is exposed to air containing oxygen ion radicals and moisture generated by irradiating an optoelectronic material with ultraviolet rays.
  • an ultraviolet lamp is used to sterilize humidifying water by irradiating ultraviolet light, or ozone is generated by irradiating introduced air with ultraviolet light, and the generated ozone is discharged from an air outlet.
  • a humidifying device is disclosed.
  • Patent Document 3 discloses that food is sterilized by turning on an ultraviolet lamp in a storage room storing food, and cold air in the storage is circulated.
  • Patent Document 1 describes, for example, in paragraph [0042], the use of an ultraviolet lamp that cuts off ultraviolet rays having a wavelength of 240 nm or less prevents oxidation of stored foods by ozone.
  • this method has a problem that the ozone generation efficiency is lowered and the ozone generation amount cannot be accurately controlled. No means for solving the above problem is described in Patent Documents 2 and 3.
  • an ultraviolet lamp using a mercury lamp is difficult to be lit at a low temperature of 10 ° C.
  • the method using a plasma ozone generator generates nitrogen oxides in which nitrogen and oxygen in the air are chemically bonded, which may damage the equipment and stored fruits and vegetables that make up the refrigerator, and adversely affect the environment and workers. Effect.
  • the present invention is capable of sterilizing the whole fresh product efficiently without fear of damaging the fresh product stored in the storage room with ozone or radicals generated by the irradiation of ultraviolet rays, so that freshness for a long time It aims to make it possible to maintain.
  • a storage device for fresh products A perishables storehouse that can store perishables at temperatures above the chilled state, A temperature adjustment unit capable of adjusting the inside temperature of the fresh food storage to a temperature higher than a chilled state; An air flow generating unit that forms an air flow in the fresh food storage; An irradiation unit for irradiating the air flow with ultraviolet rays to generate ozone or radicals; An intermittent irradiation control unit capable of controlling the irradiation unit to irradiate the ultraviolet light intermittently to the air flow; Is provided.
  • radicals such as ozone and OH radicals are generated around the fresh product by irradiating the air flow with ultraviolet rays from the irradiation unit.
  • the generated ozone and radicals are diffused throughout the interior of the fresh food storage by the air flow.
  • the entire interior of the warehouse is sterilized by the diffused ozone or radical, and the growth of microorganisms such as mold can be suppressed, and the decay of stored fresh products can be suppressed.
  • the freshness of the fresh product can be maintained for a long time.
  • intermittently irradiating ultraviolet rays with the intermittent irradiation control unit it is easy to control the concentration of ozone or radicals generated around the perishable product. By controlling the concentration of ozone or radicals generated by intermittent irradiation, it is possible to suppress the oxidative damage of fresh products caused by ozone or radicals while maintaining the bactericidal effect of the fresh products.
  • the said temperature control part since the said temperature control part stores fresh products at the temperature more than a chilled state, it can suppress that an ice crystal forms in the cell of fresh products. Thereby, damage to the cell membrane due to the formation of ice crystals can be suppressed, and fresh products can be stored with good freshness.
  • the fresh product storage room by adjusting the temperature inside the fresh product storage room to the appropriate temperature for fresh products that can be refrigerated, kept warm or thawed, the fresh product storage room can be frozen, refrigerator, heat storage and defroster etc. Will be available.
  • the intermittent irradiation control unit In some embodiments, in the configuration of (1), The intermittent irradiation control unit, The ultraviolet ray is intermittently irradiated based on an integrated concentration determined by a product of a time during which the fresh product is exposed to the ozone or radical and a concentration of the ozone or radical.
  • the inventors of the present invention have found that the degree of ozone or radical oxidizing action that provides a bactericidal effect on fresh products is determined by the integrated concentration.
  • the time during which the fresh product is exposed to ozone or radicals can be substantially replaced with the time during which the ultraviolet rays are irradiated by the irradiation unit.
  • UV irradiation methods There are two types of UV irradiation methods: continuous irradiation and intermittent irradiation.Continuous irradiation can increase the oxidation effect with a small cumulative concentration.However, if the shelf life of the fresh product becomes longer, the oxidation effect becomes too strong and the surface of the fresh product is exposed. Oxidation damage may appear.
  • intermittent irradiation can suppress the generation of ozone or radicals, it can be sterilized without damaging the surface of the fresh product even if the shelf life of the fresh product is extended.
  • the amount of ozone or radical generated can be accurately controlled by intermittently irradiating ultraviolet rays based on the integrated concentration. Therefore, since the degree of oxidation action on fresh products can be accurately adjusted, the bactericidal effect can be maintained without damaging the surface of the fresh products.
  • the intermittent irradiation control unit The ultraviolet light is intermittently irradiated during storage of the fresh product in the fresh product storage,
  • the integrated concentration around the fresh product is controlled to be a value between a lower limit value at which the sterilizing effect of the fresh product appears and an upper limit value at which an oxidation disorder appears on the surface of the fresh product.
  • the total concentration during the storage period can be obtained by intermittently irradiating the ultraviolet rays so that the integrated concentration becomes a value between the lower limit value and the upper limit value.
  • the bactericidal effect can be maintained without damaging the surface of the fresh product over a period of time.
  • the irradiation unit is composed of an excimer lamp or a rare gas fluorescent lamp capable of emitting vacuum ultraviolet light having a single wavelength of less than 200 nm.
  • an excimer lamp or the rare gas fluorescent lamp capable of emitting vacuum ultraviolet light having a single wavelength of less than 200 nm.
  • vacuum ultraviolet rays having the above wavelength are not absorbed by N 2 in the air and do not deviate from N 2 , so that NO X is not generated. Therefore, there is no possibility of damaging the equipment constituting the storage space of the fresh product storage and the stored fresh product.
  • the excimer lamp or the rare gas fluorescent lamp that emits vacuum ultraviolet rays having a wavelength of less than 200 nm has less lighting dependency on temperature and humidity, and can be lit quickly in a low temperature range of 5 ° C. or lower, which is the storage temperature of agricultural products. Since ozone or radicals can be generated with high efficiency even in a high-humidity environment, when a fresh product storage is used as a thawing storage, the high-humidity storage space can be sterilized quickly. Further, since ozone or radicals are generated by quickly turning on at the same time as power supply and these generations are stopped at the same time as power is stopped, it is easy to control the concentration of ozone or radicals.
  • the temperature adjustment unit is The fresh product is configured as a heating unit that can be heated to a temperature range below the protein freezing point.
  • the fresh food storage is defrosted by heating the fresh food in the fresh food storage to a temperature range below the protein freezing point (for example, 72 ° C.) by the temperature adjusting unit.
  • the temperature adjusting unit can be used effectively.
  • there is no possibility of changing the quality of the fresh product f by setting the upper limit of the heating temperature to the protein freezing point or lower.
  • the temperature adjustment unit is The fresh product is configured as a cold air generating part that can be stored in a refrigerated state or in a chilled state.
  • refrigerated state means holding at a temperature of 2, 3 to 10 ° C.
  • chilled state means holding at a temperature of ⁇ 2, -3 to 5 ° C.
  • a humidifying unit is further provided for humidifying the air flow around the fresh product.
  • the fresh product is, for example, meat, fish, fruits and vegetables, etc.
  • the humidification part drying of stored fresh products can be suppressed.
  • the freezer can be installed by installing the continuous freezer in a sterilized atmosphere in the fresh product storage. After the operation is completed, the equipment can be prevented from being contaminated with fresh food residues.
  • a storage method includes: A fresh product storage process in which fresh products are stored at a temperature above the chilled state in the storage; An air flow forming step for forming an air flow around the perishable product; An ultraviolet irradiation step of irradiating ultraviolet rays to the air flow intermittently to generate ozone or radicals, and diffusing the ozone and radicals throughout the storage room by the air flow; including.
  • the ultraviolet irradiation step by irradiating an air flow with ultraviolet rays in the storage, radicals such as ozone and OH radicals are generated around the fresh product, and the generated ozone and radicals are produced by the air flow.
  • produces around perishable goods becomes easy by irradiating an ultraviolet-ray intermittently.
  • fresh products are stored at a temperature above the chilled state, so it is possible to prevent the formation of ice crystals in the cells of fresh products, thereby suppressing the damage of the cell membrane due to the formation of ice crystals.
  • the ultraviolet irradiation step includes The ultraviolet light is intermittently irradiated based on an integrated concentration obtained by a product of the irradiation time of the ultraviolet light and the concentration of ozone or radical.
  • the amount of ozone or radical generated on the fresh product is adjusted to an appropriate amount that can maintain the bactericidal effect without damaging the surface of the fresh product by intermittently irradiating ultraviolet rays based on the integrated concentration. Can be controlled.
  • the ultraviolet irradiation step includes In the fresh product storage step, the ultraviolet rays are intermittently irradiated, and the integrated concentration around the fresh product is a lower limit value at which a sterilizing effect of the fresh product appears and an upper limit value at which an oxidation disorder appears on the surface of the fresh product It is controlled so as to be a value between.
  • the surface of the fresh product is damaged throughout the storage period by intermittently irradiating with ultraviolet rays so that the integrated concentration is between the lower limit value and the upper limit value. Without sterilization effect can be maintained.
  • the ultraviolet rays are vacuum ultraviolet rays having a wavelength range of less than 200 nm.
  • ozone or radicals can be efficiently generated by irradiating air with vacuum ultraviolet light having a single wavelength of less than 200 nm that is strongly absorbed by oxygen in the air.
  • vacuum ultraviolet rays having the above wavelength are not absorbed by N 2 in the air and do not deviate from N 2 , so that NO X is not generated. Therefore, there is no possibility of damaging the equipment constituting the storage space of the fresh product storage and the stored fresh product.
  • the fresh products stored in the storage are, for example, raw fruits and vegetables, meat, and fish that have not been cooked after harvesting, or fillets that have been cut at least partially.
  • a fillet with a cut surface (cut) is particularly susceptible to oxidative damage by ozone or radicals. According to some of the embodiments described above, these fresh products can be stored for a long period of time while maintaining the freshness without suffering from oxidative damage due to ozone or radicals.
  • the entire stored fresh product can be sterilized efficiently, thereby suppressing the growth of microorganisms to suppress the decay of the fresh product, and maintaining the freshness of the fresh product for a long period of time. Oxidation damage can be prevented from occurring on the surface.
  • an expression indicating that things such as “identical”, “equal”, and “homogeneous” are in an equal state not only represents an exactly equal state, but also has a tolerance or a difference that can provide the same function. It also represents the existing state.
  • expressions representing shapes such as quadrangular shapes and cylindrical shapes represent not only geometrically strict shapes such as quadrangular shapes and cylindrical shapes, but also irregularities and chamfers as long as the same effects can be obtained. A shape including a part or the like is also expressed.
  • the expressions “comprising”, “comprising”, “comprising”, “including”, or “having” one constituent element are not exclusive expressions for excluding the existence of other constituent elements.
  • the fresh product storage device 10 (10A, 10B, 10C, 10D) according to some embodiments includes a fresh product storage 12 as shown in FIGS.
  • the fresh product f is stored at a temperature above the chilled state.
  • a temperature adjusting unit 14 that keeps the internal temperature at a temperature higher than the chilled state and an air flow generating unit 16 that generates the air flow a in the internal are provided.
  • the irradiation part 18 which irradiates an ultraviolet-ray in a warehouse is provided, and an ultraviolet-ray is irradiated with respect to the air flow a from the irradiation part 18.
  • radicals such as ozone and OH radicals are generated around the fresh product f.
  • the generated ozone or radical diffuses throughout the interior of the fresh food storage 12 by the air flow a.
  • the entire interior of the warehouse is sterilized by the diffused ozone, etc., and the growth of microorganisms such as mold can be suppressed and the decay of stored fresh products can be suppressed. As a result, the freshness of the fresh product can be maintained for a long time.
  • the irradiation unit 18 intermittently irradiates the ultraviolet rays with the intermittent irradiation control unit 20, so that it is easy to control the concentration of ozone or the like generated around the fresh product f.
  • the concentration of ozone and the like generated by intermittent irradiation it is possible to suppress the oxidative damage of the fresh product f caused by ozone or the like while maintaining the sterilizing effect of the fresh product f.
  • the fresh product f is maintained at a temperature equal to or higher than the chilled state by the temperature adjusting unit 14, it is possible to suppress the formation of ice crystals in the cells of the fresh product f. Thereby, the damage of the cell membrane due to the formation of ice crystals can be suppressed, and the fresh product f can be stored with good freshness. Further, by adjusting the inside of the fresh product storage 12 to the appropriate temperature of the fresh product f that can be refrigerated, kept warm or thawed by the temperature adjustment unit 14, the fresh product storage 12 is made into a refrigerator, a heat storage, a thaw, etc. Will be available as
  • the temperature adjustment unit 14 is configured by an air conditioning unit in which each device is built in the casing 24.
  • the air flow generator 16 is configured by a fan provided inside the casing 24.
  • the irradiation unit 18 is composed of a lamp unit with a built-in ultraviolet light source.
  • the intermittent irradiation control unit 20 is based on an integrated concentration (hereinafter also referred to as “CT value”) obtained by a product of a time during which the fresh product f is exposed to ozone or the like and a concentration of ozone or the like. Then, the irradiation unit 18 is controlled so as to intermittently irradiate ultraviolet rays. If the concentration of ozone or the like is not controlled, the fresh product f is damaged by an oxidizing action such as ozone. For example, damage received by agricultural products mainly appears as discoloration. This is due to cell necrosis due to oxidation.
  • the generation amount of ozone or the like can be accurately controlled by intermittently irradiating ultraviolet rays based on the CT value. Therefore, since the degree of oxidation action on fresh products can be accurately adjusted, the bactericidal effect can be maintained without damaging the surface of the fresh products.
  • the intermittent irradiation control unit 20 does not damage the surface of the fresh product f during the target storage period, and the lower limit value of the CT value that can be sterilized, and the fresh product
  • the concentration of ozone or the like is adjusted between the upper limit value of the CT value at which oxidation damage appears on the surface of the product f.
  • the CT upper limit value may be exceeded depending on the storage period even if the ozone concentration is low. For example, when the fresh product f is an agricultural product, many agricultural products require a long storage period of one month to several months.
  • the concentration of ozone or the like is 0.1 ppm, the CT value exceeds 4320 ppm ⁇ min in 30 days, so that oxidation damage appears in cabbage and lettuce.
  • intermittent irradiation it is possible to control between the CT lower limit value and the CT upper limit value over the entire storage device. As a result, the sterilizing effect can be maintained without damaging the surface of the fresh product over the entire storage period of the fresh product.
  • the irradiating unit 18 is configured by an excimer lamp or a rare gas fluorescent lamp capable of emitting vacuum ultraviolet rays having a single wavelength of less than 200 nm.
  • An excimer lamp emits vacuum ultraviolet rays having a single wavelength of less than 200 nm by a dielectric barrier discharge.
  • excimer lamps for example, a xenon excimer lamp can emit vacuum ultraviolet light having a wavelength of 172 nm, and an ArF excimer laser can emit vacuum ultraviolet light having a wavelength of 193 nm.
  • ozone or radicals are efficiently generated by irradiating air with vacuum ultraviolet light having a single wavelength of less than 200 nm that is strongly absorbed by oxygen in the air emitted from the lamp. it can.
  • vacuum ultraviolet rays in the above wavelength range are not absorbed by N 2 in the air and do not deviate from N 2 , so NO X is not generated. Therefore, there is no possibility of damaging the equipment constituting the storage space of the fresh product storage 12 or the stored fresh product.
  • excimer lamps or rare gas fluorescent lamps that emit vacuum ultraviolet light having a single wavelength of less than 200 nm have no lighting dependency on temperature and humidity, and can be quickly obtained in a low temperature range of 5 ° C. or lower, which is the storage temperature of agricultural products.
  • ozone or radicals can be generated with high efficiency even in a high humidity environment. Therefore, when the fresh product storage 12 is used as a thawing container, the high humidity internal space can be quickly sterilized. Further, since the light is quickly turned on simultaneously with the power supply to generate ozone and the like, and the generation is stopped simultaneously with the power stop, it is easy to control the concentration of ozone or the like.
  • the temperature adjustment unit 14 is configured as a heating unit that can heat the fresh product f in a temperature range below the protein freezing point.
  • the fresh food storage 12 is heated by heating the temperature of the fresh food f stored in the fresh food storage 12 to a temperature range below the protein freezing point (for example, 72 ° C.). It can be used effectively as a defroster. There is no possibility of changing the quality of the fresh product f by setting the upper limit of the heating temperature to the protein freezing point or lower.
  • the temperature adjustment unit 14 is configured as a cold air generation unit that can store the fresh product f in a refrigerated state or in a chilled state. According to this embodiment, by storing the fresh product f in a refrigerated state or a chilled state, the fresh product storage 12 can be effectively used as a refrigerator or a heat storage.
  • a humidifying unit 22 is further provided for humidifying the air flow a around the fresh product f.
  • the fresh product is, for example, meat, fish, fruits and vegetables, etc.
  • the humidifying unit 22 pumps the humidifying water w from the water storage tank 32 provided at the bottom of the casing 24 and the water storage tank 32, and the inside of the casing 24.
  • the sprinkler 34 which sprays the water w for humidification to the formed air flow path b is included.
  • the temperature adjustment unit 14 is provided in the casing 24 having an inlet and an outlet for the air flow a. And a heater 26 for temperature adjustment, and a heat exchanger 30 to which a refrigerant is supplied from a refrigerator 28 provided outside the warehouse.
  • An air flow path b is formed inside the casing 24, and an air flow a is formed in the air flow path b. The air flow a is heated by the heater 26 or cooled by the heat exchanger 30 to adjust the temperature.
  • the casing 24 is arranged sideways, and the air flow a flows sideways inside the casing 24.
  • the casing 24 is arranged in the vertical direction, and the air flow a flows in the vertical direction inside the casing 24.
  • the refrigerator 28 is, for example, provided on the upper wall of the fresh product storage 12 as shown in FIGS. 1 and 2 outside the fresh product storage 12, or as shown in FIGS. It is arranged adjacent to the side wall of the article storage 12.
  • the irradiation unit 18 includes a discharge lamp 35 configured by a xenon excimer lamp or a rare gas fluorescent lamp.
  • the discharge lamp 35 includes, for example, a discharge lamp light source 36 that emits vacuum ultraviolet light having a wavelength of less than 200 nm, and a fan 38 that diffuses ozone generated by the vacuum ultraviolet light emitted from the discharge lamp light source 36. The arrangement of the fan 38 may be omitted.
  • the discharge lamp 35 is arranged facing the air flow a formed inside the fresh food storage 12, and the discharge lamp 35 has an ultraviolet irradiation window 40.
  • the wavelength of ultraviolet rays emitted from the discharge lamp is determined by the discharge gas sealed in the discharge chamber. For example, it is 126 nm when the discharge gas is argon (Ar), 146 nm when the discharge gas is krypton (Kr), and 172 nm when the discharge gas is xenon (Xe).
  • the discharge lamp as the irradiation unit 18 is disposed above the fresh product f, and the ultraviolet irradiation window 40 is directed to the fresh product f through the air flow a.
  • the discharge lamp 35 is disposed above the continuous conveyance type freezer 44, and the ultraviolet irradiation window 40 is directed to the continuous conveyance type freezer 44 through the air flow a.
  • the discharge lamp 35 is arranged in the upper corner of the fresh product f, and the ultraviolet irradiation window 40 is directed to the air flow a.
  • the ultraviolet irradiation window 40 is arranged toward the air flow a, the generated ozone or the like can be carried on the air flow a and diffused throughout the interior of the cabinet. As a result, the entire interior can be sterilized.
  • the ultraviolet irradiation window 40 is arranged toward the fresh product f, the ultraviolet ray is directly applied to the fresh product f, and the irradiation surface of the fresh product f is irradiated. Strong sterilizing power can be demonstrated. Therefore, the sterilization effect of the whole stored fresh product can be enhanced by the synergistic effect with the vacuum ultraviolet rays radiated from the discharge lamp 35.
  • the discharge lamp 35 emits vacuum ultraviolet rays toward the air flow a flowing through the air flow path b formed inside the casing 24 of the temperature adjustment unit 14. Since it irradiates, the generated ozone etc. can be efficiently diffused on the airflow a throughout the entire compartment. Thereby, the whole air in a warehouse can be sterilized efficiently. Moreover, since the temperature adjustment part 14 has the humidification part 22 and humidifies the air flow a introduced into the temperature adjustment part 14 by the humidification part 22, the internal atmosphere can be kept at high humidity and the fresh product f can be dried. Can be suppressed. Thereby, it is possible to suppress the yield reduction of the fresh product f.
  • the fresh product f is fruit or vegetables or a fillet thereof, and is stored in a basket 42 that is stacked inside the fresh product storage 12.
  • a continuous conveyance freezer 44 is installed inside the fresh food storage 12.
  • the continuous conveyance type freezer 44 includes a conveyor 46, and the fresh product f is continuously frozen while being conveyed by the conveyor 46.
  • the continuous transport type freezer 44 is configured even after the continuous transport type freezer 44 has been operated. This prevents the equipment to be contaminated by fresh food residues.
  • an ozone concentration sensor 48 that detects the concentration of ozone or the like is provided inside the fresh food storage 12, and the detection value of the ozone concentration sensor 48 is input to the intermittent irradiation control unit 20. Is done.
  • the intermittent irradiation control unit 20 controls the operation of the discharge lamp 35 based on the detected value.
  • the storage method includes a fresh product storage step S ⁇ b> 10, an air flow forming step S ⁇ b> 12, and an ultraviolet irradiation step S ⁇ b> 14.
  • the fresh product storage step S10 the fresh product f is stored in the fresh product storage 12 at a temperature equal to or higher than the chilled state.
  • the air flow forming step S ⁇ b> 12 an air flow a is formed around the fresh product f stored in the fresh product storage 12.
  • ultraviolet irradiation step S14 ultraviolet rays are intermittently applied to the air flow a to generate radicals such as ozone or OH radicals, and ozone or the like is carried on the air flow a and diffused throughout the interior of the chamber.
  • the concentration of ozone or radicals generated around the fresh product f can be easily controlled by intermittently irradiating ultraviolet rays. By controlling the concentration of ozone and the like generated by intermittent irradiation, it is possible to suppress the oxidative damage of the fresh product f caused by ozone or the like while maintaining the sterilizing effect of the fresh product f.
  • the fresh product f is stored at a temperature equal to or higher than the chilled state, so that it is possible to suppress the formation of ice crystals in the cells of the fresh product f. Damage can be suppressed and the fresh product f can be stored with good freshness.
  • the ultraviolet rays are intermittently irradiated based on the integrated concentration obtained by the product of the ultraviolet irradiation time and the concentration of ozone or the like.
  • the amount of ozone and the like generated on the fresh product f can be controlled to an appropriate amount that can maintain the bactericidal effect without damaging the surface of the fresh product f.
  • ultraviolet rays are intermittently irradiated, and the accumulated concentration around the fresh product f is a lower limit value at which the bactericidal effect of the fresh product f appears and an upper limit value at which an oxidation disorder appears on the surface of the fresh product f Control so that the value is between.
  • vacuum ultraviolet rays having a wavelength range of less than 200 nm are irradiated.
  • vacuum ultraviolet light having a single wavelength of less than 200 nm that is strongly absorbed by oxygen in the air By irradiating air with vacuum ultraviolet light having a single wavelength of less than 200 nm that is strongly absorbed by oxygen in the air, ozone or the like can be generated efficiently.
  • vacuum ultraviolet rays having the above wavelength are not absorbed by N 2 in the air and do not deviate from N 2 , so that NO X is not generated. Therefore, there is no possibility that the equipment constituting the storage space of the fresh product storage 12 or the stored fresh product f will be damaged.
  • the fresh product f is fruit and vegetables, and the fruit and vegetables are cooled to 0 ° C. or more and 5 ° C. or less in the fresh product storage, and the ozone concentration is adjusted to 0.1 ppm or more and 0.5 ppm or less.
  • the relative humidity is adjusted to 90% or more by humidifying the inside of the fresh food storage. Thereby, drying of the fresh product f can be suppressed during the storage period.
  • leafy vegetables, florets or mushrooms with thin epidermal cells such as lettuce and cabbage are susceptible to oxidative damage due to ozone or the like. Therefore, during the storage period, the leaf vegetables have a CT value that is higher than the CT lower limit value and closer to the CT lower limit value than fruits that are fully foreseen with epidermis, such as tomatoes and lemons. Irradiate with vacuum ultraviolet rays of wavelength. As a result, it is possible to suppress oxidative damage particularly at the cut end and its surroundings among leaf vegetables, flower buds and mushrooms during the storage period.
  • the fresh product f is either raw fish meat or live meat such as raw chicken or turkey
  • the body is cut at least partially cut in a direction intersecting the cell membrane.
  • Susceptible to oxidative damage such as ozone. Therefore, in the case of the above fillet, the vacuum ultraviolet light having the above wavelength is intermittently irradiated so that the CT value is higher than the CT lower limit value and close to the CT lower limit value as compared with the case of the cut cut along the cell membrane during the storage period. To do. Thereby, during the storage period, it is possible to suppress the oxidative damage of the fillet that is easily oxidatively damaged such as ozone.
  • the fresh product f is either raw fish or live meat such as chicken, turkey, etc.
  • the flesh is cut at least partly along the cell membrane
  • they are less susceptible to oxidative damage such as ozone. Therefore, in the case of the fillet, vacuum ultraviolet rays having the above wavelength are intermittently irradiated so that the CT value is lower than the CT upper limit value and close to the CT upper limit value. Thereby, during the storage period, the sterilizing effect can be improved while suppressing the oxidative damage of the fillet.
  • the storage device 10 (10D) shown in FIG. 4 includes a fresh product storage 12 including a temperature adjustment unit 14 having a humidification unit 22.
  • the discharge lamp 35 as the irradiation unit 18 is disposed at the upper corner of the fresh product f, and the ultraviolet irradiation window 40 is disposed toward the air flow a.
  • Vacuum ultraviolet rays having a wavelength of less than 200 nm were emitted from the ultraviolet irradiation window 40, and the inside of the cabinet was maintained at a temperature of 2 ° C. and a relative humidity of 95% or more to conduct a sterilization test of the inside air.
  • the discharge lamp 35 was turned on repeatedly for 30 minutes by turning on and off for 10 seconds by the intermittent irradiation control unit 20 so that the ozone concentration in the chamber became 0.3 ppm.
  • PDA medium potato dextrose agar medium
  • PDA medium potato dextrose agar medium
  • FIG. 8 the decrease in the number of bacteria was confirmed after the sterilization operation.
  • the mercury lamp did not light because of its low temperature.
  • the cooler unit (temperature adjustment part) 14 provided with the humidification part 22 was installed in the inside of a container, and the discharge lamp 35 was arrange
  • the temperature in the container is kept at 5 ° C.
  • the relative humidity is kept at 90% or more
  • the discharge lamp 35 is controlled to 1 second on and 10 seconds off so that the ozone concentration becomes 0.35 ppm, and 2 hours / day.
  • the vacuum ultraviolet rays having a wavelength of less than 200 nm were emitted for 10 days with the irradiation time of. As a result, the number of common bacteria and molds on the surface and shaft portion of the cabbage was greatly reduced.
  • the discharge lamp 35 as the irradiation unit 18 includes N 2 in the atmosphere in which vacuum ultraviolet rays radiated from a discharge chamber 36 a in which a discharge gas is sealed are introduced into the space c. It is not absorbed by the gas and does not separate the N 2 gas. Accordingly, generation of nitrogen oxides can be suppressed.
  • FIG. 10 shows the result of gas chromatography analysis of ozone gas generated using a discharge lamp that emits vacuum ultraviolet rays having a wavelength of 172 nm using xenon as the discharge gas.
  • line D shows the case where the above discharge lamp is used
  • line E shows the case where ozone gas is generated using a conventionally known discharge type ozonizer. As shown in FIG. 10, generation of nitrogen oxides is suppressed in line D.
  • FIG. 11 shows the transition of ozone concentration in the incubator. Each mountain of ozone concentration in FIG. 11 is referred to as a “treatment zone” in FIG.
  • FIG. 12 shows that the number of mold colonies (lumps) decreases as the number of treatment sections increases, that is, as the CT value increases.
  • Cabbage storage test Store the cabbage after harvesting in a storage kept at a temperature of 2 ° C., and turn on vacuum ultraviolet light having a wavelength of less than 200 nm from the discharge lamp in the storage for 0.5 seconds, Intermittent irradiation was performed for 60 minutes at intervals of 20 seconds. The target ozone concentration was 0.35 ppm. The appearance of the cabbage before the post-harvest test is shown in FIG. When intermittent irradiation was performed twice a day for 60 minutes for 29 days from the start of the test, the CT value after 29 days reached 2919.53 ppm ⁇ min, and oxidative damage was developed in all cabbages (first stage). The appearance of the cabbage in this state is shown in FIG. In FIG.
  • an oxidative damage o is expressed on the surface of the cabbage.
  • the intermittent irradiation time was changed to 30 minutes / times ⁇ 1 time / day and continued for another 29 days (second stage).
  • the CT value in the second stage reached 1011.18 ppm ⁇ min, and as a result, the CT value from the start of the test to the second stage reached 3930.72 ppm ⁇ min.
  • the appearance of the cabbage after the second stage as shown in FIG.
  • the cabbage was divided into three groups, and after the first stage, oxidation burn occurred in all the groups. From the results of the above test, it is understood that the CT upper limit value needs to be 2900 ppm ⁇ min or less. Further, after the first stage, the occurrence of mold was 20% for group X, 10% for group Y, and 10% for group Z. Further, the occurrence of mold after the second stage was 100% for group X, 57% for group Y, and 74% for group Z. The cause of the occurrence of mold in this way is thought to be due to the occurrence of oxidative damage caused by irradiation with ozone or the like exceeding the CT upper limit.
  • Ozone and the like are not so permeable, so that mold on the surface of fresh products can be sterilized, but mold that grows in complicated structures like leaves cannot be completely killed. Leaves necrotic due to oxidative damage due to ozone etc. will eventually rot and mold will grow.
  • the inside of the fresh product storage was set to a temperature of 0 ° C. or more. Can be demonstrated.
  • the whole fresh product stored in the storage can be efficiently sterilized without damaging the equipment and stored fresh product of the fresh product storage even when irradiated with ultraviolet rays, and the propagation of microorganisms can be achieved. It can suppress the decay of fresh products and can maintain the freshness of fresh products for a long time.

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Abstract

A fresh product storage system according to some embodiments is provided with: a fresh product warehouse capable of storing fresh product at a temperature of not lower than a chilled state; a temperature adjustment unit capable of adjusting the internal temperature of the fresh product stocker to a temperature of not lower than the chilled state; an air flow generation unit for generating an air flow in the fresh product warehouse; an irradiation unit for irradiating the air flow with ultraviolet light to generate ozone or radicals; and an intermittent irradiation control unit capable of controlling the irradiation unit to intermittently irradiate the air flow with the ultraviolet light.

Description

生鮮品の保管装置及び保管方法Fresh product storage device and storage method
　本発明は、真空紫外線を利用して生鮮品の保管，冷蔵又は解凍時の殺菌を行うための生鮮品の保管装置及び保管方法に関する。 The present invention relates to a fresh product storage device and storage method for sterilizing fresh products using vacuum ultraviolet rays for storage, refrigeration or thawing.
　従来より生鮮品のカビや細菌の繁殖を防ぐため、紫外線ランプを冷蔵庫内に設置し、紫外線を照射して空気を殺菌したり、加湿器の水槽や配管に紫外線ランプを設け、加湿用水に紫外線を照射して殺菌する、等の方法が行われている。
　その他、プラズマ式オゾン発生器を用いてオゾンを発生させ、冷蔵庫内でオゾン水を散布したり、あるいは冷蔵庫内に次亜塩素酸を散布して殺菌する方法が採用されている。 In order to prevent the growth of fresh mold and bacteria, UV lamps are installed in the refrigerator to sterilize the air by irradiating UV rays, and UV lamps are installed in the water tanks and piping of the humidifier. The method of sterilizing by irradiating is performed.
In addition, ozone is generated using a plasma ozone generator and ozone water is sprayed in the refrigerator, or hypochlorous acid is sprayed in the refrigerator to sterilize.
　特許文献１には、光電子材に紫外線を照射して発生させた酸素イオンラジカルと水分を含んだ空気に貯蔵食品を暴露するようにした殺菌貯蔵装置が開示されている。
　特許文献２には、紫外線ランプを用い、加湿用水に紫外線を照射して殺菌したり、又は導入した空気に紫外線を照射してオゾンを発生させ、発生したオゾンを空気吹出口から放出するようにした加湿装置が開示されている。
　特許文献３には、食品を収納した収納庫内で紫外線ランプを点灯して食品の殺菌を行うと共に、庫内の冷気を循環させることが開示されている。　 Patent Document 1 discloses a sterilization storage device in which stored food is exposed to air containing oxygen ion radicals and moisture generated by irradiating an optoelectronic material with ultraviolet rays.
In Patent Document 2, an ultraviolet lamp is used to sterilize humidifying water by irradiating ultraviolet light, or ozone is generated by irradiating introduced air with ultraviolet light, and the generated ozone is discharged from an air outlet. A humidifying device is disclosed.
Patent Document 3 discloses that food is sterilized by turning on an ultraviolet lamp in a storage room storing food, and cold air in the storage is circulated.
特開２０１０－１９３８２９号公報JP 2010-193829 A 特開２０１３－１５５９９５号公報JP2013-155959A 特開２０１４－２５６１３号公報JP 2014-25613 A
　紫外線を照射して発生したオゾンやラジカルによって保管食品の殺菌効果を得る方法では、オゾン又はラジカルの酸化作用によって保管食品が酸化障害を起こす問題がある。
　特許文献１には、例えば、段落［００４２］に、波長２４０ｎｍ以下の紫外線をカットした紫外線ランプを使用することで、オゾンによる保管食品の酸化を防止することが記載されている。しかし、この方法では、オゾンの発生効率が低下すると共に、オゾン発生量を正確に制御できないという問題がある。
　上記問題を解決する手段は特許文献２及び３にも記載されていない。
　また、水銀灯を使用した紫外線ランプは、１０℃以下の低温では点灯しにくいため、一度昇温させて点灯させる必要があり、操作が煩雑になる。プラズマ式オゾン発生器を用いる方法は、空気中の窒素と酸素が化学結合した窒素酸化物を生成し、冷蔵庫を構成する機材や保管された青果物を傷めるおそれがあり、かつ環境及び作業者に悪影響を及ぼす。 In the method of obtaining the bactericidal effect of stored foods by ozone or radicals generated by irradiating ultraviolet rays, there is a problem that stored foods cause oxidative damage due to the oxidizing action of ozone or radicals.
Patent Document 1 describes, for example, in paragraph [0042], the use of an ultraviolet lamp that cuts off ultraviolet rays having a wavelength of 240 nm or less prevents oxidation of stored foods by ozone. However, this method has a problem that the ozone generation efficiency is lowered and the ozone generation amount cannot be accurately controlled.
No means for solving the above problem is described in Patent Documents 2 and 3.
In addition, since an ultraviolet lamp using a mercury lamp is difficult to be lit at a low temperature of 10 ° C. or lower, it is necessary to raise the temperature once and turn it on, and the operation becomes complicated. The method using a plasma ozone generator generates nitrogen oxides in which nitrogen and oxygen in the air are chemically bonded, which may damage the equipment and stored fruits and vegetables that make up the refrigerator, and adversely affect the environment and workers. Effect.
　本発明は、上記課題に鑑み、保管庫内に保管される生鮮品を紫外線の照射によって発生するオゾン又はラジカルで痛めるおそれなく、かつ生鮮品全体を効率良く殺菌可能にすることで、長期間鮮度を維持可能にすることを目的とする。 In view of the above problems, the present invention is capable of sterilizing the whole fresh product efficiently without fear of damaging the fresh product stored in the storage room with ozone or radicals generated by the irradiation of ultraviolet rays, so that freshness for a long time It aims to make it possible to maintain.
　（１）幾つかの実施形態に係る生鮮品の保管装置は、
　生鮮品をチルド状態以上の温度で保管可能な生鮮品保管庫と、
　前記生鮮品保管庫の庫内温度をチルド状態以上の温度に調整可能な温度調整部と、
　前記生鮮品保管庫の庫内に空気流を形成する空気流発生部と、
　紫外線を前記空気流に照射してオゾン又はラジカルを発生させる照射部と、
　前記紫外線を断続的に前記空気流に照射させるように前記照射部を制御可能な断続照射制御部と、
　を備える。 (1) A storage device for fresh products according to some embodiments,
A perishables storehouse that can store perishables at temperatures above the chilled state,
A temperature adjustment unit capable of adjusting the inside temperature of the fresh food storage to a temperature higher than a chilled state;
An air flow generating unit that forms an air flow in the fresh food storage;
An irradiation unit for irradiating the air flow with ultraviolet rays to generate ozone or radicals;
An intermittent irradiation control unit capable of controlling the irradiation unit to irradiate the ultraviolet light intermittently to the air flow;
Is provided.
　上記構成において、上記照射部より上記空気流に紫外線を照射することにより、上記生鮮品の周囲にオゾンやＯＨラジカルなどのラジカルが生成される。生成したオゾンやラジカルは上記空気流により生鮮品保管庫の内部全域に拡散する。拡散したオゾン又はラジカルによって庫内全域が殺菌され、カビなどの微生物の繁殖を抑制し、保管された生鮮品の腐敗を抑制できる。これによって、生鮮品の鮮度を長期間保持できる。
　また、上記断続照射制御部によって紫外線を断続的に照射することで、生鮮品の周囲に発生するオゾン又はラジカルの濃度制御が容易になる。断続照射により発生するオゾン又はラジカルの濃度制御を行うことで、生鮮品の殺菌効果を維持しつつ、オゾン又はラジカルによって被る生鮮品の酸化障害を抑制できる。 In the above-described configuration, radicals such as ozone and OH radicals are generated around the fresh product by irradiating the air flow with ultraviolet rays from the irradiation unit. The generated ozone and radicals are diffused throughout the interior of the fresh food storage by the air flow. The entire interior of the warehouse is sterilized by the diffused ozone or radical, and the growth of microorganisms such as mold can be suppressed, and the decay of stored fresh products can be suppressed. As a result, the freshness of the fresh product can be maintained for a long time.
Further, by intermittently irradiating ultraviolet rays with the intermittent irradiation control unit, it is easy to control the concentration of ozone or radicals generated around the perishable product. By controlling the concentration of ozone or radicals generated by intermittent irradiation, it is possible to suppress the oxidative damage of fresh products caused by ozone or radicals while maintaining the bactericidal effect of the fresh products.
　なお、上記温度調整部によって、生鮮品をチルド状態以上の温度で保管するので、生鮮品の細胞中に氷結晶が形成するのを抑止できる。これによって、氷結晶の形成による細胞膜の損傷を抑制でき、生鮮品を鮮度良く保管できる。
　また、上記温度調整部によって生鮮品保管庫の内部を冷蔵、保温又は解凍を行うことのできる生鮮品の適温に調整することで、生鮮品保管庫を凍結庫、冷蔵庫、保温庫及び解凍庫等に利用可能になる。 In addition, since the said temperature control part stores fresh products at the temperature more than a chilled state, it can suppress that an ice crystal forms in the cell of fresh products. Thereby, damage to the cell membrane due to the formation of ice crystals can be suppressed, and fresh products can be stored with good freshness.
In addition, by adjusting the temperature inside the fresh product storage room to the appropriate temperature for fresh products that can be refrigerated, kept warm or thawed, the fresh product storage room can be frozen, refrigerator, heat storage and defroster etc. Will be available.
　（２）幾つかの実施形態では、前記（１）の構成において、
　前記断続照射制御部は、
　前記生鮮品が前記オゾン又はラジカルに曝される時間と前記オゾン又はラジカルの濃度との積で求められる積算濃度に基づいて前記紫外線を断続照射させるものである。
　本発明者等は、生鮮品に殺菌効果をもたらすオゾン又はラジカルの酸化作用の程度は、上記積算濃度によって決まることを見い出した。生鮮品がオゾン又はラジカルに曝される時間は、実質的に上記照射部によって紫外線が照射される時間と置き換えることができる。 (2) In some embodiments, in the configuration of (1),
The intermittent irradiation control unit,
The ultraviolet ray is intermittently irradiated based on an integrated concentration determined by a product of a time during which the fresh product is exposed to the ozone or radical and a concentration of the ozone or radical.
The inventors of the present invention have found that the degree of ozone or radical oxidizing action that provides a bactericidal effect on fresh products is determined by the integrated concentration. The time during which the fresh product is exposed to ozone or radicals can be substantially replaced with the time during which the ultraviolet rays are irradiated by the irradiation unit.
　紫外線の照射方法として、連続照射と断続照射とがあり、連続照射は少ない積算濃度で酸化作用を増大できるが、生鮮品の保管期間が長くなると、酸化作用が強くなりすぎて生鮮品の表面に酸化障害が現れるおそれがある。他方、断続照射は、オゾン又はラジカルの発生を抑制できるので、生鮮品の保管期間が長くなっても、生鮮品の表面を傷めずに殺菌できる。
　上記（２）の構成によれば、上記積算濃度に基づいて紫外線を断続照射することで、オゾン又はラジカルの発生量を正確に制御できる。そのため、生鮮品に対する酸化作用の程度を正確に調整できるので、生鮮品の表面を傷めずに殺菌効果を維持できる。 There are two types of UV irradiation methods: continuous irradiation and intermittent irradiation.Continuous irradiation can increase the oxidation effect with a small cumulative concentration.However, if the shelf life of the fresh product becomes longer, the oxidation effect becomes too strong and the surface of the fresh product is exposed. Oxidation damage may appear. On the other hand, since intermittent irradiation can suppress the generation of ozone or radicals, it can be sterilized without damaging the surface of the fresh product even if the shelf life of the fresh product is extended.
According to the configuration of (2) above, the amount of ozone or radical generated can be accurately controlled by intermittently irradiating ultraviolet rays based on the integrated concentration. Therefore, since the degree of oxidation action on fresh products can be accurately adjusted, the bactericidal effect can be maintained without damaging the surface of the fresh products.
　（３）幾つかの実施形態では、前記（２）の構成において、
　前記断続照射制御部は、
　前記生鮮品保管庫における前記生鮮品の保管中に前記紫外線を断続照射させ、
　前記生鮮品の周囲の前記積算濃度が、前記生鮮品の殺菌効果が現れる下限値と前記生鮮品の表面に酸化障害が現れる上限値との間の値になるように制御させるものである。
　上記（３）の構成によれば、生鮮品の保管期間中、積算濃度を上記下限値と上記上限値との間の値になるように、紫外線を断続照射することで、保管期間中の全期間に亘り生鮮品の表面を傷めずに殺菌効果を維持できる。 (3) In some embodiments, in the configuration of (2),
The intermittent irradiation control unit,
The ultraviolet light is intermittently irradiated during storage of the fresh product in the fresh product storage,
The integrated concentration around the fresh product is controlled to be a value between a lower limit value at which the sterilizing effect of the fresh product appears and an upper limit value at which an oxidation disorder appears on the surface of the fresh product.
According to the configuration of the above (3), during the storage period of fresh products, the total concentration during the storage period can be obtained by intermittently irradiating the ultraviolet rays so that the integrated concentration becomes a value between the lower limit value and the upper limit value. The bactericidal effect can be maintained without damaging the surface of the fresh product over a period of time.
　（４）一実施形態では、前記（１）～（３）の何れかの構成において、
　前記照射部は、２００ｎｍ未満の単一波長の真空紫外線を放射可能なエキシマランプ又は希ガス蛍光ランプで構成される。
　上記エキシマランプ又は上記希ガス蛍光ランプを用い、前記ランプから放射される空気中の酸素に強く吸収される２００ｎｍ未満の単一波長の真空紫外線を空気に照射することで、空気中の酸素からオゾン又はラジカルを効率良く生成できる。他方、上記波長の真空紫外線は空気中のＮ２には吸収されず、Ｎ２を乖離しないので、ＮＯＸを発生しない。従って、生鮮品保管庫の保管空間を構成する機材や保管される生鮮品を傷めるおそれがない。 (4) In one embodiment, in any one of the configurations (1) to (3),
The irradiation unit is composed of an excimer lamp or a rare gas fluorescent lamp capable of emitting vacuum ultraviolet light having a single wavelength of less than 200 nm.
By using the excimer lamp or the rare gas fluorescent lamp and irradiating air with vacuum ultraviolet light having a single wavelength of less than 200 nm, which is strongly absorbed by oxygen in the air radiated from the lamp, ozone from oxygen in the air Or a radical can be produced | generated efficiently. On the other hand, vacuum ultraviolet rays having the above wavelength are not absorbed by N 2 in the air and do not deviate from N 2 , so that NO X is not generated. Therefore, there is no possibility of damaging the equipment constituting the storage space of the fresh product storage and the stored fresh product.
　また、波長２００ｎｍ未満の真空紫外線を放射する上記エキシマランプ又は希ガス蛍光ランプは、温度及び湿度に対する点灯依存性が少なく、農産物の保管温度である５℃以下の低温度帯で速やかに点灯できると共に、高湿度環境でもオゾン又はラジカルを高効率で発生できるので、生鮮品保管庫が解凍庫として用いられる場合、高湿度の庫内空間を速やかに殺菌できる。
　また、電力供給と同時に速やかに点灯してオゾン又はラジカルを発生し、電力停止と同時にこれらの発生が停止するため、オゾン又はラジカルの濃度コントロールが容易である。 The excimer lamp or the rare gas fluorescent lamp that emits vacuum ultraviolet rays having a wavelength of less than 200 nm has less lighting dependency on temperature and humidity, and can be lit quickly in a low temperature range of 5 ° C. or lower, which is the storage temperature of agricultural products. Since ozone or radicals can be generated with high efficiency even in a high-humidity environment, when a fresh product storage is used as a thawing storage, the high-humidity storage space can be sterilized quickly.
Further, since ozone or radicals are generated by quickly turning on at the same time as power supply and these generations are stopped at the same time as power is stopped, it is easy to control the concentration of ozone or radicals.
　（５）一実施形態では、前記（１）～（４）の何れかの構成において、
　前記温度調整部は、
　前記生鮮品がタンパク質凝固点以下の温度域に加温できる加温部として構成される。
　上記（５）の構成によれば、前記温度調整部によって、生鮮品保管庫内の生鮮品をタンパク質凝固点（例えば７２℃）以下の温度域に加温することで、生鮮品保管庫を解凍庫として有効に利用出来る。また、加温する温度の上限をタンパク質凝固点以下とすることで、生鮮品ｆを変質させるおそれはない。 (5) In one embodiment, in any one of the configurations (1) to (4),
The temperature adjustment unit is
The fresh product is configured as a heating unit that can be heated to a temperature range below the protein freezing point.
According to the configuration of (5) above, the fresh food storage is defrosted by heating the fresh food in the fresh food storage to a temperature range below the protein freezing point (for example, 72 ° C.) by the temperature adjusting unit. Can be used effectively. Moreover, there is no possibility of changing the quality of the fresh product f by setting the upper limit of the heating temperature to the protein freezing point or lower.
　（６）一実施形態では、前記（１）～（４）の何れかの構成において、
　前記温度調整部は、
　前記生鮮品が冷蔵状態で若しくはチルド状態で保存できる冷気発生部として構成される。
　ここで、「冷蔵状態」とは２，３～１０℃の温度に保持することを言い、「チルド状態」とは－２、－３～５℃の温度に保持することを言う。
　上記（６）の構成によれば、生鮮品を冷蔵状態又はチルド状態で保存することで、生鮮品保管庫を冷蔵庫、保温庫として有効に利用出来る。 (6) In one embodiment, in any one of the configurations (1) to (4),
The temperature adjustment unit is
The fresh product is configured as a cold air generating part that can be stored in a refrigerated state or in a chilled state.
Here, “refrigerated state” means holding at a temperature of 2, 3 to 10 ° C., and “chilled state” means holding at a temperature of −2, -3 to 5 ° C.
According to the configuration of (6) above, by storing fresh products in a refrigerated state or a chilled state, the fresh product storage can be effectively used as a refrigerator and a heat storage.
　（７）一実施形態では、前記（１）～（６）の何れかの構成において、
　前記生鮮品の周囲の前記空気流を加湿するための加湿部をさらに備える。
　前記生鮮品が例えば食肉、魚、青果物等の場合、これらを低温状態で保存すると乾燥して劣化するおそれがあるため、上記加湿部を設けることで、保管された生鮮品の乾燥を抑制できる。 (7) In one embodiment, in any one of the configurations (1) to (6),
A humidifying unit is further provided for humidifying the air flow around the fresh product.
In the case where the fresh product is, for example, meat, fish, fruits and vegetables, etc., if these are stored at a low temperature, they may be dried and deteriorated. Therefore, by providing the humidification part, drying of stored fresh products can be suppressed.
　さらに、一実施形態として、フリーザのような連続式の冷凍装置を用いて生鮮品を凍結する場合においても、連続式冷凍装置を生鮮品保管庫内の殺菌された雰囲気に設置することで、フリーザの稼動終了後、生鮮品残渣による機材の汚染を未然に防ぐことができる。 Furthermore, as one embodiment, even when a fresh product is frozen using a continuous freezer such as a freezer, the freezer can be installed by installing the continuous freezer in a sterilized atmosphere in the fresh product storage. After the operation is completed, the equipment can be prevented from being contaminated with fresh food residues.
　（８）幾つかの実施形態に係る保管方法は、
　保管庫内で生鮮品をチルド状態以上の温度で保管する生鮮品保管工程と、
　前記生鮮品の周囲に空気流を形成する空気流形成工程と、
　前記空気流に紫外線を断続的に照射してオゾン又はラジカルを生成すると共に、前記オゾンやラジカルを前記空気流により前記保管庫の庫内全域に拡散させる紫外線照射工程と、
　を含む。 (8) A storage method according to some embodiments includes:
A fresh product storage process in which fresh products are stored at a temperature above the chilled state in the storage;
An air flow forming step for forming an air flow around the perishable product;
An ultraviolet irradiation step of irradiating ultraviolet rays to the air flow intermittently to generate ozone or radicals, and diffusing the ozone and radicals throughout the storage room by the air flow;
including.
　上記紫外線照射工程において、上記保管庫内で紫外線を空気流に照射することにより、上記生鮮品の周囲にオゾンやＯＨラジカルなどのラジカルを生成させ、生成したオゾンやラジカルは上記空気流により生鮮品保管庫の内部全域に拡散する。拡散したオゾン又はラジカルによって庫内全域が殺菌され、カビなどの微生物の繁殖を抑制し、保管された生鮮品の腐敗を抑制できる。これによって、生鮮品の鮮度を長期間保持できる。
　また、上記紫外線照射工程において、紫外線を断続的に照射することで、生鮮品の周囲に発生するオゾン又はラジカルの濃度制御が容易になる。断続照射により発生するオゾン又はラジカルの濃度制御を行うことで、生鮮品の殺菌効果を維持しつつ、オゾン又はラジカルによって被る生鮮品の酸化障害を抑制できる。 In the ultraviolet irradiation step, by irradiating an air flow with ultraviolet rays in the storage, radicals such as ozone and OH radicals are generated around the fresh product, and the generated ozone and radicals are produced by the air flow. Spreads throughout the interior of the vault. The entire interior of the warehouse is sterilized by the diffused ozone or radical, and the growth of microorganisms such as mold can be suppressed, and the decay of stored fresh products can be suppressed. As a result, the freshness of the fresh product can be maintained for a long time.
Moreover, in the said ultraviolet irradiation process, the density | concentration control of the ozone or radical which generate | occur | produces around perishable goods becomes easy by irradiating an ultraviolet-ray intermittently. By controlling the concentration of ozone or radicals generated by intermittent irradiation, it is possible to suppress the oxidative damage of fresh products caused by ozone or radicals while maintaining the bactericidal effect of the fresh products.
　なお、生鮮品保管工程では、生鮮品をチルド状態以上の温度で保管するので、生鮮品の細胞中に氷結晶が形成するのを抑止でき、これによって、氷結晶の形成による細胞膜の損傷を抑制でき、生鮮品を鮮度良く保管できる。 In the fresh product storage process, fresh products are stored at a temperature above the chilled state, so it is possible to prevent the formation of ice crystals in the cells of fresh products, thereby suppressing the damage of the cell membrane due to the formation of ice crystals. Can store fresh products with good freshness.
　（９）一実施形態では、前記（８）の方法において、
　前記紫外線照射工程は、
　前記紫外線の照射時間と前記オゾン又はラジカルの濃度との積で求められる積算濃度に基づいて、前記紫外線を断続照射するものである。
　上記（９）の方法によれば、上記積算濃度に基づいて紫外線を断続照射することで、生鮮品に対するオゾン又はラジカルの発生量を、生鮮品の表面を傷めずに殺菌効果を維持できる適量に制御できる。 (9) In one embodiment, in the method of (8),
The ultraviolet irradiation step includes
The ultraviolet light is intermittently irradiated based on an integrated concentration obtained by a product of the irradiation time of the ultraviolet light and the concentration of ozone or radical.
According to the above method (9), the amount of ozone or radical generated on the fresh product is adjusted to an appropriate amount that can maintain the bactericidal effect without damaging the surface of the fresh product by intermittently irradiating ultraviolet rays based on the integrated concentration. Can be controlled.
　（１０）一実施形態では、前記（９）の方法において、
　前記紫外線照射工程は、
　前記生鮮品保管工程において前記紫外線を断続照射させ、前記生鮮品の周囲の前記積算濃度が、前記生鮮品の殺菌効果が現れる下限値と、前記生鮮品の表面に酸化障害が現れる上限値との間の値になるように制御するものである。
　上記（１０）の方法によれば、積算濃度を上記下限値と上記上限値との間の値になるように、紫外線を断続照射することで、保管期間中全期間において生鮮品の表面を傷めずに殺菌効果を維持できる。 (10) In one embodiment, in the method of (9),
The ultraviolet irradiation step includes
In the fresh product storage step, the ultraviolet rays are intermittently irradiated, and the integrated concentration around the fresh product is a lower limit value at which a sterilizing effect of the fresh product appears and an upper limit value at which an oxidation disorder appears on the surface of the fresh product It is controlled so as to be a value between.
According to the method (10) above, the surface of the fresh product is damaged throughout the storage period by intermittently irradiating with ultraviolet rays so that the integrated concentration is between the lower limit value and the upper limit value. Without sterilization effect can be maintained.
　（１１）一実施形態では、前記（８）～（１０）のいずれかの方法において、
　前記紫外線は２００ｎｍ未満の波長域を有する真空紫外線である。
　上記（１１）の方法によれば、空気中の酸素に強く吸収される２００ｎｍ未満の単一波長の真空紫外線を空気に照射することで、オゾン又はラジカルを効率良く生成できる。他方、上記波長の真空紫外線は空気中のＮ２には吸収されず、Ｎ２を乖離しないので、ＮＯＸを発生しない。従って、生鮮品保管庫の保管空間を構成する機材や保管される生鮮品を傷めるおそれがない。 (11) In one embodiment, in any one of the methods (8) to (10),
The ultraviolet rays are vacuum ultraviolet rays having a wavelength range of less than 200 nm.
According to the method (11), ozone or radicals can be efficiently generated by irradiating air with vacuum ultraviolet light having a single wavelength of less than 200 nm that is strongly absorbed by oxygen in the air. On the other hand, vacuum ultraviolet rays having the above wavelength are not absorbed by N 2 in the air and do not deviate from N 2 , so that NO X is not generated. Therefore, there is no possibility of damaging the equipment constituting the storage space of the fresh product storage and the stored fresh product.
　なお、保管庫に保管される生鮮品は、例えば、収穫後調理されていない生の青果物、肉、魚類であり、あるいはこれらが少なくとも部分的に切断された切り身である。切断面（切り口）のある切り身は、特にオゾン又はラジカルによって酸化障害を受けやすい。
　上記幾つかの実施形態によれば、これらの生鮮品をオゾン又はラジカルによる酸化障害を被ることなく、かつ鮮度を維持したまま長期保存できる。 The fresh products stored in the storage are, for example, raw fruits and vegetables, meat, and fish that have not been cooked after harvesting, or fillets that have been cut at least partially. A fillet with a cut surface (cut) is particularly susceptible to oxidative damage by ozone or radicals.
According to some of the embodiments described above, these fresh products can be stored for a long period of time while maintaining the freshness without suffering from oxidative damage due to ozone or radicals.
　本発明によれば、保管された生鮮品全体を効率良く殺菌でき、これによって、微生物の繁殖を抑制して生鮮品の腐敗を抑制し、生鮮品の鮮度を長期間保持できると共に、生鮮品の表面に酸化障害が発生するのを抑制できる。 According to the present invention, the entire stored fresh product can be sterilized efficiently, thereby suppressing the growth of microorganisms to suppress the decay of the fresh product, and maintaining the freshness of the fresh product for a long period of time. Oxidation damage can be prevented from occurring on the surface.
一実施形態に係る保管装置の構成図である。It is a lineblock diagram of the storage device concerning one embodiment. 一実施形態に係る保管装置の構成図である。It is a lineblock diagram of the storage device concerning one embodiment. 一実施形態に係る保管装置の構成図である。It is a lineblock diagram of the storage device concerning one embodiment. 一実施形態に係る保管装置の構成図である。It is a lineblock diagram of the storage device concerning one embodiment. 一実施形態に係る保管装置の制御系を示すブロック線図である。It is a block diagram which shows the control system of the storage apparatus which concerns on one Embodiment. 生鮮品の保管期間と適正積算濃度との関係を示すグラフである。It is a graph which shows the relationship between the storage period of perishables, and a proper integrated density. 一実施形態に係る保管方法の工程図である。It is process drawing of the storage method which concerns on one Embodiment. 一つの殺菌試験の結果を示す図表である。It is a chart which shows the result of one sterilization test. 一実施形態に係る放電ランプの模式的断面図である。It is typical sectional drawing of the discharge lamp which concerns on one Embodiment. 紫外線照射により発生したオゾンガスのガスクロマトグラフィを示すグラフである。It is a graph which shows the gas chromatography of the ozone gas generated by ultraviolet irradiation. 紫外線照射により発生したオゾンガスのオゾン濃度の推移を示すグラフである。It is a graph which shows transition of the ozone concentration of the ozone gas generated by ultraviolet irradiation. 紫外線照射によるカビの減少を示す図表である。It is a graph which shows the reduction | decrease of mold | fungi by ultraviolet irradiation. （Ａ）は収穫後殺菌試験前のキャベツの外観を示し、（Ｂ）及び（Ｃ）は、殺菌試験後酸化障害が発現した後のキャベツの外観を示す外観図である。(A) shows the external appearance of the cabbage before the post-harvest sterilization test, and (B) and (C) are external views showing the external appearance of the cabbage after the occurrence of oxidative damage after the sterilization test.
　以下、添付図面を参照して本発明の幾つかの実施形態について説明する。ただし、実施形態として記載され又は図面に示されている構成部品の寸法、材質、形状、その相対的配置等は、本発明の範囲をこれに限定する趣旨ではなく、単なる説明例にすぎない。
　例えば、「ある方向に」、「ある方向に沿って」、「平行」、「直交」、「中心」、「同心」或いは「同軸」等の相対的或いは絶対的な配置を表す表現は、厳密にそのような配置を表すのみならず、公差、若しくは、同じ機能が得られる程度の角度や距離をもって相対的に変位している状態も表すものとする。
　例えば、「同一」、「等しい」及び「均質」等の物事が等しい状態であることを表す表現は、厳密に等しい状態を表すのみならず、公差、若しくは、同じ機能が得られる程度の差が存在している状態も表すものとする。
　例えば、四角形状や円筒形状等の形状を表す表現は、幾何学的に厳密な意味での四角形状や円筒形状等の形状を表すのみならず、同じ効果が得られる範囲で、凹凸部や面取り部等を含む形状も表すものとする。
　一方、一つの構成要素を「備える」、「具える」、「具備する」、「含む」、又は「有する」という表現は、他の構成要素の存在を除外する排他的な表現ではない。 Hereinafter, some embodiments of the present invention will be described with reference to the accompanying drawings. However, the dimensions, materials, shapes, relative arrangements, and the like of the components described in the embodiments or shown in the drawings are not intended to limit the scope of the present invention, but are merely illustrative examples.
For example, expressions expressing relative or absolute arrangements such as “in a certain direction”, “along a certain direction”, “parallel”, “orthogonal”, “center”, “concentric” or “coaxial” are strictly In addition to such an arrangement, it is also possible to represent a state of relative displacement with an angle or a distance such that tolerance or the same function can be obtained.
For example, an expression indicating that things such as “identical”, “equal”, and “homogeneous” are in an equal state not only represents an exactly equal state, but also has a tolerance or a difference that can provide the same function. It also represents the existing state.
For example, expressions representing shapes such as quadrangular shapes and cylindrical shapes represent not only geometrically strict shapes such as quadrangular shapes and cylindrical shapes, but also irregularities and chamfers as long as the same effects can be obtained. A shape including a part or the like is also expressed.
On the other hand, the expressions “comprising”, “comprising”, “comprising”, “including”, or “having” one constituent element are not exclusive expressions for excluding the existence of other constituent elements.
　幾つかの実施形態に係る生鮮品の保管装置１０（１０Ａ、１０Ｂ、１０Ｃ、１０Ｄ）は、夫々図１～図４に示すように、生鮮品保管庫１２を備え、生鮮品保管庫１２の内部で生鮮品ｆがチルド状態以上の温度で保管される。生鮮品保管庫１２の内部に、庫内温度をチルド状態以上の温度に保持する温度調整部１４と、庫内に空気流ａを発生させる空気流発生部１６が設けられる。
　また、庫内に紫外線を照射する照射部１８が設けられ、照射部１８から紫外線が空気流ａに対して照射される。図５に示すように、照射部１８は断続照射制御部２０を備える。照射部１８は、断続照射制御部２０によって紫外線を断続的に照射するように制御される。 The fresh product storage device 10 (10A, 10B, 10C, 10D) according to some embodiments includes a fresh product storage 12 as shown in FIGS. The fresh product f is stored at a temperature above the chilled state. Inside the fresh food storage 12, a temperature adjusting unit 14 that keeps the internal temperature at a temperature higher than the chilled state and an air flow generating unit 16 that generates the air flow a in the internal are provided.
Moreover, the irradiation part 18 which irradiates an ultraviolet-ray in a warehouse is provided, and an ultraviolet-ray is irradiated with respect to the air flow a from the irradiation part 18. FIG. As shown in FIG. 5, the irradiation unit 18 includes an intermittent irradiation control unit 20. The irradiation unit 18 is controlled by the intermittent irradiation control unit 20 to irradiate ultraviolet rays intermittently.
　上記構成において、照射部１８から空気流ａに紫外線を照射することにより、生鮮品ｆの周囲にオゾンやＯＨラジカルなどのラジカルが生成される。生成したオゾン又はラジカル（以下「オゾン等」とも言う。）は空気流ａにより生鮮品保管庫１２の内部全域に拡散する。拡散したオゾン等によって庫内全域が殺菌され、カビなどの微生物の繁殖を抑制し、保管された生鮮品の腐敗を抑制できる。これによって、生鮮品の鮮度を長期間保持できる。
　また、照射部１８が断続照射制御部２０によって紫外線を断続的に照射することで、生鮮品ｆの周囲に発生するオゾン等の濃度制御が容易になる。断続照射によって発生するオゾン等の濃度制御を行うことで、生鮮品ｆの殺菌効果を維持しつつ、オゾン等によって被る生鮮品ｆの酸化障害を抑制できる。 In the above configuration, by irradiating the air flow a from the irradiation unit 18 with ultraviolet rays, radicals such as ozone and OH radicals are generated around the fresh product f. The generated ozone or radical (hereinafter also referred to as “ozone or the like”) diffuses throughout the interior of the fresh food storage 12 by the air flow a. The entire interior of the warehouse is sterilized by the diffused ozone, etc., and the growth of microorganisms such as mold can be suppressed and the decay of stored fresh products can be suppressed. As a result, the freshness of the fresh product can be maintained for a long time.
In addition, the irradiation unit 18 intermittently irradiates the ultraviolet rays with the intermittent irradiation control unit 20, so that it is easy to control the concentration of ozone or the like generated around the fresh product f. By controlling the concentration of ozone and the like generated by intermittent irradiation, it is possible to suppress the oxidative damage of the fresh product f caused by ozone or the like while maintaining the sterilizing effect of the fresh product f.
　また、温度調整部１４によって、生鮮品ｆをチルド状態以上の温度に保持するので、生鮮品ｆの細胞中に氷結晶が形成するのを抑制できる。これによって、氷結晶の形成による細胞膜の損傷を抑制でき、生鮮品ｆを鮮度良く保管できる。
　また、温度調整部１４によって生鮮品保管庫１２の内部を冷蔵、保温又は解凍を行うことのできる生鮮品ｆの適温に調整することで、生鮮品保管庫１２を冷蔵庫、保温庫及び解凍庫等として利用可能になる。 Further, since the fresh product f is maintained at a temperature equal to or higher than the chilled state by the temperature adjusting unit 14, it is possible to suppress the formation of ice crystals in the cells of the fresh product f. Thereby, the damage of the cell membrane due to the formation of ice crystals can be suppressed, and the fresh product f can be stored with good freshness.
Further, by adjusting the inside of the fresh product storage 12 to the appropriate temperature of the fresh product f that can be refrigerated, kept warm or thawed by the temperature adjustment unit 14, the fresh product storage 12 is made into a refrigerator, a heat storage, a thaw, etc. Will be available as
　図示した実施形態では、図１～４に示すように、温度調整部１４は各機器がケーシング２４の内部に内臓された空調ユニットで構成される。空気流発生部１６は、ケーシング２４の内部に設けられたファンで構成される。照射部１８は、紫外線光源を内蔵したランプユニットで構成される。 In the illustrated embodiment, as shown in FIGS. 1 to 4, the temperature adjustment unit 14 is configured by an air conditioning unit in which each device is built in the casing 24. The air flow generator 16 is configured by a fan provided inside the casing 24. The irradiation unit 18 is composed of a lamp unit with a built-in ultraviolet light source.
　幾つかの実施形態では、断続照射制御部２０は、生鮮品ｆがオゾン等に曝される時間とオゾン等の濃度との積で求められる積算濃度（以下「ＣＴ値」とも言う。）に基づいて紫外線を断続照射するように照射部１８を制御するものである。
　生鮮品ｆは、オゾン等の濃度コントロールをしないと、オゾン等の酸化作用によって障害を受ける。例えば、農産物が受けるダメージは主に変色として現れる。これは酸化による細胞の壊死が原因である。ダメージは作物によって異なり、葉菜類はオゾン又はラジカルによって酸化障害を被りやすく、他方、果菜類は酸化障害を被りにくい。
　本発明者等は、オゾン等の酸化作用の程度は、ＣＴ値によって決まることを見い出した。言い換えれば、オゾン等の酸化作用の程度はＣＴ値に比例するとも言える。生鮮品がオゾン等に曝される時間は、実質的に照射部１８によって紫外線が照射される時間と置き換えることができる。 In some embodiments, the intermittent irradiation control unit 20 is based on an integrated concentration (hereinafter also referred to as “CT value”) obtained by a product of a time during which the fresh product f is exposed to ozone or the like and a concentration of ozone or the like. Then, the irradiation unit 18 is controlled so as to intermittently irradiate ultraviolet rays.
If the concentration of ozone or the like is not controlled, the fresh product f is damaged by an oxidizing action such as ozone. For example, damage received by agricultural products mainly appears as discoloration. This is due to cell necrosis due to oxidation. Damage varies from crop to crop, leafy vegetables are susceptible to oxidative damage by ozone or radicals, while fruit vegetables are less susceptible to oxidative damage.
The present inventors have found that the degree of oxidation such as ozone is determined by the CT value. In other words, it can be said that the degree of oxidation such as ozone is proportional to the CT value. The time during which the fresh product is exposed to ozone or the like can be substantially replaced with the time during which the ultraviolet ray is irradiated by the irradiation unit 18.
　紫外線の照射方法として、連続照射と断続照射とがある。カビなどの微生物に対し、連続照射のほうが少ないＣＴ値で殺菌効果を高めることができる。この理由は、殺菌が不十分でカビなどの微生物が生きていた場合、断続照射ではオゾン等が生成されない時間帯で微生物の増殖が起こるためである。生鮮品を生鮮品保管庫１２に保管する場合、目標とする期間腐敗を抑え、かつ色や食感等を変わらない状態にする必要がある一方で、オゾン等による酸化障害が起こらない状態にする必要がある。
　上記実施形態では、ＣＴ値に基づいて紫外線を断続照射することで、オゾン等の発生量を正確に制御できる。そのため、生鮮品に対する酸化作用の程度を正確に調整できるので、生鮮品の表面を傷めずに殺菌効果を維持できる。 As irradiation methods of ultraviolet rays, there are continuous irradiation and intermittent irradiation. With respect to microorganisms such as mold, the bactericidal effect can be enhanced with a CT value with less continuous irradiation. This is because, when sterilization is insufficient and microorganisms such as mold are alive, the microorganisms grow in a time zone in which ozone or the like is not generated by intermittent irradiation. When storing fresh products in the fresh product storage 12, it is necessary to suppress the target period of spoilage and keep the color, texture, etc. unchanged, but to prevent oxidative damage caused by ozone, etc. There is a need.
In the above embodiment, the generation amount of ozone or the like can be accurately controlled by intermittently irradiating ultraviolet rays based on the CT value. Therefore, since the degree of oxidation action on fresh products can be accurately adjusted, the bactericidal effect can be maintained without damaging the surface of the fresh products.
　幾つかの実施形態では、図６に示すように、断続照射制御部２０によって、目標とする保管期間中に生鮮品ｆの表面が傷まず、かつ殺菌が可能なＣＴ値の下限値と、生鮮品ｆの表面に酸化障害が現れるＣＴ値の上限値との間にオゾン等の濃度を調整する。
　連続照射の場合、保管期間によってはオゾン等が低濃度であっても、ＣＴ上限値を超えてしまう場合がある。例えば、生鮮品ｆが農産物の場合、農産物の多くは１カ月から数カ月の長い保管期間が要求される。オゾン等の濃度が０．１ｐｐｍであっても３０日でＣＴ値は４３２０ppm・minを超えるため、キャベツやレタスは酸化障害が現れる。他方、断続照射とすることで、保管装置の全域に渡りＣＴ下限値とＣＴ上限値との間に統制できる。
　これによって、生鮮品の保管期間の全期間で、生鮮品の表面を傷めずに殺菌効果を維持できる。 In some embodiments, as shown in FIG. 6, the intermittent irradiation control unit 20 does not damage the surface of the fresh product f during the target storage period, and the lower limit value of the CT value that can be sterilized, and the fresh product The concentration of ozone or the like is adjusted between the upper limit value of the CT value at which oxidation damage appears on the surface of the product f.
In the case of continuous irradiation, the CT upper limit value may be exceeded depending on the storage period even if the ozone concentration is low. For example, when the fresh product f is an agricultural product, many agricultural products require a long storage period of one month to several months. Even if the concentration of ozone or the like is 0.1 ppm, the CT value exceeds 4320 ppm · min in 30 days, so that oxidation damage appears in cabbage and lettuce. On the other hand, by using intermittent irradiation, it is possible to control between the CT lower limit value and the CT upper limit value over the entire storage device.
As a result, the sterilizing effect can be maintained without damaging the surface of the fresh product over the entire storage period of the fresh product.
　幾つかの実施形態では、図１～図４に示すように、照射部１８は２００ｎｍ未満の単一波長の真空紫外線を放射可能なエキシマランプ又は希ガス蛍光ランプで構成される。
　エキシマランプは誘電体バリア放電によって２００ｎｍ未満の単一波長の真空紫外線を放射する。エキシマランプのうち、例えば、キセノンエキシマランプは波長１７２ｎｍの真空紫外線を放射可能であり、ＡｒＦエキシマレーザは波長１９３ｎｍの真空紫外線を放射可能である。
　エキシマランプ又は希ガス蛍光ランプを用い、前記ランプから放射される空気中の酸素に強く吸収される２００ｎｍ未満の単一波長の真空紫外線を、空気に照射することで、オゾン又はラジカルを効率良く生成できる。他方、上記波長域の真空紫外線は空気中のＮ２には吸収されず、Ｎ２を乖離しないので、ＮＯＸを発生しない。従って、生鮮品保管庫１２の保管空間を構成する機材や保管される生鮮品を傷めるおそれがない。 In some embodiments, as shown in FIGS. 1 to 4, the irradiating unit 18 is configured by an excimer lamp or a rare gas fluorescent lamp capable of emitting vacuum ultraviolet rays having a single wavelength of less than 200 nm.
An excimer lamp emits vacuum ultraviolet rays having a single wavelength of less than 200 nm by a dielectric barrier discharge. Among excimer lamps, for example, a xenon excimer lamp can emit vacuum ultraviolet light having a wavelength of 172 nm, and an ArF excimer laser can emit vacuum ultraviolet light having a wavelength of 193 nm.
Using an excimer lamp or a rare gas fluorescent lamp, ozone or radicals are efficiently generated by irradiating air with vacuum ultraviolet light having a single wavelength of less than 200 nm that is strongly absorbed by oxygen in the air emitted from the lamp. it can. On the other hand, vacuum ultraviolet rays in the above wavelength range are not absorbed by N 2 in the air and do not deviate from N 2 , so NO X is not generated. Therefore, there is no possibility of damaging the equipment constituting the storage space of the fresh product storage 12 or the stored fresh product.
　また、波長２００ｎｍ未満の単一波長の真空紫外線を放射するエキシマランプ又は希ガス蛍光ランプは、温度及び湿度に対する点灯依存性がなく、農産物の保管温度である５℃以下の低温度帯で速やかに点灯できると共に、高湿度環境でもオゾン又はラジカルを高効率で発生できるので、生鮮品保管庫１２が解凍庫として用いられる場合、高湿度の庫内空間を速やかに殺菌できる。
　また、電力供給と同時に速やかに点灯してオゾン等を発生し、電力停止と同時にこれらの発生が停止するため、オゾン等の濃度コントロールが容易である。 In addition, excimer lamps or rare gas fluorescent lamps that emit vacuum ultraviolet light having a single wavelength of less than 200 nm have no lighting dependency on temperature and humidity, and can be quickly obtained in a low temperature range of 5 ° C. or lower, which is the storage temperature of agricultural products. In addition to being able to be lit, ozone or radicals can be generated with high efficiency even in a high humidity environment. Therefore, when the fresh product storage 12 is used as a thawing container, the high humidity internal space can be quickly sterilized.
Further, since the light is quickly turned on simultaneously with the power supply to generate ozone and the like, and the generation is stopped simultaneously with the power stop, it is easy to control the concentration of ozone or the like.
　一実施形態では、温度調整部１４は、生鮮品ｆがタンパク質凝固点以下の温度域に加温できる加温部として構成される。
　この実施形態によれば、温度調整部１４によって、生鮮品保管庫１２に保管された生鮮品ｆをタンパク質凝固点（例えば７２℃）以下の温度域に加温することで、生鮮品保管庫１２を解凍庫として有効に利用出来る。加温する温度の上限をタンパク質凝固点以下とすることで生鮮品ｆを変質させるおそれはない。 In one embodiment, the temperature adjustment unit 14 is configured as a heating unit that can heat the fresh product f in a temperature range below the protein freezing point.
According to this embodiment, the fresh food storage 12 is heated by heating the temperature of the fresh food f stored in the fresh food storage 12 to a temperature range below the protein freezing point (for example, 72 ° C.). It can be used effectively as a defroster. There is no possibility of changing the quality of the fresh product f by setting the upper limit of the heating temperature to the protein freezing point or lower.
　一実施形態では、温度調整部１４は、生鮮品ｆが冷蔵状態で若しくはチルド状態で保存できる冷気発生部として構成される。
　この実施形態によれば、生鮮品ｆを冷蔵状態又はチルド状態で保存することで、生鮮品保管庫１２を冷蔵庫又は保温庫として有効に利用出来る。 In one embodiment, the temperature adjustment unit 14 is configured as a cold air generation unit that can store the fresh product f in a refrigerated state or in a chilled state.
According to this embodiment, by storing the fresh product f in a refrigerated state or a chilled state, the fresh product storage 12 can be effectively used as a refrigerator or a heat storage.
　幾つかの実施形態では、図３及び図４に示すように、生鮮品ｆの周囲の空気流ａを加湿するための加湿部２２をさらに備える。
　生鮮品が例えば食肉、魚、青果物等の場合、これらを低温状態で保存すると乾燥して劣化するおそれがあるため、加湿部２２を設けることで、保管された生鮮品ｆの乾燥を抑制できる。
　例示的な実施形態では、図３及び図４に示すように、加湿部２２は、ケーシング２４の底部に設けられた貯水槽３２と、貯水槽３２から加湿用水ｗを汲み上げ、ケーシング２４の内部に形成された空気流路ｂに加湿用水ｗを散布する散水装置３４を含む。 In some embodiments, as shown in FIGS. 3 and 4, a humidifying unit 22 is further provided for humidifying the air flow a around the fresh product f.
In the case where the fresh product is, for example, meat, fish, fruits and vegetables, etc., if they are stored at a low temperature, they may be dried and deteriorated. Therefore, by providing the humidifying unit 22, drying of the stored fresh product f can be suppressed.
In the exemplary embodiment, as shown in FIGS. 3 and 4, the humidifying unit 22 pumps the humidifying water w from the water storage tank 32 provided at the bottom of the casing 24 and the water storage tank 32, and the inside of the casing 24. The sprinkler 34 which sprays the water w for humidification to the formed air flow path b is included.
　例示的な実施形態では、図１～図４に示すように、温度調整部１４は、空気流ａの入口及び出口を有するケーシング２４の内部に、ファンで構成された空気流発生部１６、デフロスト及び温度調整用のヒータ２６、及び庫外に設けられた冷凍機２８から冷媒が供給される熱交換器３０を有する。ケーシング２４の内部に空気流路ｂが形成され、空気流路ｂに空気流ａが形成される。空気流ａはヒータ２６によって加温され、あるいは熱交換器３０によって冷却されることで、温度調整される。 In the exemplary embodiment, as shown in FIGS. 1 to 4, the temperature adjustment unit 14 is provided in the casing 24 having an inlet and an outlet for the air flow a. And a heater 26 for temperature adjustment, and a heat exchanger 30 to which a refrigerant is supplied from a refrigerator 28 provided outside the warehouse. An air flow path b is formed inside the casing 24, and an air flow a is formed in the air flow path b. The air flow a is heated by the heater 26 or cooled by the heat exchanger 30 to adjust the temperature.
　図１及び図２に示す実施形態では、ケーシング２４は横向きに配置され、ケーシング２４の内部で空気流ａは横向きに流れる。図３及び図４に示す実施形態では、ケーシング２４は縦向きに配置され、ケーシング２４の内部で空気流ａは縦向きに流れる。
　冷凍機２８は、例えば、生鮮品保管庫１２の外部で、図１及び図２に示すように、生鮮品保管庫１２の上壁に設けられ、あるいは図３及び図４に示すように、生鮮品保管庫１２の側壁に隣接して配置される。 In the embodiment shown in FIGS. 1 and 2, the casing 24 is arranged sideways, and the air flow a flows sideways inside the casing 24. In the embodiment shown in FIGS. 3 and 4, the casing 24 is arranged in the vertical direction, and the air flow a flows in the vertical direction inside the casing 24.
The refrigerator 28 is, for example, provided on the upper wall of the fresh product storage 12 as shown in FIGS. 1 and 2 outside the fresh product storage 12, or as shown in FIGS. It is arranged adjacent to the side wall of the article storage 12.
　一実施形態では、図５に示すように、照射部１８は、キセノンエキシマランプ又は希ガス蛍光ランプで構成された放電ランプ３５で構成される。放電ランプ３５は、例えば、波長２００ｎｍ未満の真空紫外線を放射する放電ランプ光源３６と、放電ランプ光源３６から放射される真空紫外線により生成したオゾン等を拡散するファン３８とを内蔵している。なお、ファン３８の配置は省略してもよい。
　例示的な実施形態では、放電ランプ３５は生鮮品保管庫１２の内部に形成される空気流ａに面して配置され、放電ランプ３５は紫外線照射窓４０を有する。
　放電ランプ光源３６から真空紫外線を空気流ａに向けて照射することで、空気流ａ中にオゾン等が発生し、発生したオゾン等は空気流ａに乗って庫内全般に拡散し、生鮮品ｆを殺菌する。 In one embodiment, as shown in FIG. 5, the irradiation unit 18 includes a discharge lamp 35 configured by a xenon excimer lamp or a rare gas fluorescent lamp. The discharge lamp 35 includes, for example, a discharge lamp light source 36 that emits vacuum ultraviolet light having a wavelength of less than 200 nm, and a fan 38 that diffuses ozone generated by the vacuum ultraviolet light emitted from the discharge lamp light source 36. The arrangement of the fan 38 may be omitted.
In the exemplary embodiment, the discharge lamp 35 is arranged facing the air flow a formed inside the fresh food storage 12, and the discharge lamp 35 has an ultraviolet irradiation window 40.
By irradiating vacuum ultraviolet light from the discharge lamp light source 36 toward the air stream a, ozone and the like are generated in the air stream a, and the generated ozone and the like are carried on the air stream a and diffused throughout the interior, so that the perishable product Sterilize f.
　上記放電ランプから放射される紫外線の波長は、その放電室に封入された放電ガスによって決まる。例えば、放電ガスがアルゴン（Ａｒ）のとき１２６ｎｍとなり、放電ガスがクリプトン（Ｋｒ）のとき１４６ｎｍとなり、放電ガスがキセノン（Ｘｅ）のとき、１７２ｎｍとなる。 The wavelength of ultraviolet rays emitted from the discharge lamp is determined by the discharge gas sealed in the discharge chamber. For example, it is 126 nm when the discharge gas is argon (Ar), 146 nm when the discharge gas is krypton (Kr), and 172 nm when the discharge gas is xenon (Xe).
　図１及び図３に示す実施形態では、照射部１８としての放電ランプは生鮮品ｆの上方に配置され、紫外線照射窓４０は空気流ａを介して生鮮品ｆに向けられている。
　図２に示す実施形態では、放電ランプ３５は連続搬送式フリーザ４４の上方に配置され、紫外線照射窓４０は空気流ａを介して連続搬送式フリーザ４４に向けられている。
　図４に示す実施形態では、放電ランプ３５は生鮮品ｆの上方隅に配置され、紫外線照射窓４０は空気流ａに向けられている。
　このように、紫外線照射窓４０が空気流ａに向けて配置されるので、生成したオゾン等を空気流ａに乗せて庫内全域に拡散できる。これによって、庫内全域を殺菌できる。 In the embodiment shown in FIGS. 1 and 3, the discharge lamp as the irradiation unit 18 is disposed above the fresh product f, and the ultraviolet irradiation window 40 is directed to the fresh product f through the air flow a.
In the embodiment shown in FIG. 2, the discharge lamp 35 is disposed above the continuous conveyance type freezer 44, and the ultraviolet irradiation window 40 is directed to the continuous conveyance type freezer 44 through the air flow a.
In the embodiment shown in FIG. 4, the discharge lamp 35 is arranged in the upper corner of the fresh product f, and the ultraviolet irradiation window 40 is directed to the air flow a.
Thus, since the ultraviolet irradiation window 40 is arranged toward the air flow a, the generated ozone or the like can be carried on the air flow a and diffused throughout the interior of the cabinet. As a result, the entire interior can be sterilized.
　例示的な実施形態では、図１及び図３に示すように、紫外線照射窓４０が生鮮品ｆに向けて配置されるので、紫外線が生鮮品ｆに直接照射され、生鮮品ｆの照射面に対して強い殺菌力を発揮できる。従って、放電ランプ３５から放射される真空紫外線との相乗効果によって、保管された生鮮品全体の殺菌効果を高めることができる。 In the exemplary embodiment, as shown in FIGS. 1 and 3, since the ultraviolet irradiation window 40 is arranged toward the fresh product f, the ultraviolet ray is directly applied to the fresh product f, and the irradiation surface of the fresh product f is irradiated. Strong sterilizing power can be demonstrated. Therefore, the sterilization effect of the whole stored fresh product can be enhanced by the synergistic effect with the vacuum ultraviolet rays radiated from the discharge lamp 35.
　例示的な実施形態では、図１～図３に示すように、放電ランプ３５は、温度調整部１４のケーシング２４の内部に形成される空気流路ｂを流れる空気流ａに向けて真空紫外線を照射するので、発生したオゾン等を空気流ａに乗って庫内全域に効率良く拡散できる。これによって、庫内空気全体を効率良く殺菌できる。
　また、温度調整部１４は加湿部２２を有し、加湿部２２で温度調整部１４に導入される空気流ａを加湿するので、庫内雰囲気を高湿度に保持でき、生鮮品ｆの乾燥を抑制できる。これによって、生鮮品ｆの歩留まり低下を抑制できる。 In the exemplary embodiment, as shown in FIGS. 1 to 3, the discharge lamp 35 emits vacuum ultraviolet rays toward the air flow a flowing through the air flow path b formed inside the casing 24 of the temperature adjustment unit 14. Since it irradiates, the generated ozone etc. can be efficiently diffused on the airflow a throughout the entire compartment. Thereby, the whole air in a warehouse can be sterilized efficiently.
Moreover, since the temperature adjustment part 14 has the humidification part 22 and humidifies the air flow a introduced into the temperature adjustment part 14 by the humidification part 22, the internal atmosphere can be kept at high humidity and the fresh product f can be dried. Can be suppressed. Thereby, it is possible to suppress the yield reduction of the fresh product f.
　例示的な実施形態では、図１，図３及び図４に示すように、生鮮品ｆは青果物又はその切り身であり、生鮮品保管庫１２の内部で段積みされたかご４２に収納される。 In the exemplary embodiment, as shown in FIGS. 1, 3, and 4, the fresh product f is fruit or vegetables or a fillet thereof, and is stored in a basket 42 that is stacked inside the fresh product storage 12.
　一実施形態では、図２に示すように、生鮮品保管庫１２の内部に連続搬送式フリーザ４４が設置される。連続搬送式フリーザ４４は、コンベア４６を備え、生鮮品ｆはコンベア４６で搬送中に連続的に凍結される。
　この実施形態では、オゾン等の存在によって殺菌効果を有する生鮮品保管庫１２の内部で生鮮品ｆを凍結するため、連続搬送式フリーザ４４の稼動が終了した後でも、連続搬送式フリーザ４４を構成する機材が生鮮品残渣によって汚染されるのを防ぐことができる。 In one embodiment, as shown in FIG. 2, a continuous conveyance freezer 44 is installed inside the fresh food storage 12. The continuous conveyance type freezer 44 includes a conveyor 46, and the fresh product f is continuously frozen while being conveyed by the conveyor 46.
In this embodiment, since the fresh product f is frozen inside the fresh product storage 12 having a sterilizing effect due to the presence of ozone or the like, the continuous transport type freezer 44 is configured even after the continuous transport type freezer 44 has been operated. This prevents the equipment to be contaminated by fresh food residues.
　一実施形態では、図５に示すように、生鮮品保管庫１２の内部にオゾン等の濃度を検出するオゾン濃度センサ４８が設けられ、オゾン濃度センサ４８の検出値は断続照射制御部２０に入力される。断続照射制御部２０は上記検出値に基づいて放電ランプ３５の動作を制御する。 In one embodiment, as shown in FIG. 5, an ozone concentration sensor 48 that detects the concentration of ozone or the like is provided inside the fresh food storage 12, and the detection value of the ozone concentration sensor 48 is input to the intermittent irradiation control unit 20. Is done. The intermittent irradiation control unit 20 controls the operation of the discharge lamp 35 based on the detected value.
　幾つかの実施形態に係る保管方法は、図７に示すように、生鮮品保管工程Ｓ１０と，空気流形成工程Ｓ１２と、紫外線照射工程Ｓ１４とを含む。
　生鮮品保管工程Ｓ１０では生鮮品保管庫１２の内部で生鮮品ｆをチルド状態以上の温度で保管する。空気流形成工程Ｓ１２では、生鮮品保管庫１２に保管された生鮮品ｆの周囲に空気流ａを形成する。紫外線照射工程Ｓ１４では、空気流ａに紫外線を断続的に照射してオゾン又はＯＨラジカルなどのラジカルを生成すると共に、オゾン等を空気流ａに乗せて庫内全域に拡散させる。 As shown in FIG. 7, the storage method according to some embodiments includes a fresh product storage step S <b> 10, an air flow forming step S <b> 12, and an ultraviolet irradiation step S <b> 14.
In the fresh product storage step S10, the fresh product f is stored in the fresh product storage 12 at a temperature equal to or higher than the chilled state. In the air flow forming step S <b> 12, an air flow a is formed around the fresh product f stored in the fresh product storage 12. In the ultraviolet irradiation step S14, ultraviolet rays are intermittently applied to the air flow a to generate radicals such as ozone or OH radicals, and ozone or the like is carried on the air flow a and diffused throughout the interior of the chamber.
　これによって、庫内全域に拡散したオゾン等によって庫内全域が殺菌されるため、カビなどの微生物の繁殖が抑制され、保管された生鮮品ｆの腐敗を抑制できる。従って、生鮮品の鮮度を長期間保持できる。
　また、紫外線照射工程Ｓ１４において、紫外線を断続的に照射することで、生鮮品ｆの周囲に発生するオゾン又はラジカルの濃度制御が容易になる。断続照射により発生するオゾン等の濃度制御を行うことで、生鮮品ｆの殺菌効果を維持しつつ、オゾン等によって被る生鮮品ｆの酸化障害を抑制できる。
　なお、生鮮品保管工程Ｓ１０では、生鮮品ｆをチルド状態以上の温度で保管するので、生鮮品ｆの細胞中に氷結晶が形成するのを抑止でき、これによって、氷結晶の形成による細胞膜の損傷を抑制でき、生鮮品ｆを鮮度良く保管できる。 Thereby, since the whole area in the warehouse is sterilized by ozone or the like diffused in the whole area, the propagation of microorganisms such as mold is suppressed, and the stored fresh product f can be prevented from decaying. Therefore, the freshness of fresh products can be maintained for a long time.
In the ultraviolet irradiation step S14, the concentration of ozone or radicals generated around the fresh product f can be easily controlled by intermittently irradiating ultraviolet rays. By controlling the concentration of ozone and the like generated by intermittent irradiation, it is possible to suppress the oxidative damage of the fresh product f caused by ozone or the like while maintaining the sterilizing effect of the fresh product f.
In the fresh product storage step S10, the fresh product f is stored at a temperature equal to or higher than the chilled state, so that it is possible to suppress the formation of ice crystals in the cells of the fresh product f. Damage can be suppressed and the fresh product f can be stored with good freshness.
　一実施形態では、紫外線照射工程Ｓ１４において、紫外線の照射時間とオゾン等の濃度との積で求められる積算濃度に基づいて、紫外線を断続照射する。
　積算濃度に基づいて真空紫外線を断続照射することで、生鮮品ｆに対するオゾン等の発生量を、生鮮品ｆの表面を傷めずに殺菌効果を維持できる適量に制御できる。 In one embodiment, in the ultraviolet irradiation step S14, the ultraviolet rays are intermittently irradiated based on the integrated concentration obtained by the product of the ultraviolet irradiation time and the concentration of ozone or the like.
By intermittently irradiating vacuum ultraviolet rays based on the integrated concentration, the amount of ozone and the like generated on the fresh product f can be controlled to an appropriate amount that can maintain the bactericidal effect without damaging the surface of the fresh product f.
　一実施形態では、紫外線照射工程Ｓ１４において、紫外線を断続照射させ、生鮮品ｆの周囲の積算濃度が、生鮮品ｆの殺菌効果が現れる下限値と生鮮品ｆの表面に酸化障害が現れる上限値との間の値になるように制御する。
　積算濃度をＣＴ下限値とＣＴ上限値との間の値になるように、紫外線を断続照射することで、保管期間中全期間において生鮮品ｆの表面を傷めずに殺菌効果を維持できる。 In one embodiment, in the ultraviolet irradiation step S14, ultraviolet rays are intermittently irradiated, and the accumulated concentration around the fresh product f is a lower limit value at which the bactericidal effect of the fresh product f appears and an upper limit value at which an oxidation disorder appears on the surface of the fresh product f Control so that the value is between.
By irradiating ultraviolet rays intermittently so that the integrated concentration becomes a value between the CT lower limit value and the CT upper limit value, the sterilizing effect can be maintained without damaging the surface of the fresh product f throughout the storage period.
　一実施形態では、紫外線照射工程Ｓ１４において、２００ｎｍ未満の波長域を有する真空紫外線を照射する。
　空気中の酸素に強く吸収される２００ｎｍ未満の単一波長の真空紫外線を空気に照射することで、オゾン等を効率良く生成できる。他方、上記波長の真空紫外線は空気中のＮ２には吸収されず、Ｎ２を乖離しないので、ＮＯＸを発生しない。従って、生鮮品保管庫１２の保管空間を構成する機材や保管される生鮮品ｆを傷めるおそれがない。 In one embodiment, in the ultraviolet irradiation step S14, vacuum ultraviolet rays having a wavelength range of less than 200 nm are irradiated.
By irradiating air with vacuum ultraviolet light having a single wavelength of less than 200 nm that is strongly absorbed by oxygen in the air, ozone or the like can be generated efficiently. On the other hand, vacuum ultraviolet rays having the above wavelength are not absorbed by N 2 in the air and do not deviate from N 2 , so that NO X is not generated. Therefore, there is no possibility that the equipment constituting the storage space of the fresh product storage 12 or the stored fresh product f will be damaged.
　例示的な実施形態では、生鮮品ｆが青果物であり、生鮮品保管庫内で青果物を０℃以上５℃以下に冷却し、オゾン濃度を０．１ｐｐｍ以上０．５ｐｐｍ以下に調整する。これによって、生鮮品ｆの保管期間中生鮮品ｆの腐食を抑制できると共に、オゾン等による酸化障害を抑制できる。
　また、生鮮品保管庫内を加湿して相対湿度を９０％以上に調整する。これによって、保管期間中生鮮品ｆの乾燥を抑制できる。 In an exemplary embodiment, the fresh product f is fruit and vegetables, and the fruit and vegetables are cooled to 0 ° C. or more and 5 ° C. or less in the fresh product storage, and the ozone concentration is adjusted to 0.1 ppm or more and 0.5 ppm or less. Thereby, corrosion of the fresh product f can be suppressed during the storage period of the fresh product f, and oxidative damage due to ozone or the like can be suppressed.
In addition, the relative humidity is adjusted to 90% or more by humidifying the inside of the fresh food storage. Thereby, drying of the fresh product f can be suppressed during the storage period.
　一実施形態では、青果物のうち、レタス、キャベツのように表皮細胞が薄い葉菜類、花卉類又はキノコ類は、オゾン等による酸化障害を被りやすい。そこで、保管期間中上記葉菜類は、トマト、レモンのように表皮体で全体が***されている果実類に比して，ＣＴ値がＣＴ下限値より高くＣＴ下限値に近い値となるように上記波長の真空紫外線を断続照射する。
　これによって、保管期間中、葉菜類、花卉類、キノコ類のうち特に切り口及びその周辺の酸化障害を抑制できる。 In one embodiment, among vegetables and fruits, leafy vegetables, florets or mushrooms with thin epidermal cells such as lettuce and cabbage are susceptible to oxidative damage due to ozone or the like. Therefore, during the storage period, the leaf vegetables have a CT value that is higher than the CT lower limit value and closer to the CT lower limit value than fruits that are fully foreseen with epidermis, such as tomatoes and lemons. Irradiate with vacuum ultraviolet rays of wavelength.
As a result, it is possible to suppress oxidative damage particularly at the cut end and its surroundings among leaf vegetables, flower buds and mushrooms during the storage period.
　一実施形態では、生鮮品ｆが生の魚肉、又は生の鶏肉、ターキ等の獣肉のいずれかであって、これらの肉体を少なくとも部分的に細胞膜と交差する方向に切断された切り身である場合、オゾン等の酸化障害を被りやすい。そこで、上記切り身の場合、保管期間中細胞膜に沿って切断された切り身の場合に比してＣＴ値がＣＴ下限値より高くＣＴ下限値に近い値となるように上記波長の真空紫外線を断続照射する。
　これによって、保管期間中、オゾン等の酸化障害を被りやすい切り身の酸化障害を抑制できる。 In one embodiment, when the fresh product f is either raw fish meat or live meat such as raw chicken or turkey, and the body is cut at least partially cut in a direction intersecting the cell membrane. Susceptible to oxidative damage such as ozone. Therefore, in the case of the above fillet, the vacuum ultraviolet light having the above wavelength is intermittently irradiated so that the CT value is higher than the CT lower limit value and close to the CT lower limit value as compared with the case of the cut cut along the cell membrane during the storage period. To do.
Thereby, during the storage period, it is possible to suppress the oxidative damage of the fillet that is easily oxidatively damaged such as ozone.
　一実施形態では、生鮮品ｆが生の魚肉、又は生の鶏肉、ターキ等の獣肉のいずれかであって、これらの肉体を少なくとも部分的に細胞膜に沿う方向に切断された切り身である場合、細胞膜と交差する方向に切断された切り身と比べてオゾン等の酸化障害を被りにくい。そこで、上記切り身の場合、ＣＴ値がＣＴ上限値より低くＣＴ上限値に近い値となるように上記波長の真空紫外線を断続照射する。
　これによって、保管期間中、上記切り身の酸化障害を抑制しつつ殺菌効果を向上できる。 In one embodiment, if the fresh product f is either raw fish or live meat such as chicken, turkey, etc., and the flesh is cut at least partly along the cell membrane, Compared to fillets cut in the direction crossing the cell membrane, they are less susceptible to oxidative damage such as ozone. Therefore, in the case of the fillet, vacuum ultraviolet rays having the above wavelength are intermittently irradiated so that the CT value is lower than the CT upper limit value and close to the CT upper limit value.
Thereby, during the storage period, the sterilizing effect can be improved while suppressing the oxidative damage of the fillet.
　（１）庫内殺菌試験
　保管装置として、図４に示す保管装置１０（１０Ｄ）を用いた。保管装置１０（１０Ｄ）は、加湿部２２を有する温度調整部１４を備えた生鮮品保管庫１２を備えている。
　図４に示すように、照射部１８としての放電ランプ３５は生鮮品ｆの上方隅に配置され、その紫外線照射窓４０は空気流ａに向けて配置されている。
　紫外線照射窓４０から波長２００ｎｍ未満の真空紫外線が放射され、庫内を温度２℃、相対湿度９５％以上に保持して庫内空気の殺菌試験を実施した。
　また、庫内のオゾン濃度が０．３ｐｐｍになるように、断続照射制御部２０によって放電ランプ３５を点灯１秒、消灯１０秒で繰り返し３０分間断続点灯させた。 (1) Internal sterilization test As a storage device, the storage device 10 (10D) shown in FIG. 4 was used. The storage device 10 (10D) includes a fresh product storage 12 including a temperature adjustment unit 14 having a humidification unit 22.
As shown in FIG. 4, the discharge lamp 35 as the irradiation unit 18 is disposed at the upper corner of the fresh product f, and the ultraviolet irradiation window 40 is disposed toward the air flow a.
Vacuum ultraviolet rays having a wavelength of less than 200 nm were emitted from the ultraviolet irradiation window 40, and the inside of the cabinet was maintained at a temperature of 2 ° C. and a relative humidity of 95% or more to conduct a sterilization test of the inside air.
Moreover, the discharge lamp 35 was turned on repeatedly for 30 minutes by turning on and off for 10 seconds by the intermittent irradiation control unit 20 so that the ozone concentration in the chamber became 0.3 ppm.
　図４に示すように、放電ランプ３５の下方に段積みされたかご４２の中に、上段に位置するＡ点、Ｂ点、及び中段に位置するＣ点にＰＤＡ培地（ポテトデキストロース寒天培地）を３０分間開放してカビの量を計測した。
　その結果を図８に示すように、殺菌運転後に菌数の減少を確認した。
　なお、比較例として、水銀灯を使用し、波長１８５ｎｍの紫外線を放射する紫外線ランプを用いて実施した試験では、水銀灯が低温のため点灯しなかった。 As shown in FIG. 4, in a car 42 stacked below the discharge lamp 35, PDA medium (potato dextrose agar medium) is placed at points A, B, and C located in the middle. It was opened for 30 minutes and the amount of mold was measured.
As shown in FIG. 8, the decrease in the number of bacteria was confirmed after the sterilization operation.
As a comparative example, in a test carried out using a mercury lamp and using an ultraviolet lamp that emits ultraviolet light having a wavelength of 185 nm, the mercury lamp did not light because of its low temperature.
　（２）キャベツの保管試験
　図４に示す保管装置１０（１０Ｄ）を用い、生鮮品保管庫１２にキャベツを裸の状態で入れ、温度２℃、相対湿度９５％以上の状態で２ヶ月間保管した。３８日保管後残りの日数の間、放電ランプ３５から波長２００ｎｍ未満の紫外線を放射し、庫内のオゾン濃度が０．３ｐｐｍとなるように、点灯１秒、消灯１０秒の間隔で１時間／日の断続照射を行った。
　比較例として、放電ランプ３５を作動させず、他は同様の条件でキャベツを２ヶ月間保管した。 (2) Cabbage storage test Using the storage device 10 (10D) shown in FIG. 4, the cabbage is placed in the fresh product storage 12 in a bare state and stored for 2 months at a temperature of 2 ° C. and a relative humidity of 95% or higher. did. For the remaining days after storage for 38 days, UV light with a wavelength of less than 200 nm is emitted from the discharge lamp 35, and the ozone concentration in the chamber is 0.3 ppm, with an interval of 1 second on / off 10 seconds. Intermittent irradiation of the day was performed.
As a comparative example, the discharge lamp 35 was not operated, and the cabbage was stored for two months under the same conditions as the others.
　その結果、本実施例は２ヶ月間腐敗を低く抑えられた。一方、比較例は４０日までは良い鮮度を保ったが、それ以降カビが発生し、急速に腐敗した。
　２ヶ月でのカビの発生率は、本実施例が２７％、比較例が９０％と大きな差が見られ、また、重量歩留まりも本実施例のほうが良かった。 As a result, in this example, rot was kept low for 2 months. On the other hand, the comparative example kept good freshness until the 40th, but mold was generated thereafter, and it rapidly decayed.
The occurrence rate of mold at 2 months was 27% in this example and 90% in the comparative example, and the weight yield was better in this example.
　（３）キャベツの表面殺菌試験
　コンテナの内部に加湿部２２を備えたクーラユニット（温度調整部）１４を設置し、クーラユニット１４の出口に放電ランプ３５を配置した。そして、コンテナ内の温度を５℃、相対湿度を９０％以上に保つと共に、オゾン濃度が０．３５ｐｐｍとなるように、放電ランプ３５を点灯１秒、消灯１０秒に制御し、２時間／日の照射時間で１０日間波長２００ｎｍ未満の真空紫外線を放射した。
　この結果、キャベツの表面及び軸部分の一般性菌及びカビの数が大幅に減少した。 (3) Surface sterilization test of cabbage The cooler unit (temperature adjustment part) 14 provided with the humidification part 22 was installed in the inside of a container, and the discharge lamp 35 was arrange | positioned at the exit of the cooler unit 14. FIG. The temperature in the container is kept at 5 ° C., the relative humidity is kept at 90% or more, and the discharge lamp 35 is controlled to 1 second on and 10 seconds off so that the ozone concentration becomes 0.35 ppm, and 2 hours / day. The vacuum ultraviolet rays having a wavelength of less than 200 nm were emitted for 10 days with the irradiation time of.
As a result, the number of common bacteria and molds on the surface and shaft portion of the cabbage was greatly reduced.
　（４）キャベツの色の変化試験（比較例）
　上記試験（３）と同じ試験装置を用い、コンテナ内の温度及び相対湿度を上記試験（３）と同じ条件とし、生鮮品であるキャベツ周囲のオゾン濃度が２ｐｐｍとなるように、放電ランプ３５を作動させた。放電ランプ３５の点灯時間を点灯１秒、消灯１．５秒にセットし、２４時間連続で９日間作動させた。その結果、キャベツの表面が変色した。 (4) Cabbage color change test (comparative example)
Using the same test equipment as in the above test (3), the temperature and relative humidity in the container are the same as in the above test (3), and the discharge lamp 35 is set so that the ozone concentration around the cabbage, which is a fresh product, is 2 ppm. Activated. The discharge lamp 35 was turned on for 1 second and turned off for 1.5 seconds, and operated for 24 consecutive hours for 9 days. As a result, the surface of the cabbage was discolored.
　＜発生ガスの検査＞
　一実施形態に係る照射部１８としての放電ランプ３５は、図９に示すように、放電ガスが封入されている放電室３６ａから放射される真空紫外線が空間ｃに導入された大気中のＮ２ガスに吸収されず、Ｎ２ガスを乖離しない。従って、窒素酸化物の発生を抑制できる。
　図１０は、放電ガスとしてキセノンを用いて波長１７２ｎｍの真空紫外線を放射する放電ランプを用い、当該放電ランプを用いて発生させたオゾンガスをガスクロマトグラフィで分析した結果を示している。図中、ラインＤは上記放電ランプを用いた場合を示し、ラインＥは従来公知の放電式オゾナイザを用いてオゾンガスを発生させた場合を示している。図１０に示すように、ラインＤでは窒素酸化物の発生が抑制されている。 <Inspection of generated gas>
As shown in FIG. 9, the discharge lamp 35 as the irradiation unit 18 according to the embodiment includes N 2 in the atmosphere in which vacuum ultraviolet rays radiated from a discharge chamber 36 a in which a discharge gas is sealed are introduced into the space c. It is not absorbed by the gas and does not separate the N 2 gas. Accordingly, generation of nitrogen oxides can be suppressed.
FIG. 10 shows the result of gas chromatography analysis of ozone gas generated using a discharge lamp that emits vacuum ultraviolet rays having a wavelength of 172 nm using xenon as the discharge gas. In the figure, line D shows the case where the above discharge lamp is used, and line E shows the case where ozone gas is generated using a conventionally known discharge type ozonizer. As shown in FIG. 10, generation of nitrogen oxides is suppressed in line D.
　（５）カビに対する照射試験
　インキュベータ（保育器）の内部を温度２０℃、相対湿度９０％に保持し、供試菌株として青カビ（Penicillium属）を用いた。青カビは、菌糸に滅菌水１０ｍｌを入れ、胞子を掻き取り、各希釈倍率に希釈した後、ＰＤＡ培地に１００μＬずつ塗布し、インキュベータの中に入れ、放電ランプから２００ｎｍ未満の波長を有する真空紫外線を点灯時間１秒、消灯時間１０秒の間隔で断続照射した。
　図１１は、インキュベータ内のオゾン濃度の推移を示す。図１１におけるオゾン濃度の各山を図１２では「処理区」と称している。図１２は、処理区の数が増えるにつれて、即ち、ＣＴ値が増えるにつれてカビのコロニー（塊）数が減少していることを示している。 (5) Irradiation test on mold The inside of an incubator (incubator) was maintained at a temperature of 20 ° C. and a relative humidity of 90%, and blue mold (genus Penicillium) was used as a test strain. For blue mold, add 10 ml of sterilized water to the mycelium, scrape the spores, dilute to each dilution factor, apply 100 μL each to the PDA medium, place in the incubator, and apply vacuum ultraviolet rays having a wavelength of less than 200 nm from the discharge lamp. Intermittent irradiation was performed at intervals of a lighting time of 1 second and a light-off time of 10 seconds.
FIG. 11 shows the transition of ozone concentration in the incubator. Each mountain of ozone concentration in FIG. 11 is referred to as a “treatment zone” in FIG. FIG. 12 shows that the number of mold colonies (lumps) decreases as the number of treatment sections increases, that is, as the CT value increases.
　上記試験条件で、供試菌糸として、黒カビ（Cladosporium属）及び大腸菌（Escherichia属）をさらに加えて試験した。ＣＴ値を１３．３ppm・min（１日目）、３６．８ppm・min（２日目）、４２．５ppm・min（３日目）となるように調整した。
　この結果、３つの供試菌糸とも減少し、特に、大腸菌の減少が著しかった。 Under the above test conditions, black mold (Cladosporium genus) and E. coli (Escherichia genus) were further added as test mycelia. The CT values were adjusted to 13.3 ppm · min (1st day), 36.8 ppm · min (2nd day), and 42.5 ppm · min (3rd day).
As a result, the three test mycelia decreased, and the decrease in E. coli was particularly remarkable.
　（６）キャベツ保管試験
　２℃の温度に保持された保管庫の中に収穫のキャベツを収納し、保管庫内のキャベツに放電ランプから２００ｎｍ未満の波長を有する真空紫外線を点灯時間０．５秒、消灯時間２０秒の間隔で３０分間断続照射した。目標オゾン濃度は０．３５ｐｐｍとした。３０分間の断続照射でＣＴ値は１１．１ppm・minとなり、この断続照射を１日２回行い、２８日後のＣＴ値は６１０．５ppm・minとなった。
　保管６３日後のキャベツの状態は、カビの発生が少なく腐敗が抑制され、かつオゾンによる酸化障害も発現していなかった。従って、この試験では、キャベツの保管期間中ＣＴ値は下限値と上限値との間にあったことがわかる。 (6) Cabbage storage test Harvested cabbage is stored in a storage kept at a temperature of 2 ° C, and vacuum ultraviolet light having a wavelength of less than 200 nm is emitted from the discharge lamp to the cabbage in the storage for 0.5 seconds. Then, intermittent irradiation was performed for 30 minutes at intervals of 20 seconds. The target ozone concentration was 0.35 ppm. After 30 minutes of intermittent irradiation, the CT value was 11.1 ppm · min. This intermittent irradiation was performed twice a day, and the CT value after 28 days was 610.5 ppm · min.
The condition of the cabbage after 63 days of storage had little generation of mold, suppressed spoilage, and did not develop oxidative damage due to ozone. Therefore, in this test, it can be seen that the CT value during the cabbage storage period was between the lower limit value and the upper limit value.
　（７）キャベツ保管試験
　２℃の温度に保持された保管庫の中に収穫後のキャベツを保管し、保管庫内で放電ランプから２００ｎｍ未満の波長を有する真空紫外線を点灯時間０．５秒、消灯時間２０秒の間隔で６０分間断続照射した。目標オゾン濃度は０．３５ｐｐｍとした。収穫後試験前のキャベツの外観を図１３（Ａ）に示す。
　試験開始から２９日間６０分の断続照射を１日２回行ったところ、２９日後のＣＴ値は２９１９．５３ppm・minに達し、全部のキャベツに酸化障害が発現した（第１ステージ）。この状態のキャベツの外観を図１３（Ｂ）に示す。図１３（Ｂ）において、キャベツの表面に酸化障害ｏが発現している。
　第１ステージ後、断続照射時間を３０分／回×１回／日に変更し、さらに２９日間継続した（第２ステージ）。第２ステージにおけるＣＴ値は１０１１．１８ppm・minに達し、その結果、試験開始から第２ステージまでのＣＴ値は３９３０．７２ppm・minに達した。第２ステージ後のキャベツの外観は、図１３（Ｃ）に示すように、酸化障害ｏはさらに激しくなっている。 (7) Cabbage storage test Store the cabbage after harvesting in a storage kept at a temperature of 2 ° C., and turn on vacuum ultraviolet light having a wavelength of less than 200 nm from the discharge lamp in the storage for 0.5 seconds, Intermittent irradiation was performed for 60 minutes at intervals of 20 seconds. The target ozone concentration was 0.35 ppm. The appearance of the cabbage before the post-harvest test is shown in FIG.
When intermittent irradiation was performed twice a day for 60 minutes for 29 days from the start of the test, the CT value after 29 days reached 2919.53 ppm · min, and oxidative damage was developed in all cabbages (first stage). The appearance of the cabbage in this state is shown in FIG. In FIG. 13B, an oxidative damage o is expressed on the surface of the cabbage.
After the first stage, the intermittent irradiation time was changed to 30 minutes / times × 1 time / day and continued for another 29 days (second stage). The CT value in the second stage reached 1011.18 ppm · min, and as a result, the CT value from the start of the test to the second stage reached 3930.72 ppm · min. In the appearance of the cabbage after the second stage, as shown in FIG.
　上記試験は、キャベツを３グループに分けて実施し、第１ステージ終了後全部のグループで酸化焼けが発生した。
　上記試験の結果から、ＣＴ上限値を２９００ppm・min以下にする必要があることが分かる。
　また、第１ステージ後において、カビの発生状況は、グループＸが２０％、グループＹが１０％、グループＺが１０％であった。また、第２ステージ後のカビの発生状況は、グループＸが１００％、グループＹが５７％、グループＺが７４％であった。このようにカビの発生が進んでいる原因は、ＣＴ上限値を超えるオゾン等の照射による酸化障害の発現が原因であると考えられる。
　オゾン等はあまり浸透性がないため、生鮮品表面のカビを殺菌できるが、葉のように入り組んだ組織に生えるカビを完全に死滅させることはできない。オゾン等による酸化障害によって壊死した葉はいずれ腐ってカビが生えてくる。 In the above test, the cabbage was divided into three groups, and after the first stage, oxidation burn occurred in all the groups.
From the results of the above test, it is understood that the CT upper limit value needs to be 2900 ppm · min or less.
Further, after the first stage, the occurrence of mold was 20% for group X, 10% for group Y, and 10% for group Z. Further, the occurrence of mold after the second stage was 100% for group X, 57% for group Y, and 74% for group Z. The cause of the occurrence of mold in this way is thought to be due to the occurrence of oxidative damage caused by irradiation with ozone or the like exceeding the CT upper limit.
Ozone and the like are not so permeable, so that mold on the surface of fresh products can be sterilized, but mold that grows in complicated structures like leaves cannot be completely killed. Leaves necrotic due to oxidative damage due to ozone etc. will eventually rot and mold will grow.
　なお、上記各実施例では、生鮮品保管庫内を０℃以上の温度に設定したが、本発明は、生鮮品保管庫内を０℃未満の低温度としても殺菌効果及び酸化障害の抑制効果を発揮できる。 In each of the above examples, the inside of the fresh product storage was set to a temperature of 0 ° C. or more. Can be demonstrated.
　幾つかの実施形態によれば、紫外線を照射しても生鮮品保管庫の機材や保管生鮮品を痛めることなく、かつ保管庫に保管された生鮮品全体を効率良く殺菌でき、微生物の繁殖を抑制して生鮮品の腐敗を抑制し、生鮮品の鮮度を長期間保持できる。 According to some embodiments, the whole fresh product stored in the storage can be efficiently sterilized without damaging the equipment and stored fresh product of the fresh product storage even when irradiated with ultraviolet rays, and the propagation of microorganisms can be achieved. It can suppress the decay of fresh products and can maintain the freshness of fresh products for a long time.
　１０（１０Ａ、１０Ｂ、１０Ｃ、１０Ｄ）　　保管装置
　１２　　　　生鮮品保管庫
　１４　　　　温度調整部
　１６　　　　空気流発生部
　１８　　　　照射部
　２０　　　　断続照射制御部
　２２　　　　加湿部
　２４　　　　ケーシング
　２６　　　　ヒータ
　２８　　　　冷凍機
　３０　　　　熱交換器
　３２　　　　貯水槽
　３４　　　　散水装置
　３５　　　　放電ランプ
　３６　　　　放電ランプ光源
　３８　　　　ファン
　４０　　　　紫外線照射窓
　４２　　　　かご
　４４　　　　連続搬送式フリーザ
　４６　　　　コンベア
　４８　　　　オゾン濃度センサ
　ａ　　　　　空気流
　ｂ　　　　　空気流路
　ｆ　　　　　生鮮品
　ｏ　　　　　酸化障害
　ｗ　　　　　加湿用水 10 (10A, 10B, 10C, 10D) Storage device 12 Fresh product storage 14 Temperature adjustment unit 16 Air flow generation unit 18 Irradiation unit 20 Intermittent irradiation control unit 22 Humidification unit 24 Casing 26 Heater 28 Refrigerator 30 Heat exchanger 32 Water storage Tank 34 Sprinkler 35 Discharge lamp 36 Discharge lamp light source 38 Fan 40 UV irradiation window 42 Cage 44 Continuous transport freezer 46 Conveyor 48 Ozone concentration sensor a Air flow b Air flow path f Fresh goods o Oxidation damage w Humidification water

Claims (11)

  1. 　生鮮品をチルド状態以上の温度で保管可能な生鮮品保管庫と、
    　前記生鮮品保管庫の庫内温度をチルド状態以上の温度に調整可能な温度調整部と、
    　前記生鮮品保管庫の庫内に空気流を形成する空気流発生部と、
    　紫外線を前記空気流に照射してオゾン又はラジカルを発生させる紫外線照射部と、
    　前記紫外線を断続的に前記空気流に照射させるように前記照射部を制御可能な断続照射制御部と、
    　を備えることを特徴とする生鮮品の保管装置。     A perishables storehouse that can store perishables at temperatures above the chilled state,
    A temperature adjustment unit capable of adjusting the inside temperature of the fresh food storage to a temperature higher than a chilled state;
    An air flow generating unit that forms an air flow in the fresh food storage;
    An ultraviolet irradiation unit that irradiates the air flow with ultraviolet rays to generate ozone or radicals;
    An intermittent irradiation control unit capable of controlling the irradiation unit to irradiate the ultraviolet light intermittently to the air flow;
    A fresh product storage device characterized by comprising:
  2. 　前記断続照射制御部は、
    　前記生鮮品が前記オゾン又はラジカルに曝される時間と前記オゾン又はラジカルの濃度との積で求められる積算濃度に基づいて前記紫外線を断続照射させるものであることを特徴とする請求項１に記載の生鮮品の保管装置。     The intermittent irradiation control unit,
    The said ultraviolet-ray is intermittently irradiated based on the integrated density | concentration calculated | required by the product of the time when the said fresh product is exposed to the said ozone or radical, and the density | concentration of the said ozone or radical. Fresh product storage equipment.
  3. 　前記断続照射制御部は、
    　前記生鮮品保管庫における前記生鮮品の保管中に前記紫外線を断続照射させ、
    前記生鮮品の周囲の前記積算濃度が、前記生鮮品の殺菌効果が現れる下限値と前記生鮮品の表面に酸化障害が現れる上限値との間の値になるように制御させるものであることを特徴とする請求項２に記載の生鮮品の保管装置。     The intermittent irradiation control unit,
    The ultraviolet light is intermittently irradiated during storage of the fresh product in the fresh product storage,
    The integrated concentration around the fresh product is controlled so as to be a value between a lower limit value at which the bactericidal effect of the fresh product appears and an upper limit value at which an oxidation disorder appears on the surface of the fresh product. The fresh food storage device according to claim 2, wherein the storage device is a fresh food storage device.
  4. 　前記照射部は、２００ｎｍ未満の単一波長の真空紫外線を放射可能なエキシマランプ又は希ガス蛍光ランプを含むことを特徴とする請求項１乃至３の何れか１項に記載の生鮮品の保管装置。 The fresh product storage device according to any one of claims 1 to 3, wherein the irradiation unit includes an excimer lamp or a rare gas fluorescent lamp capable of emitting vacuum ultraviolet rays having a single wavelength of less than 200 nm. .
  5. 　前記温度調整部は、
    　前記生鮮品をタンパク質凝固点以下の温度域に加温できる加温部として構成されることを特徴とする請求項１乃至４の何れか１項に記載の生鮮品の保管装置。     The temperature adjustment unit is
    The fresh product storage device according to any one of claims 1 to 4, wherein the fresh product is configured as a heating unit capable of heating the fresh product to a temperature range below a protein freezing point.
  6. 　前記温度調整部は、
    　前記生鮮品が冷蔵状態で若しくはチルド状態で保存できる冷気発生部として構成されることを特徴とする請求項１乃至４の何れか１項に記載の生鮮品の保管装置。     The temperature adjustment unit is
    The fresh product storage device according to any one of claims 1 to 4, wherein the fresh product is configured as a cold air generating unit that can be stored in a refrigerated state or a chilled state.
  7. 　前記生鮮品の周囲の前記空気流を加湿するための加湿部をさらに備えることを特徴とする請求項１乃至６の何れか１項の記載の生鮮品の保管装置。 The fresh product storage device according to any one of claims 1 to 6, further comprising a humidifying unit for humidifying the air flow around the fresh product.
  8. 　保管庫内で生鮮品をチルド状態以上の温度で保管する生鮮品保管工程と、
    　前記生鮮品の周囲に空気流を形成する空気流形成工程と、
    　前記空気流に紫外線を断続的に照射してオゾン又はラジカルを生成すると共に、前記オゾンやラジカルを前記空気流により前記保管庫の庫内全域に拡散させる紫外線照射工程と、
    　を含むことを特徴とする生鮮品の保管方法。     A fresh product storage process in which fresh products are stored at a temperature above the chilled state in the storage;
    An air flow forming step for forming an air flow around the perishable product;
    An ultraviolet irradiation step of irradiating ultraviolet rays to the air flow intermittently to generate ozone or radicals, and diffusing the ozone and radicals throughout the storage room by the air flow;
    A method for storing perishable products, comprising:
  9. 　前記紫外線照射工程は、
    　前記紫外線の照射時間と前記オゾン又はラジカルの濃度との積で求められる積算濃度に基づいて、前記紫外線を断続照射するものであることを特徴とする請求項８に記載の生鮮品の保管方法。     The ultraviolet irradiation step includes
    The method for storing fresh food according to claim 8, wherein the ultraviolet light is intermittently irradiated based on an integrated concentration obtained by a product of the irradiation time of the ultraviolet light and the concentration of the ozone or radical.
  10. 　前記紫外線照射工程は、
    　前記生鮮品保管工程において前記紫外線を断続照射させ、前記生鮮品の周囲の前記積算濃度が、前記生鮮品の殺菌効果が現れる下限値と前記生鮮品の表面に酸化障害が現れる上限値との間の値になるように制御するものであることを特徴とする請求項９に記載の生鮮品の保管方法。     The ultraviolet irradiation step includes
    In the fresh product storage step, the ultraviolet light is intermittently irradiated, and the integrated concentration around the fresh product is between a lower limit value at which the bactericidal effect of the fresh product appears and an upper limit value at which an oxidation disorder appears on the surface of the fresh product. The fresh food storage method according to claim 9, wherein the control is performed so that the value of the fresh product is controlled.
  11. 　前記紫外線は２００ｎｍ未満の波長域を有する真空紫外線であることを特徴とする請求項８乃至１０の何れか１項に記載の生鮮品の保管方法。 The method for storing fresh food according to any one of claims 8 to 10, wherein the ultraviolet rays are vacuum ultraviolet rays having a wavelength region of less than 200 nm.
PCT/JP2016/065932 2015-05-29 2016-05-30 Fresh product storage system and storage method WO2016194877A1 (en)

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