JP2003339537A - Continuous electric heating device for fluid food material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To prevent the occurrence of local overheat and spark even if a fluid food material is inserted into a clearance between a static agitating body and the inner surface of a duct to cause retention in a device for continuously and electrically heating the fluid food material while performing the continuous flow transfer of the food material in the duct and agitating the food material with the static agitating body. <P>SOLUTION: This continuous electric heating device is provided with annular electrode bodies at spaces in the flow direction of a duct and constituted to continuously and electrically heat the fluid food material by applying voltage between the annular electrode bodies while performing continuous flow transfer of the fluid food material. A static agitating body for changing the flow direction of the fluid food material in a static state to apply agitating force to the fluid food material is arranged at the inside part of the annular electrode body. The static agitating body is disposed between two adjacent annular electrode bodies out of a large number of annular electrode bodies, and the same electric potential is applied between two annular electrode bodies on both sides of the static agitating body so as not to perform electric heating between two annular electrode bodies. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to sterilization of food materials having fluidity such that they can be continuously fluidized and transferred in a pipe, such as liquid food materials, solid-liquid mixed food materials and gel food materials. The present invention relates to a device for continuously heating while continuously fluidizing and transferring in a pipe (pipe) for cooking or the like.

[0002]

2. Description of the Related Art As one method for heating a fluid food material for sterilization or cooking, the fluid food is continuously fluidized in a pipe by pressure of a pump or the like. There is a method of continuously heating in the pipe. According to the method of continuously heating the fluid food material while continuously fluidly transferring in the pipe in this manner, the food material continuously heated in the pipe can be continuously filled in the container as it is. The work from heating to filling can be completely continuous.

Conventionally, as a method for continuously heating a food material that is continuously fluidized and transferred in a pipe as described above, the electric resistance of the food material is utilized to directly energize the food material to generate heat. A method using electric heating (Joule heating) is used in practice. An apparatus for continuously heating a fluid food material that continuously flows in a pipe by applying electric heating in this way has already been disclosed in, for example, Japanese Patent Publication No. 5-3302.
Proposed in No. 4 etc.

In the above-mentioned proposed device, at least two or more portions are arranged at a predetermined interval from the upstream side to the downstream side of the pipeline so as to be concentric with the central axis of the pipeline. At least a portion corresponding to the inner surface is provided with a ring-shaped electrode body made of a conductive material, a voltage is applied between the electrode body on the upstream side and the electrode body on the downstream side of the pipeline, and the fluid food in the pipeline between them. An electric current is passed through the material to continuously energize and heat it.

However, the electric heating apparatus for fluid food materials as proposed above still has a problem in terms of uniform heating.

[0006] That is, the energization heating originally has a merit that the food material can be uniformly heated because the food material generates heat from the inside thereof. When heating a fluid food material flowing through, the food material is not sufficiently heated in the vicinity of the central axis of the pipeline, while it is overheated in the vicinity of the inner peripheral surface of the pipeline. There is a problem, and especially when heating highly viscous food materials such as mayonnaise, egg white, fruit sauce, and jam, this tendency becomes remarkable.

The causes of the above-mentioned problems are that the electric current flows non-uniformly with respect to the food material in the pipeline, and the viscous resistance (shear) between the inner surface of the pipeline and the fluid food material.
It is thought to be derived from. That is, in general, when current flows in a medium, if the resistivity of the medium is uniform,
The electric current usually flows through the path having the smallest electric resistance, that is, the shortest distance. Therefore, in the continuous energization heating device as described above, in a state where the fluid food material is allowed to flow in the pipeline, a voltage for energization heating is applied between the upstream side annular electrode body and the downstream side annular electrode body. For example, the current tends to flow through a portion near the inner peripheral surface of the conduit between the upstream annular electrode body and the downstream annular electrode body.
Therefore, the current density becomes large near the inner surface of the pipeline where the food material flows, while the current density becomes extremely small near the central axis of the pipeline, and as a result, the food material near the inner peripheral surface of the pipeline. Is likely to be overheated, whereas food materials are less likely to be heated near the central axis.

Further, as a phenomenon peculiar to electric heating, in general, as the temperature of the fluid food material becomes higher, the electric current is more likely to flow. Therefore, as described above, the temperature of the fluid food material is increased by being overheated near the inner peripheral surface of the pipe. The electric current is further concentrated on the food material, and as a result, the temperature of the food material flowing near the inner peripheral surface of the pipeline rises sharply, and the temperature difference between the food material flowing near the center increases. .

Especially in the case of a fluid food material having a high viscosity such as mayonnaise, due to viscous resistance between the inner surface of the pipe and the food material, the flow velocity becomes extremely close to the central axis position near the inner surface of the pipe. Since it becomes smaller, the time during which the energizing current flows through the fluid food material becomes extremely longer near the inner surface of the pipeline compared to the central axis position, so overheating near the inner surface is more likely to occur. is there.

When the food material is overheated as described above, the texture and flavor of the food may be impaired, discoloration may occur, and the nutritional components may be destroyed even if the food material is sufficiently sterilized. Therefore, it is necessary to avoid overheating to obtain good quality food. On the other hand, when the food material is not sufficiently heated, it is not sufficiently sterilized, which causes food hygiene problems and insufficient cooking. Therefore, it is important in the food heating device to heat the entire food material to an appropriate temperature according to the intended treatment, but in the previously proposed continuous current heating device for fluid food materials, the food material is It is difficult to uniformly heat the soybeans to an appropriate temperature, and therefore, the practical application is still hesitated.

Further, as described above, when the fluid food material flowing near the inner peripheral surface of the pipeline is overheated, the food material is fixed to the inner surface of the pipeline due to its modification (solidification) or burning (burning). In that case, not only the flavor of the food material is impaired, but also a large current flows locally due to carbonization of the sticking part, sparks occur, and the pipeline is constructed. The insulating material present may be locally melted or damaged, or the energized state may become unstable, making it difficult to control the temperature appropriately. In particular, in the case of a fluid food material such as mayonnaise, egg white, or soy milk which contains a large amount of protein, the problem becomes remarkable in the case of a fluid food material which is easily denatured and solidified by overheating. Therefore, prevention of food material sticking to the inner surface of the pipeline is also an important issue.

Therefore, the present inventors have already disclosed in Japanese Patent Laid-Open No. 11-8.
No. 9522 proposes a continuous electric heating device provided with a stirring means for stirring the food material flowing in the pipe between the annular electrode bodies for electric heating.

By thus providing the stirring means for stirring the food material in the pipe, the food material is mixed and stirred between the center of the pipe and the inner peripheral surface of the pipe. Therefore, the entire food material flowing in the pipe can be heated uniformly. That is, as described above, even if there is a difference in current density between the portion near the inner surface of the pipeline and the portion near the central axis of the pipeline, the food material flows only in the portion near the inner surface of the pipeline or Since it does not flow only in the part near the axis, but instead flows in these parts alternately, the total heating level is uniform, and it is possible to heat uniformly to the desired temperature for the required time. Become. By stirring the food material flowing in the pipeline in this way, it is possible to prevent the food material from sticking to the inner surface of the pipeline.

Here, as the agitator, a rotary agitator for agitating the fluid food material in the pipeline by rotating the fluid in the pipeline and a stationary agitator (fixed) in the pipeline for the fluid food material There is a static stirrer (so-called static mixer or static stirrer) that changes the direction of the flow by blocking or splitting the flow of the liquid to give a stirring force to the fluid food material. The former rotary stirrer has the advantage of being able to stir the fluid food material reliably and sufficiently, but not only has the trouble of having to rotate it from the outside, but also the outside of the pipeline and the inside of the pipeline. Since there is always a part that penetrates between
There is a strong possibility that food materials may get into the gaps between the penetrating portions to cause hygiene problems. On the other hand, the static agitator
Since a drive source is not required and it is sufficient to dispose the drive source in the conduit, the above-mentioned hygiene problem is unlikely to occur. Therefore, the inventors of the present invention are considering using a static stirrer for practical use.

FIG. 7 to FIG. 10 show an example of the above-mentioned proposed continuous energization heating device when a static stirrer is used as the stirrer.

In FIG. 7, a liquid food material such as a liquid food material or a solid-liquid mixed food material is contained in the supply side container 11 in advance. A supply opening / closing valve 13 is provided at the lower end of the supply side container 11,
Further, a pipe line 15 extends from the lower end of the supply opening / closing valve 13. At a position near the supply opening / closing valve 13 in the pipeline 15, a pump 17 is provided as a pressure-feeding unit for fluidly transporting the fluid food material in the pipeline 15. A vertical rising portion 15A that rises vertically upward is present on the downstream side of the pump 17 in the pipeline 15, and the pipeline vertical rising portion 15A is provided with an electric heating equipped with a stirring means characterized by the present invention. A device 19 is formed. Further, the vertical rising portion 15A in the pipe line 15
Is bent in the horizontal direction and extended in the horizontal direction, a cooling device 21 is disposed in that portion (that is, a portion corresponding to the downstream side of the electric heating device 19), and the cooling device 21 is provided in the downstream side. A discharge side container 22 is provided.

Here, in the example of FIG. 7, the pump 17 is provided in the middle of the pipe line 15 as the pressure feeding means, but depending on the case, a pressurizing means for applying a pressure is provided in the supply side container 11 to supply the pressure. The food material in the side container 11 may be pressurized and fluidly transferred in the pipe line 15. Further, the cooling device 21 may be configured, for example, so that the cooling water circulates on the outer peripheral surface of the pipe line 15, but the cooling device 21 may be omitted depending on circumstances.

FIG. 8 shows an example of a vertical rising portion 15A of the conduit 15 including the electric heating device 19.

In FIG. 8, the first ground electrode 23A, the electrodes 25A to 25F for electric heating, and the second ground electrode 23B are arranged in this order from below in the vertical rising portion 15A of the conduit 15. There is. Each ground electrode 23A,
23B and each of the electrodes 25A to 25F for electric heating are made of a conductive material such as titanium, a titanium alloy, or stainless steel, and are formed in an annular shape to form a part of the conduit 15. In addition, each electrode 23A, 23
B: The conduit portions between 25A to 25F are each configured by a cylindrical insulating tube body (spacer tube body) 16. And the electrodes 25A to 25F for electric heating are
Alternately electrically connected to one terminal and the other terminal of a power supply for electric heating (not shown), and ground electrodes 23A, 2 on both sides
3B is electrically grounded. The electrodes 23A and 23B; 25A to 25F, and the power source for electric heating heat the electric heating device 19. A high-frequency power source or a commercial AC power source is usually used as the power source for electric heating.

Further, the static stirrer 31 as a stirrer is vertically inserted from the upper end of the conduit rising portion 15A provided with the electric heating device 19 as described above.

8 to 10, the static stirrer 31 is shown.
Is composed of a plurality of right twist pieces 31A obtained by twisting a plate-shaped member 180 ° in the right-hand screw direction and a plurality of left twist pieces 31B obtained by twisting a plate-like member in the left-hand screw direction 180 °. 31A and the left twist piece 31B are alternately fixed and provided in the duct 15. Here, the abutting portion of the right twisting piece 31A and the left twisting piece 31B are positioned so that their ends are in contact with each other with a phase difference of 90 °. The broken line arrows in FIGS. 9 and 10 indicate the twisting directions of the right twisting piece 31A and the left twisting piece 31B, respectively.

In the continuous electric heating device as described above,
When the supply opening / closing valve 13 is opened and the pump 17 is operated, the fluid food material flows from the supply side container 11 through the pipe line 15 from the left side to the right side in FIG. 7. Then, the fluid food material passes through an electric heating device 19 provided with a stirring means in the vertical rising portion 15A of the pipe 15, is heated in the pipe 15 while being electrically heated while being stirred, and is sterilized or cooked. The heat treatment is performed, and after passing through the cooling device 21 to be cooled, the discharge side container 22 is reached.

Here, the energization heating action and the stirring action for the fluid food material in the vertical rising portion 15A of the conduit will be described more specifically.

At the vertical rising portion 15A of the conduit, the fluid food material successively passes through the inside positions of the first ground electrode 23A, the respective electrodes 25A to 25F for electric heating, and the second ground electrode 23B. Here, the electric heating electrode 2
5A to 25F are one terminal of the electrodes for electric heating alternately,
Since it is connected to the other terminal, an electric current flows through the fluid food material between the electrodes for energization heating, and the electrical resistance of the fluid food material causes the fluid food material to generate heat, which results in electrical heating. It Further, since the first and second ground electrodes 23A and 23B at both ends are grounded, respectively, the upstream side or the second ground electrode of the first ground electrode 23A or the second ground electrode 23A is grounded.
It is possible to effectively prevent a leakage current from flowing to the downstream side of the ground electrode 23B through the fluid food material and causing an electric shock accident.

While the fluid food material is electrically heated in the pipe 15 as described above, the fluid food material is
The static stirrer 31 is rotated by the right twisting piece 31A and the left twisting piece 31B alternately in opposite directions. Also, since the phases of the right twisting piece 31A and the left twisting piece 31B are different by 90 ° from each other, the flow of the food material is divided, and the butting portions are present at a plurality of places, The flow will be divided into multiple layers.
And, due to the combination of these actions, the food material is also stirred in the transverse direction of the pipe 15. That is, when the fluid food material comes into contact with the surfaces of the twisted pieces 31A and 31B, the direction of the turning force applied to the food material is the tangential direction of the pipe line 15, so that the inner circumference of the pipe line 15 is The food material is pushed in the direction close to the surface, and turbulence occurs due to the flow division at the abutting portions of the adjacent twisting pieces 31A and 31B as described above, and as a result of these, the pipe A sufficient stirring action in the radial direction of the passage 15 can be obtained.

Therefore, due to the above stirring action, the portion where the fluid food material is present is heated by the electrodes 25A to 25A.
It is possible to prevent the constant flow in the state of being close to F. That is, by continuously performing such stirring in the transverse direction of the pipe line 15, any portion of the fluid food material is between the position near the inner peripheral surface of the pipe line 15 and the position near the central axis O. Will move repeatedly. Therefore, the flowable food material is uniformly heated as a whole, and in particular, it is prevented from being overheated in the vicinity of the electrodes 25A to 25F for electric heating or conversely causing insufficient heating in the vicinity of the central axis O. can do.

[0027]

DISCLOSURE OF INVENTION Problems to be Solved by the Invention Regarding the continuous current heating device for fluid food materials using a static stirring body as proposed above, the present inventor further conducted experiments and studies for practical use. It turned out to be a problem like.

That is, the above-mentioned static stirrer has already been applied in various fields other than the continuous heating of the fluid food material to which the electric heating is applied. In that case, the static stirrer is generally used. It is usual to fit the inside of the pipe so that the outer edge portion is in contact with the inner surface of the pipe. This is because if there is a gap between the outer edge of the static stirrer and the inner surface of the pipeline, the stirring force is considered not to act on the fluid flowing along the inner surface of the pipeline through the gap. Because. However, even when the static stirrer is fitted in the pipeline so that the outer edge of the static stirrer is in close contact with the inner surface of the pipeline, the outer edge of the static stirrer and the inner surface of the pipeline are actually There is usually a slight gap between them. And in the case of highly viscous liquid food materials such as mayonnaise and miso, if the above-mentioned gap exists, the highly viscous liquid food material is inserted into the gap, and the highly viscous flow near the gap. There is a possibility that the flow of the edible food material locally accumulates and grows into a sticky substance having a higher viscosity. In this way, if the fluid food material with high viscosity stays locally in the vicinity of the gap or the adhered material grows, the food material in that portion is heated by electricity for a long time as it is. The temperature rises extremely and becomes overheated, so that the food material is denatured and solidifies or burns, and the burning causes sparks.

Here, when heating is performed from the outside of the pipe line by using a heat source (external heat source) such as high-temperature gas, the fluid food material stays in the vicinity of the gap as described above and the adhered substances grow. Even if it occurs, the food material in that part is not heated above the temperature of the external heat source, so there is little problem in practice, but in the case of energization heating, if the current continues to flow, the temperature will rise indefinitely, As a result, overheating becomes remarkable, and the formation of sticking substances, burning, or sparks in the gap between the inner surface of the pipe and the static stirrer as described above is likely to occur.

Further, in the case of the electric heating apparatus for the fluid food material proposed above, when a metal is used as the static stirrer,
The current between the electrodes concentrates on the static agitator and flows,
Since the situation that the fluid food material is not heated will occur,
An electrically insulating material must be used as the static stirrer, in which case a plastic material is generally used as the static stirrer. However, plastic materials generally have lower strength and rigidity than metal materials, and often have lower heat resistance, so that not only are they easily deformed to form the above-mentioned gaps with the inner surface of the pipeline, but also mounting support There is also a problem that parts are easily damaged.

On the other hand, it is usual to use a plastic material for the conduits other than the annular electrode body.
It is normal to use different types of plastic material for the conduit and the plastic material for the static stirrer, in which case there is usually a difference in the coefficient of thermal expansion between the two. There is often a difference in the expansion length between the passage and the static agitator when the temperature rises due to electric heating, so the structure for fixing and supporting the static agitator becomes complicated, or as described above. There is a problem that the supporting portion is likely to be damaged.

The present invention has been made in view of the above circumstances, and a fluid food material, particularly a fluid food material having a high viscosity or a fluid food material which is easily modified and solidified at a high temperature,
When continuously heating the inside of the pipe by the electric heating method while stirring with the static agitator in the pipe, the food material is fixed in the gap between the static agitator and the inner surface of the pipe as described above. It is possible to effectively prevent the occurrence of charring and sparks, and also to use a metal material as a static stirrer, so that problems such as strength and heat resistance or breakage of the supporting part may occur. It is an object of the present invention to provide a continuous electric heating device which can be eliminated.

[0033]

[Means for Solving the Problems] In order to solve the above-mentioned problems, as a result of various experiments and studies by the present inventors,
Under normal use conditions, that is, under conditions in which current is passed between adjacent annular electrode bodies, a static stirrer is provided inside the annular electrode body, that is, within a region of one annular electrode body from one end to the other end. It is possible to solve the above-mentioned problem by providing a static agitator in a portion other than the annular electrode body (that is, a portion between a certain annular electrode body and its adjacent annular electrode body) in advance. I found that. Further, even in a portion between a certain ring-shaped electrode body and the ring-shaped electrode body adjacent to the ring-shaped electrode body, if the ring-shaped electrode bodies are always set to the same potential so that no current flows between them, the ring-shaped electrode body It has been found that the above-mentioned problems can be solved even when a static stirrer is provided in the mutual area.

That is, as described above, when the fluid food material is inserted into the gap between the inner peripheral surface of the pipe and the static stirrer and the food material stays at that portion, the food material at that portion is retained. Current flows to the food and the temperature rises due to energization heating, which causes overheating of the food material in that part, causing sticking and charring due to material modification, and as the temperature rises, the adhered matter grows larger or sticks. It has been known that the temperature will become severe and sparks will be generated, and the pipeline material will be deformed and damaged. On the other hand, even if the fluid food material is inserted into the gap between the inner peripheral surface of the pipe and the static stirrer and the food material accumulates in that area, the current must flow in the food material in that area. For example, since it is not heated above that temperature, overheating is unlikely to occur, and therefore it is possible to prevent sticking or burning. In the inner part of the ring-shaped electrode body, since the electric potential is substantially the same at virtually any position, current does not substantially flow in that part. Even if the food material stays near the gap, it is possible to avoid the occurrence of sticking or charring due to overheating. Also, even in a conduit portion between a certain annular electrode body and another adjacent annular electrode body, if the two annular electrode bodies are made to have the same potential, no current will flow in that conduit portion. In the same manner as described above, it is possible to prevent the occurrence of sticking or charring due to overheating. The present inventors have completed the present invention based on these findings.

Specifically, in the invention of claim 1, at least three or more portions spaced from the upstream side to the downstream side of the pipe line are concentric with the central axis of the pipe line. An annular electrode body made of a conductive material is provided,
An electric current is applied to the fluid food material in the pipeline by applying a voltage between the three or more annular electrode bodies while continuously flowing the fluid food material in the pipeline in the longitudinal direction. In a continuous energization heating device for a fluid food material, which is made to flow to continuously energize and heat the fluid food material, in the three or more annular electrode bodies, located at the upstream end side and the downstream end side of the pipeline. A static stirrer for changing the flow direction of the fluid food material in a stationary state to give a stirring force to the fluid food material is disposed inside at least one annular electrode body other than the circular electrode body to be heated. It is characterized by that.

According to a second aspect of the present invention, at least four or more portions spaced apart from the upstream side to the downstream side of the pipeline are made of an annular conductive material which is concentric with the central axis of the pipeline. An annular electrode body is provided, and while the fluid food material is continuously flow-transferred in the lengthwise direction of the pipe, it is flown in the pipe by applying a voltage between the ring-shaped electrode bodies. In the continuous energization heating device for a fluid food material, an electric current is applied to the fluid food material so that the fluid food material is continuously energized and heated.
Of the above annular electrode bodies, between the two adjacent annular electrode bodies other than the annular electrode bodies located on the upstream end side and the downstream end side of the pipeline, the flow direction of the fluid food material in a stationary state. The static agitator for changing the temperature and applying a stirring force to the fluid food material is fixedly arranged, and the same potential is applied between the two annular electrode bodies on both sides of the static agitator. The present invention is characterized in that the two annular electrode bodies are not electrically heated.

Furthermore, in the invention of claim 3, in the continuous electric heating apparatus for fluid food material according to claim 1 or 2, the static agitator is made of a metal material.

The invention according to claim 4 is the continuous electric current heating device for fluid food material according to claim 1 or 2, wherein the static agitator is in a different direction from the axial direction of the pipeline. Two or more inclined surfaces that incline are alternately formed in the axial direction.

[0039]

DETAILED DESCRIPTION OF THE INVENTION

[0040]

1 and 2 show a continuous electric heating apparatus according to an embodiment of the present invention.

FIG. 1 is a diagram showing the entire structure of a continuous electric heating apparatus 30 according to an embodiment of the present invention which is horizontally arranged. In FIG. 1, the continuous electric heating apparatus 30 has a fluid food on the right side. It is assumed that the upstream side and the left side of the material flow are the downstream side. Then, in FIG. 1, a continuous electric heating device 30
The tubular bodies with flanges 32A and 32B are located at the upstream end and the downstream end, respectively. A large number of spacer tubes 34A to 34F and annular electrode bodies 36A to 36G are alternately arranged between the upstream flanged tubular body 32A and the downstream flanged tubular body 32B, and These spacer tube bodies 34A to 34F and the annular electrode body 3
6A to 36G as a whole are long bolt-shaped tightening members 38A and 38B and coil springs 48A and 4 located outside thereof.
8B holds the pipe with flanges 32A and 32B. The spacer pipes 34A to 34F and the annular electrode bodies 36A to 36G together form a pipe 40 through which the fluid food material flows. Each of the spacer tubes 34A to 34F is made of a non-conductive plastic such as polysulfone, while the annular electrode bodies 36A to 36G are usually made of a conductive metal material such as titanium. Then, among the annular electrode bodies 36A to 36G, the annular electrode bodies 36A and 36 at both ends are
G is a ground electrode for blocking a leakage current, and the remaining annular electrode bodies 36B to 36F are electrodes for energizing and heating. That is, the ring-shaped electrode bodies 3 on both ends as ground electrodes
6A and 36G are electrically grounded, and a high frequency voltage is alternately applied to the remaining annular electrode bodies 36B to 36F by a power source 42.

Further, the ring-shaped electrode body 36B for electrically heating is used.
Of 36 to 36F, those not located on the upstream end side and the downstream end side, for example, the central annular electrode body 36D is formed in a shape slightly longer than other annular electrode bodies, and A static stirrer 44, which will be described later, is arranged inside.

FIG. 2 shows an enlarged view of the vicinity of the annular electrode body 36D provided with the static stirring body 44 inside as described above.

In FIG. 2, the static stirrer 44 includes one or more right twisting pieces 44A obtained by twisting a plate-like member 180 ° in the right-hand screw direction, as already described with reference to FIGS. ,
The plate-shaped member is composed of one or more left twist pieces 44B which are twisted by 180 ° in the left screw direction, and these right twist pieces 44A and left twist pieces 44B are alternately joined. Here, in the abutting portion of the right twist piece 44A and the left twist piece 44B,
The ends are positioned so as to contact each other with a phase difference of 90 °. The static stirring body 44 is made so that its outer diameter is equal to or slightly smaller than the inner diameter of the conduit 40 (inner diameter of the annular electrode body 36D). The static agitator 44 is preferably made of a metal material such as titanium, like the annular electrode body.

The static agitator 44 is replaced with the annular electrode body 36.
The means for supporting inside D is optional,
For example, in the example of FIG. 2, at both end portions of the annular electrode body 36D,
Pins 46A and 46B that penetrate the annular electrode body 36D in the diametrical direction are detachably provided, and one of these pins 46A and 46B is brought into contact with the end of the static agitator 44 to make it static. The stirrer 44 may be configured to be held inside the annular electrode body 36D.

In the embodiment shown in FIGS. 1 and 2, the flowable food material, such as mayonnaise, is flowed from the right side to the left side of FIGS. If, for example, a high-frequency voltage is applied between the electrode bodies 36B to 36F, the annular electrode bodies 36B to 36B
High-frequency current flows through the fluid food material between 36F,
Due to the electric resistance of the fluid food material, Joule heat is generated, and electric heating is performed. And especially the annular electrode body 36D
When passing through the portion (1), the fluid food material is agitated by the static agitator 44.

That is, the fluid food material flowing inside the annular electrode body 36D is the right twist piece 44 of the static stirring body 44.
A and the left twisting piece 44B alternately turn in the opposite direction. Further, since the phases of the right twisting piece 44A and the left twisting piece 44B are different by 90 ° at the abutting portions, the flow of the food material is divided, and the abutting portions are present at a plurality of points, so Will be divided into multiple divisions. Together with these actions, the food material is sufficiently agitated inside the annular electrode body 36D even in the transverse direction of the conduit 40. Therefore, even if the flowable food material in the conduit 40 has a non-uniform temperature distribution due to electric heating until reaching the position of the ring-shaped electrode body 36D, the non-uniformity of the temperature distribution is generated when passing through the inside of the ring-shaped electrode body 36D. Uniformity is eliminated, and as a result, even when the fluid food material is transferred further downstream from the annular electrode body 36D and the temperature further rises, it is possible to prevent the nonuniformity of the temperature distribution from significantly increasing. .

Here, even if the fluid food material is inserted into the gap between the inner peripheral surface of the annular electrode body 36D and the static agitator 44, and the fluid food material is retained at that portion, There is no particular problem. That is, the annular electrode body 36
Since the electric potential is substantially constant from one end to the other end of D, no current flows in the fluid food material inside the annular electrode body 36D. Therefore, the fluid food material is not heated inside the ring-shaped electrode body 36D.
Even if the fluid food material stays in the gap between the inner surface of D and the static stirrer 44, there is no risk of sticking or burning due to denaturation due to rapid temperature rise due to heating, and therefore sparking. Is also suppressed.

In the example of FIGS. 1 and 2, in the portion between the annular electrode bodies 36B to 36F for energization heating, that is, the spacer tubes 34B to 34E, an energizing current flows through the fluid food material. However, since the static stirrer 44 is not located in these portions, the problems described in the section of the prior art do not occur.

Further, in the example shown in FIG. 1, of the four ring-shaped electrode bodies 36B to 36F for heating by energization which constitute one energization heating unit, the center ring-shaped electrode body 36D is used.
The static stirrer 44 is provided only on the other side, but among the annular electrode bodies 36B to 36F for energization heating, the static stirrer is placed every other excluding the electrode bodies 36B and 36F for energization heating on both ends. Four
4 may be provided, an example of which is shown in FIG. In addition, it is needless to say that the static stirring body 44 may be provided in all the remaining electrodes for energization heating except the electrodes 36B, 36F for energization heating on both ends.

Next, FIGS. 4 and 5 show an example of a continuous electric heating apparatus according to the invention of claim 2.

In FIG. 4, the continuous electric heating device 30 is
It is assumed that the right side is the upstream side of the flow of the fluid food material and the left side is the downstream side, and the flanged pipe bodies 32A and 32B are located at the upstream side end and the downstream side end of the continuous electric heating device 30, respectively. ing. A large number of spacer tubes 34A to 34G and annular electrode bodies 36A to 36H are provided between the upstream flanged tube 32A and the downstream flanged tube 32B.
Are alternately arranged, and the spacer tube bodies 34A to 34G and the annular electrode bodies 36A to 36H are entirely arranged so that the long bolt-shaped fastening members 38A,
38B and the coil springs 48A and 48B hold the tubular body with flanges 32A and 32B. The spacer pipes 34A to 34G and the annular electrode bodies 36A to 36H form a pipe 40 through which the fluid food material flows. The materials of the spacer tube bodies 34A to 34G and the annular electrode bodies 36A to 36H are the same as in the case of the example of FIG. And the annular electrode body 3
Of 6A to 36H, annular electrode bodies 36A and 36H at both ends
Is a ground electrode for blocking leakage current, and the remaining annular electrode bodies 36B to 36G are electrodes for energization heating.
That is, the annular electrode bodies 36 on both ends serving as ground electrodes
A and 36H are electrically grounded, and a high frequency voltage is applied by a power source 42 to the remaining annular electrode bodies 36B to 36G. However, unlike the example of FIG. 1 described above, the same potential is applied to the annular electrode bodies 36D, 36E, and the annular electrode bodies 36B, 36C, 36
Between D and the annular electrode bodies 36E, 36F, 36G
A high frequency voltage is applied between them.

Further, the ring-shaped electrode body 36B for electrically heating
A static stirrer 44 is disposed in the inner portion of the spacer tube body 34D between the annular electrode bodies 36D and 36E to which the same electric potential is applied as described above.

FIG. 5 is an enlarged view showing the vicinity of the spacer tube 34D in which the static agitator 44 is provided inside.

In FIG. 5, the static stirrer 44 has one or more right twisting pieces 44A obtained by twisting a plate-shaped member by 180 ° in the right-hand screw direction, and the plate-shaped member in the left-hand screw direction, as described above. It is composed of one or more left twisted pieces 44B twisted by 180 °, and these right twisted pieces 44A and left twisted pieces 44B are alternately joined, and the right twisted pieces 44A and the left twisted pieces 44B are formed.
In the abutting portion with and, the respective ends are positioned so as to be in contact with each other with a phase difference of 90 °. The static stirrer 44 is made so that its outer diameter is equal to or slightly smaller than the inner diameter of the conduit 40 (the inner diameter of the spacer tube 34D).

Incidentally, it is desirable that the portion of the spacer tube 34D in which the static agitating body 44 is disposed inside as described above be constructed so that it can be easily removed. Specifically, for example, as shown in FIG. 5, the outward flange portions 50A and 50B are provided on the annular electrode bodies 36D and 36E on both sides of the spacer tube body 34D.
Is formed in advance, and the outward flange portions 50A and 50B are formed.
By connecting the spaces with the male screw members 52A and 52B and the female screw cylinder 54 outside the spacer pipe body 34D, and rotating the female screw cylinder 54 with the screw directions of the male screw members 52A and 52B as the opposite directions. The configuration may be such that the male screw members 52A and 52B can be moved in opposite directions. In this case, by rotating the female screw cylinder 54 to push the annular electrode bodies 36D and 36E to the left and right,
The spacer tube body 34D and the static agitating body 44 inside thereof can be easily removed.

Although the means for supporting the static stirring body 44 is arbitrary, in the example of FIG. 5, the inward flange portion 56 is formed on the annular electrode bodies 36D and 36E on both sides of the spacer tube body 34D.
A and 56B are formed in advance so that the end of the static agitator 44 contacts one of the inward flanges 56A and 56B.

In the example shown in FIGS. 4 and 5, the static agitating member 44 is arranged inside the spacer tube 34D between the annular electrode members 36D and 36E.
Since 36E is always set to the same potential, the annular electrode body 36
No current flows between D and 36E. Therefore, even if the fluid food material is inserted into the gap between the inner peripheral surface of the spacer tube 34D and the static agitator 44 and the fluid food material is retained at that portion, the fluidity of that portion is increased. Since the food material is not heated, it is possible to prevent the fluid food from being denatured or charring due to overheating at that portion, as in the case of the examples shown in FIGS. Can also be prevented.

Further, in the example of FIGS. 4 and 5, the static agitator 44 is used.
Since the portion of the spacer pipe body 34D provided with can be easily removed, only the portions of the static stirring body 44 and the spacer pipe body 34D can be removed, and the portion can be easily and easily washed.

In the examples of FIGS. 4 and 5, of the annular electrode bodies 36B to 36G for energizing and heating, the annular electrode bodies 36D and 3D.
Although 6E is set to the same potential and the static stirring body 44 is disposed only inside the spacer tube body 34D between them, in some cases, the static stirring body 44 may be disposed at two or more portions, An example in that case is shown in FIG.

Furthermore, in each of the above examples, the entire conduit 40 is arranged horizontally, but it is of course possible to arrange the conduit 40 vertically or in an inclined manner. Here, in the case of arranging vertically or in an inclined shape, it is usual to arrange so that the upstream side is located below and the downstream side is located above.

[0062]

As is apparent from the above description, according to the continuous electric current heating device for fluid food materials of the present invention, fluid food materials, especially fluid food materials and egg whites having large viscosity such as mayonnaise, When flowing liquid food material such as soy milk that easily denatures and solidifies at high temperature continuously flowing through the pipe and continuously heating with electricity while stirring with a static stirring body, the fluid food material is a static stirring body. Even if the food material is plugged into a minute gap between the pipe and the inner surface of the pipe line, and the food material stays in that portion, the energizing current does not flow in that portion, so the food material that stays is not heated, Since the temperature of the accumulated food material does not rise rapidly, it is possible to prevent the food material from sticking or burning due to denaturation. With live can be prevented, it is possible to avoid instability of the current state by sparks, always perform the proper heating temperature control. Further, in the device of the present invention, since the static stirrer is arranged at a place where the energizing current does not flow, a metal material having conductivity can be used as the static stirrer, and therefore the static stirrer is made of plastic. The strength and heat resistance of the static stirrer can be improved as compared with the case where a material is used, so that the durability can be improved and deformation of the static stirrer can be prevented.

[Brief description of drawings]

FIG. 1 is a vertical cross-sectional front view of a continuous electric heating device according to an embodiment of the present invention.

FIG. 2 is a front sectional view showing a part of the device shown in FIG. 1 in an enlarged manner.

FIG. 3 is a vertical sectional front view of a continuous electric heating apparatus according to another embodiment of the invention according to claim 1.

FIG. 4 is a vertical cross-sectional front view of a continuous electric heating device according to an embodiment of the present invention.

5 is a front view showing an enlarged part of the device shown in FIG. 4. FIG.

FIG. 6 is a vertical sectional front view of a continuous electric heating apparatus according to another embodiment of the invention according to claim 2;

FIG. 7 is a schematic diagram showing an example of the overall configuration of a conventional continuous electric heating device.

8 is a vertical front view of a portion of the apparatus shown in FIG.

9 is a cross-sectional plan view taken along the line IX-IX in FIG.

10 is a cross-sectional plan view taken along line XX of FIG.

[Explanation of symbols]

30 Continuous electric heating device 36A to 36H annular electrode body 40 pipelines 42 power supply 44 Static agitator

Claims (4)

[Claims] 1. An annular electrode body made of an annular conductive material, which is concentric with the central axis of the pipeline, is provided in at least three portions spaced from the upstream side of the pipeline to the downstream side. The flowable food material is continuously fluidized and transferred in the lengthwise direction of the pipe while
A current is applied to the fluid food material in the conduit by applying a voltage between the above annular electrode bodies, and the fluid food material is continuously energized by continuously energizing the fluid food material. In the heating device, among the three or more annular electrode bodies, inside the at least one annular electrode body other than the annular electrode bodies located on the upstream end side and the downstream end side of the pipeline, the fluid food material in a stationary state is used. A continuous electric heating apparatus for a fluid food material, characterized in that a static agitator for changing the flow direction to give an agitating force to the fluid food material is provided. 2. An annular electrode body made of an annular conductive material, which is concentric with respect to the central axis of the conduit, is provided in at least four or more portions spaced from the upstream side of the conduit to the downstream side. The flowable food material is continuously flow-transferred in its length direction in the pipeline, and an electric current is applied to the flowable food material in the pipeline by applying a voltage between the annular electrode bodies. In a continuous electric current heating device for flowing food material by continuously flowing and heating the food material by electric current flow, among the four or more annular electrode bodies, located at the upstream end side and the downstream end side of the pipeline. A static stirrer for changing the flow direction of the fluid food material in a stationary state to give a stirring force to the fluid food material is provided between two adjacent annular electrode bodies other than the circular electrode body. It is fixedly installed and its Continuous electric heating of a fluid food material, characterized in that the same electric potential is applied between the two annular electrode bodies on both sides of the static stirrer to prevent electric current heating between the two annular electrode bodies. apparatus. 3. The continuous energization heating device for a fluid food material according to claim 1 or 2, wherein the static stirrer is made of a metal material. 4. The continuous energization heating device for a fluid food material according to claim 1 or 2, wherein the static agitator has two or more inclined surfaces inclined in different directions with respect to the axial direction of the pipeline. A continuous electric heating device for fluid food materials, which is configured to be alternately formed in the axial direction.