JP2004291831A - Apparatus for uniformly keeping freshness of fish - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an apparatus for uniformly keeping the freshness of fish, which apparatus can equalize the temperature of cold water using ice only within the hold of a ship, and can uniformly and efficiently cool fish stored within the cold water in the hold, and can uniformly keep the freshness of the fish stored within the hold. <P>SOLUTION: A pair of water collecting grooves 4 are provided on the bottom floor of the hold 1 at line symmetrical positions with respect to a trough line (an axis of a ship). In addition, water supply pipes 3 are provided on the upper portion of the hold 1 at the edge of the aperture 100 of the hold 1 so as to elongate in the longitudinal direction of the ship's hull. A plurality of sprinkler nozzles 2 are arranged on each water supply pipe 3 at appropriate intervals. By this arrangement, the water 13 collected by the water collecting grooves 4 is pumped into two pipes 4 arranged at the upper portion of the hold via a pipe 5 and is sprinkled in the hold. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
According to the present invention, the cold water temperature in the hold can be made as uniform as possible by using ice without using a cooler or the like when the catch is put in the hold, and the cooling by the place in the hold is possible. The present invention relates to an apparatus for uniformly maintaining freshness of fish that can uniformly maintain freshness of catches scattered in a hold by eliminating variations in freshness of catches caused by a difference in water temperature.
[0002]
[Prior art]
In recent years, fishery stakeholders have been making efforts to ship highly fresh and sanitary catches in order to comply with HACCP (Hazard Analysis Critical Control Point), which is a food hygiene management system. . FIG. 7A is a longitudinal sectional view showing a fishing boat at the time of departure from a port, and FIG. 7B is a transverse sectional view thereof. At the time of departure, a large amount of ice 21 is mounted in the hold 22 for cooling and fresh ice 21 is fully loaded in the ice tank 20 in order to maintain the freshness of the catch. In this way, a large amount of ice 21 is loaded and the fish heads for the fishing ground. As shown in FIGS. 8A and 8B, the captured fish 23 is cooled in cold water 24 made of ice water to maintain freshness. When the water temperature rises and the ice 21 of the cold water 24 melts, the ice 21 is supplied from the ice tank 20 into the hold 22.
[0003]
In this case, as shown in FIGS. 8A and 8B, when the amount of fish 23 taken into the hold 22 is small, the amount of ice 21 in the hold 22 is sufficiently large and the fish 23 The water 23 is dispersed in the cold water 24 composed of ice and ice. The temperature of the cold water 24 is uniform in the hold 22, and the fish 23 can be cooled in an ideal state.
[0004]
However, as shown in FIGS. 9A and 9B, when the amount of fish 23 in the hold 22 increases, the ice 21 melts due to heat exchange with water, heat exchange with the body temperature of the fish body, or with the outside air temperature. Then, the amount of water in the cold water 24 increases. As the amount of water increases, the movement of the ice 21 and the fish 23 in the cold water 24 in the hold 22 becomes easier. Then, in the hold 22, the hull of the hull is added, and the ice 21 having a low specific gravity floats upward with the sway of the water in the hold 22, and the temperature of the upper part of the cold water 24 decreases. On the other hand, the fish 23 thrown into the hold 22 and rapidly cooled down and died sinks and accumulates at the bottom of the hold 22. Therefore, as the cold water 24 in the hold 22 gets closer to the bottom, the ice 21 disappears, and the water temperature does not decrease in the vicinity of the fish 23 that is not sufficiently cooled and accumulates at the bottom. Water temperature is high. For this reason, a phenomenon occurs that the freshness of the fish 23 located at the bottom of the water tank 22 decreases. As described above, it is difficult to maintain the freshness of all the fish in the hold even when trying to maintain the freshness of the fish in the hold 22 using the ice 21.
[0005]
On the other hand, there is a method of forcibly cooling the cold water by using a water cooler 25 as shown in FIG. 10 or by using a refrigerator 28 as shown in FIGS. 11 and 12. FIG. 10 is a schematic longitudinal sectional view showing an example using a water cooler 25, FIG. 11 is a schematic longitudinal sectional view showing an example using a refrigerator 28, and FIG. It is a cross section schematic diagram.
[0006]
As shown in FIG. 10, the cold water 24 in the hold is sucked through the water supply port 26, the cold water 24 is cooled in the water cooler 25, and then returned to the hold 22 through the drain port 27. However, cooling a large amount of water in a short time by this method requires mechanical capacity and power that cannot be mounted on a small boat.
[0007]
As shown in FIGS. 11 and 12, cooling pipes 29 are installed on both inner side surfaces inside the hold so as to extend in the longitudinal direction of the ship, and a liquid such as chlorofluorocarbon or ammonia is placed inside the pipes by the refrigerator 24. , The cold water 24 in the hold 22 is cooled. This method is mainly used for fishing boats mainly handling small amounts of high-quality fish or relatively large offshore fishing boats, and may be used in combination with ice.
[0008]
[Problems to be solved by the invention]
However, mechanical cooling requires large machinery and sufficient power to drive it, and is limited to ships that have sufficient time to slowly cool water. For coastal fishing vessels of 20 tons or less, cold water is 3 to 5 tons and fish prey is 10 to 30 tons, and the total mass of water and fish prey is 13 to 35 tons to be cooled.
[0009]
However, for example, in consideration of cooling a total of 20 tons of water and fish prey by a machine, a large pelagic tuna ship of 499 tons needs a refrigerator with an output of about 60 kW, and a chiller with an output of 60 kW. The machine tries to make 5 ° C cold water by lowering 15 ° C seawater by 10 ° C. In this case, the cooling time is 3 to 4 hours when the total mass of the cooling target is 20 tons, and 6 to 7 hours when the cooling target is 40 tons. Coastal fishing boats of 20 tons or less have a maximum available power of about 10 kW, and such equipment requires a longer cooling time. Therefore, it can be seen that it is difficult to cool a large amount of water and catches in a short time, even for equipment of a large boat, and even impossible for a coastal fishing boat of 20 tons or less.
[0010]
Most of the coastal fishing boats, particularly fishing boats such as fixed net fishing, are fishing grounds very close to the port for about 10 to 60 minutes, and it is necessary to cool a large amount of water and fish catch in a short time. Therefore, cooling by a machine requires a considerable amount of cooler and power to drive it.To cool a small fishing boat operating along the coast by machine, the mass of the cooler and the power to drive the cooler Regardless of the installation location or equipment cost, it is almost impossible to install onboard the ship. Therefore, it is considered that using ice capable of exchanging a large amount of heat in a short time is the most effective means, and is economical and practical.
[0011]
However, as described above, when cooling with ice, there is a temperature difference between the top and bottom of the cold water in the hold, and the freshness of the fish at the bottom of the hold and the freshness of the fish above are due to the temperature difference of this cold water. to differ greatly. That is, despite the fact that sufficient ice remains, fish nearer the bottom cannot maintain sufficient freshness at present, which has a large effect on the selling value. For this reason, there is a need for a method of effectively using ice and making the freshness of the catch in the hold as uniform as possible.
[0012]
The present invention has been made in view of such a problem, and it is possible to equalize the temperature of cold water using only ice in a hold, and to catch fish stored and stored in the cold water in the hold. It is an object of the present invention to provide a device for maintaining uniformity of freshness for fish, which can uniformly cool fish at a high efficiency and uniformize the freshness of catches in a hold.
[0013]
[Means for Solving the Problems]
The uniformity maintaining device for fish freshness according to the present invention includes a water discharge device disposed at an upper portion of a hold for storing captured fish and discharging water into the hold, and a water discharge device disposed at a lower portion of the hold to transfer water in the hold at the bottom. It is characterized by having a water collecting device for collecting, and a circulating device for supplying the water collected by the water collecting device to the water discharging device and returning it to the hold.
[0014]
In the uniformity maintaining device for fish freshness, the water discharge device includes a water discharge pipe extending in a longitudinal direction of the ship, and a plurality of water discharge nozzles provided at appropriate intervals in the pipe. The device preferably has a catch channel extending in the longitudinal direction of the ship. In addition, thermometers can be installed in the upper and lower portions of the hold. Further, a seawater aseptic device for sterilizing seawater can be provided in the hold.
[0015]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, embodiments of the present invention will be specifically described with reference to the accompanying drawings. FIGS. 1 to 3 are views showing a device for uniformly maintaining freshness of fish according to an embodiment of the present invention. FIG. 1 is a schematic plan view showing a water discharge device 100 provided at an upper part of a hold. 2 is a schematic plan view showing the water collecting device 102 provided at the bottom of the hold, and FIG. 3 is a schematic cross-sectional view of the hold.
[0016]
The hold 1 is bent so that the bottom floor thereof is deepest at the center in the hull width direction, and the deepest valley line constitutes the hull and extends in the longitudinal direction of the hull. On the bottom floor of the hold 1, a pair of water collecting grooves 4 extending in the longitudinal direction of the hull are provided on both sides of the valley line (axle) at positions symmetrical with respect to the valley line (axle). I have. On the other hand, the upper part of the hold 1 is partitioned by an upper wall except for the opening 100, and a water supply pipe 3 extending in the longitudinal direction of the hull is provided on the lower surface of the upper wall at an edge of the opening 100 parallel to the longitudinal direction of the hull. Is provided. Each of the water supply pipes 3 is provided with a plurality (four in the illustrated example) of watering nozzles 2 at appropriate intervals, and water 12 supplied through the water supply pipes 3 is supplied from the nozzles 2 to the hold 1. It is designed to be sprinkled inside. The two water collecting grooves 4 join at the bottom of the ship and are connected by pipes 5 to the two pipes 4 at the upper part of the hold. Further, a pump (not shown) is provided in the middle of the pipe 5, and the water 13 collected by the water collecting groove 4 by the pump is passed through the pipe 5 into two pipes in the upper part of the hold. The water is pumped to the pipe 4 and branched and supplied.
[0017]
Next, the operation of the fish freshness uniformity holding device configured as described above will be described. As in the state shown in FIGS. 8 and 9, cold water is stored in the hold 1 and ice is put in the upper part thereof, and the ice floats on the cold water. In this state, the captured fish is put into the hold 1 and transported while being cooled by ice water.
[0018]
In this case, as described above, when fish increase in the hold 1, the temperature of the cold water at the bottom of the hold increases. However, in the present invention, the cold water at the bottom of the hold is pumped up from the water collecting groove 4 to the upper part of the hold by a pump, and the cold water 12 is sprayed into the hold from the nozzle 2 disposed on the pipe 3. Thereby, the cold water in the hold 1 is circulated from the bottom to the top. The pump draws cold water having a relatively warm water temperature at the bottom of the hold from the water collecting groove 4, and sprays the cold water into the hold from the nozzle 2 disposed at the top of the hold, whereby the relatively warm cold water is discharged from the hold. The water passes through the upper ice layer while exchanging heat with the ice layer, becomes colder water, and moves to the bottom of the hold. By circulating this cold water, the ice floating in the upper layer can be effectively used for heat exchange, and the cold water whose temperature has risen can be cooled and supplied to the inside or bottom of the hold, so at any position in the hold, The water temperature becomes more uniform. Also, due to the circulation of cold water, the catch does not stay at the same position and moves slowly without pain, so even if there is a slight difference in water temperature, the catch moves over a wide area in the hold, so as a whole Undergoes uniform cooling. Therefore, the cold water (ice water) makes it possible to maintain uniform freshness of the catch in the hold.
[0019]
Next, a second embodiment of the present invention will be described with reference to FIGS. This embodiment is different from the first embodiment in that one water collecting groove 4 is provided in a valley line (axle) at the bottom of the hold 1. Even with one water collecting groove 4, relatively warm cold water at the bottom in the hold 1 can be efficiently collected.
[0020]
FIG. 6 is a diagram showing a third embodiment of the present invention. In the present embodiment, a water thermometer 6 is provided on each of the inner surfaces of the bottom and upper walls of the hold. By monitoring the temperature of the chilled water in the hold 1 with the water temperature gauge 6, it is possible to easily determine the ice supply timing. Therefore, the input ice is not wasted, the appropriate water temperature can be maintained with high efficiency, and the freshness and uniformity of the catch can be improved.
[0021]
In addition, by providing a sterilizer for sterilizing seawater in the middle of a pipe 5 that pumps relatively warm cold water at the bottom of the hold and supplies the pipe 3 to the pipe 3 at the top of the hold, sterilizes or cools the cold seawater in the circulation path of the cold water. By sterilizing, it can be sterilized. This also improves hygiene.
[0022]
【The invention's effect】
As described above in detail, according to the present invention, the relatively warm cold water at the bottom of the hold is collected by the water collecting device, and discharged from the water discharge device provided at the upper portion of the hold into the hold. Since the cold water in the ship is circulated, the temperature of the cold water for transporting the catch in the hold while maintaining its freshness can be made uniform in the hold, thereby making the freshness of the catch uniform. In addition, since the catch is moved by the circulation of the cold water, the freshness of the catch can be further uniformized. Thus, the present invention increases the invaluable value of the catch and makes a great contribution to providing safe foodstuffs.
[Brief description of the drawings]
FIG. 1 is a view showing a water discharging device at an upper part of a hold of a device for uniformly maintaining freshness of fish according to a first embodiment of the present invention.
FIG. 2 is a diagram showing a water collecting device at the bottom of the hold.
FIG. 3 is a transverse sectional view of the hull showing the interior of the hold.
FIG. 4 is a view showing a water collecting device at the bottom of a hold of a uniformity maintaining device for fish freshness according to a second embodiment of the present invention.
FIG. 5 is a transverse sectional view of the hull showing the interior of the hold.
FIG. 6 is a cross-sectional view of a hull showing the inside of a hold of a device for uniformly maintaining freshness of fish according to a third embodiment of the present invention.
7A is a longitudinal sectional view showing a fishing boat at the time of departure, and FIG. 7B is a transverse sectional view of the same.
8 (a) is a longitudinal sectional view of the hull showing the interior of the hold, and FIG. 8 (b) is a transverse sectional view of the hull showing the interior of the hold.
9A is a longitudinal sectional view of the hull showing the inside of the hold, and FIG. 9B is a transverse sectional view of the hull showing the inside of the hold, and is a view in a case where there is a lot of conventional catch.
FIG. 10 is a view showing a fish freshness uniform holding device using a conventional water cooler.
FIG. 11 is a longitudinal sectional view of a hull showing a uniform freshness maintaining device for fish using a conventional refrigerator.
FIG. 12 is a transverse sectional view of the hull.
[Explanation of symbols]
1; hold 2; nozzle 3; pipe 4; catchment groove 5; pipe 6; thermometer 20; ice tank 21; ice 22; hold 23; fish 24; chilled water 25; chiller 26; Refrigerator 29; cooling pipe 100; water discharge device 101; opening 102;

Claims (4)

A water discharge device disposed at the upper part of the hold for storing the captured fish and discharging water into the hold, a water collector disposed at the lower part of the hold to collect water in the hold at the bottom of the ship, and a water collecting device collected at the water collector A circulation device for supplying water to the water discharge device and returning the water to the hold. The water discharge device includes a water discharge pipe extending in a longitudinal direction of the ship, and a plurality of water discharge nozzles provided at appropriate intervals in the pipe. The uniform freshness maintaining device for fish according to claim 1, further comprising a water groove. 3. The device according to claim 1, wherein thermometers are installed at an upper portion and a lower portion in the hold. The apparatus for uniformly maintaining freshness of fish according to any one of claims 1 to 3, wherein a seawater aseptic device for sterilizing seawater is provided in the hold.

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