WO2016194877A1 - Système et procédé de stockage de produit frais - Google Patents

Système et procédé de stockage de produit frais 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
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English (en)
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 RU2017140022A priority Critical patent/RU2666747C1/ru
Priority to JP2017521939A priority patent/JP6483820B2/ja
Priority to CN201680030555.8A priority patent/CN107613787B/zh
Priority to KR1020177033537A priority patent/KR101980997B1/ko
Publication of WO2016194877A1 publication Critical patent/WO2016194877A1/fr

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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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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Mechanical Engineering (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Engineering & Computer Science (AREA)
  • Thermal Sciences (AREA)
  • Physics & Mathematics (AREA)
  • Combustion & Propulsion (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Cold Air Circulating Systems And Constructional Details In Refrigerators (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Devices That Are Associated With Refrigeration Equipment (AREA)

Abstract

Selon certains modes de réalisation de l'invention, un système de stockage de produit frais est pourvu : d'un entrepôt de produit frais capable de stocker un produit frais à une température qui n'est pas inférieure à un état réfrigéré ; d'une unité de réglage de température capable de régler la température interne de l'entrepôt de produit frais à une température qui n'est pas inférieure à l'état réfrigéré ; d'une unité de génération de courant d'air pour générer un courant d'air dans l'entrepôt de produit frais ; d'une unité d'irradiation pour irradier le courant d'air avec une lumière ultraviolette afin de générer de l'ozone ou des radicaux ; d'une unité de commande de rayonnement intermittente capable de commander l'unité d'irradiation pour irradier le courant d'air avec la lumière ultraviolette de façon intermittente.
PCT/JP2016/065932 2015-05-29 2016-05-30 Système et procédé de stockage de produit frais WO2016194877A1 (fr)

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RU2017140022A RU2666747C1 (ru) 2015-05-29 2016-05-30 Устройство для хранения свежих продуктов и способ хранения
JP2017521939A JP6483820B2 (ja) 2015-05-29 2016-05-30 生鮮品の保管装置及び保管方法
CN201680030555.8A CN107613787B (zh) 2015-05-29 2016-05-30 生鲜品的保管装置及保管方法
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JP2019054824A (ja) * 2015-05-29 2019-04-11 株式会社前川製作所 生鮮品の保管装置及び保管方法
JP2019208864A (ja) * 2018-06-05 2019-12-12 株式会社島津製作所 殺菌又は病害虫防除システム及び殺菌又は病害虫防除方法
US20210018248A1 (en) * 2019-07-19 2021-01-21 Lee C. Ditzler System and method to inhibit microbial growth in mass storage of produce
JP2021124207A (ja) * 2020-01-31 2021-08-30 フクシマガリレイ株式会社 解凍庫
WO2021241480A1 (fr) * 2020-05-26 2021-12-02 日栄インテック株式会社 Dispositif pour conserver la fraîcheur
GB2611881A (en) * 2021-10-12 2023-04-19 Vitec Microgenix Ltd Transportation of fresh produce
JP7466697B2 (ja) 2021-01-26 2024-04-12 合肥美的電冰箱有限公司 キセノンランプ電源、浄化装置及び冷凍装置

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JP2019054824A (ja) * 2015-05-29 2019-04-11 株式会社前川製作所 生鮮品の保管装置及び保管方法
JP2018100814A (ja) * 2016-12-21 2018-06-28 アクア株式会社 殺菌装置及び殺菌装置を備えた冷蔵庫
JP2019208864A (ja) * 2018-06-05 2019-12-12 株式会社島津製作所 殺菌又は病害虫防除システム及び殺菌又は病害虫防除方法
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JP2021124207A (ja) * 2020-01-31 2021-08-30 フクシマガリレイ株式会社 解凍庫
JP7319206B2 (ja) 2020-01-31 2023-08-01 フクシマガリレイ株式会社 解凍庫
WO2021241480A1 (fr) * 2020-05-26 2021-12-02 日栄インテック株式会社 Dispositif pour conserver la fraîcheur
JP7466697B2 (ja) 2021-01-26 2024-04-12 合肥美的電冰箱有限公司 キセノンランプ電源、浄化装置及び冷凍装置
GB2611881A (en) * 2021-10-12 2023-04-19 Vitec Microgenix Ltd Transportation of fresh produce

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KR20170137920A (ko) 2017-12-13
CN107613787A (zh) 2018-01-19
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RU2666747C1 (ru) 2018-09-12
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