JP2005300002A - Sherbet ice manufacturing/storing/transport system, and ice storage chamber - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a means for manufacturing, storing, and transporting slurry sherbet ice since it is handy and convenient in transportation in view of the actual condition in usage of sherbet ice wherein a used amount of slurry ice is higher than powder ice. <P>SOLUTION: The ice storage chamber is filled with water, raw water in the ice storage chamber is introduced into a cooling part to manufacture sherbet ice, it is circulated back to the ice storage chamber, the slurry sherbet ice is stored up to an uppermost part of the ice storage chamber by carrying out continuous operation, raw water or fresh water is mixed with taken out slurry sherbet ice to adjust water contents and component ratios, and it is pressure fed by a pump. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a system for producing, storing and transporting sherbet ice having fine particles and various characteristics, and an ice storage thereof.

Conventionally manufactured ice includes lump ice and split ice, but in recent years sherbet-shaped ice with fine particles has attracted attention, and this ice making machine has been developed. Along with the development of ice machines, ice storage is also being developed.
There are two methods for producing sherbet ice: a scraping method in which thin ice frozen on the inner wall of the cooling cylinder is scraped off, and a supercooling method in which fine ice is produced by freezing water that has been supercooled to below the freezing point.

  There is a small sherbet ice confectionery, which is a small sherbet-shaped frozen ice making machine and also a storage machine. Since frozen ice is manufactured and stored as it is, it is a manufacturing machine with an integrated outlet. Since this is a small manufacturing machine, the scraping type is adopted.

The following method is an example of a large sherbet ice making machine.
The sherbet ice generated in the supercooling tank is sent to the ice storage tank, and is ejected from the upper part and stored in the ice storage tank. The spouted ice is supercooled processing liquid together with sherbet ice, but sherbet ice has a low specific gravity, so it floats on the water surface, and the supercooled processing liquid accumulates at the bottom of the ice storage tank. Inside the ice storage tank, sherbet ice is fine particles, but eventually the fine particles start to bond with each other and become ice blocks. Since it has a mechanism for crushing this ice block and also has a stirring member, the inside of the ice storage tank is stored as sherbet ice.

Next, there is the following method as an example of an ultra-large sherbet ice making machine and ice storage.
In the cooling section, a slurry-like mixture of sherbet ice and cold seawater is pumped to an ice storage and stored. After the ice storage, the sherbet ice with a low specific gravity accumulates in the upper part and the cold seawater with a high specific gravity accumulates in the lower part in the ice storage as time passes. If left in this state, sherbet ice and cold seawater will separate and will not become uniform sherbet ice, so after the slurry mixture is taken out of the ice storage tank and passed through the separator, the sherbet ice is stored in the ice storage tank. The cold seawater is returned to the cooling section to form a slurry-like mixed liquid.
A feature of this ice storage is that a mixture of sherbet ice and cold seawater produced in the cooling section is pumped to the ice storage for storage. Inside the ice storage, the mixed liquid immediately after being conveyed exhibits a mixed state of sherbet ice and cold seawater, but gradually cool seawater with a high specific gravity separates downward and sherbet ice with a low specific gravity separates upward. Further, as time elapses, dry sherbet ice with less moisture floats on the surface of the cold seawater, and the sherbet ice and the cold seawater are mixed from the surface of the water to the water, and further below is only the cold seawater.
In this method of taking out the sherbet ice from the ice storage, the uppermost dry powdery sherbet ice is taken out by the scraping means. The removed sherbet ice is powdered ice with a low water content and is free flowing. Place ice in fresh fish to maintain freshness. This powdery sherbet ice is used in the vicinity of an ice storage, or is transported in a state where it is once stored in a container or the like, and the powdered sherbet ice is carried out by another scoop or the like. Moreover, the following means are taken in order to convey the sherbet ice continuously. Since sherbet ice cannot be conveyed by a pump, cold seawater is mixed with powdered sherbet ice to form a slurry, which is then pumped. Considering the pump capacity and piping characteristics, sherbet ice can be sent to some distance.
A feature of this system is that the powdered sherbet ice with low water content is taken out from the ice storage and mixed with cold seawater before being pumped to send it to other places continuously.
On the website of the company that developed this method, there is even an illustration of the see-through of this ice storage tank.
JP 2000-163651 A JP 2002-350017 A JP 2001-153406 A Homepage address "http://www.sunwell.com/systems2.htm" showing a conventional example

A conventional means for storing sherbet ice is to store a mixed liquid of sherbet ice and cold seawater produced in a cooling section in an ice storage, and take out the powdered ice with the lowest moisture content and use it. Powdered ice with low water content is high IPF sherbet ice. Since the ice in this state is free-flowing powdered ice, a method of taking it out after storing it in a container or the like has been adopted. This use in the form of powdered ice is suitable mainly when used in the vicinity of an ice storage. However, in order to transport the sherbet ice far away, pumping is not possible in the powder state, so the pump was transported in a mixed liquid state in which cold seawater was mixed with the powdered ice.
In actual sites where sherbet ice is used, there are few cases where it is used in the vicinity of an ice storage, and there are many cases where it is used in a remote place. For this reason, there are few cases where the dry powder ice taken out from the ice storage is used as it is, and there are many cases where it is transported and used far away.
In order to transport to a distant place, powdered ice cannot be pumped. Therefore, in view of main usage conditions, the significance that powdered ice must be manufactured is diminished.
Therefore, it has been an issue to reconsider the basic idea of conventional sherbet ice production and ice storage.
The problem to be solved is to develop a cheap and efficient manufacturing, storage and transportation method by considering the use state of the sherbet ice in the actual use site, omitting unnecessary processes.

The present invention is not intended to produce free-flowing dry powdered ice. Rather, it is intended for the production and storage of sorbet ice with a high moisture content. That is, the present invention is intended to manufacture sherbet ice having a low IPF value, and to store and transport ice.
Although sherbet ice is produced in the cooling section, sherbet ice having an arbitrary moisture ratio can be produced in the cooling section. However, sherbet ice with a small amount of moisture, in other words, sherbet ice with a low moisture ratio (high IPF value), makes it difficult to transport from the cooling section to the ice storage, so that it becomes a mixed solution containing a certain amount of moisture.
The manufacturing method of the sherbet ice having a low IPF value according to the present invention is the following system.
First, fill the ice storage with raw water. The water level is preferably up to the top. This water is pumped to the cooling section and cooled to produce sherbet ice. As a cooling method, a scraping method is adopted in the present invention, but a supercooling method may be used.
Sherbet ice is generated and fluidized to some extent and pumped to the ice storage.
When water is sent from the ice storage to the cooling unit in order to manufacture the sherbet ice, the water level is lowered. However, since the generated sherbet ice is sent, the inside of the ice storage is kept full.
When water freezes, the volume expands. Therefore, if the ice storage is full before cooling, volume expansion occurs before and after cooling. Therefore, a drain facility for discharging excess water to the outside of the ice storage is required.
Here, although it is in the state of a cooling start, the method of inject | pouring raw | natural water into a cooling part, manufacturing sherbet ice, and sending to an ice storage and filling up may be sufficient.
When continuous cooling is started, sherbet ice having a light specific gravity is located upward and raw water or cold raw water is located at the bottom inside the ice storage.
If the insulation of the ice storage is perfect, if it is continuously cooled, it becomes stable as two layers of sherbet ice and cold source water.
The feature of the ice storage of the present invention is that the ice storage is in a substantially sealed state, and the raw water is filled up to the top of the ice storage. Therefore, the sherbet ice is not floated on the surface of the cold source water, but is immersed in the cold source water. The sherbet ice of the present invention is characterized by not producing dry dry powder ice but producing slurry-like sherbet ice having a high moisture ratio.
The manufactured sherbet ice needs to have a moisture ratio adjusted depending on the purpose of use. This is done by mixing cold raw water in the ice storage near the sherbet ice outlet and adjusting the moisture.
Since the moisture-adjusted sherbet ice has fluidity, it can be easily pumped.
As raw water, seawater and salt water are generally used as the most common ones, but a solution in which various substances are dissolved in fresh water or a solvent may be used. Because it is possible to produce sherbet ice in fresh water, but it will become a lump of ice without waiting for the time, and the properties of fine particles that are characteristic of the original sherbet ice will be lost, so fresh water will not be used as raw water . However, a non-coagulant may be added to fresh water.
In the present invention, the water content is adjusted by mixing cold raw water in the ice storage near the sherbet ice outlet, but the water ratio cannot be higher than that of the raw water. In order to reduce the amount of solute contained in the raw water, it is necessary to mix fresh water to lower the solute concentration.

In conventional sherbet ice storages, sherbet ice is stored in a floating state on the water surface. Since it floats on the surface of the water, the sherbet ice becomes dry powdered ice because its moisture falls due to gravity. In order to take out the sherbet ice, the dried powdered ice is taken out by driving the scraping tool. When ice is stored inside the ice storage for a long time, the sherbet ice loses more and more water, and the coupling between the ices is likely to occur. This combination of ice also becomes one of the causes of the ice removal and worsening the removal.
However, the present invention does not store dry dry powder ice inside the ice storage, but stores raw water up to the top of the ice storage, so sherbet ice is mixed with cold raw water at the top of the ice storage. The state is maintained.
In other words, it is an ice storage that covers the water surface and is always immersed in cold source water so that sherbet ice does not come out on the water surface. This is a feature of the present invention and provides various effects as described below.

Sufficiently dry powdered ice is unlikely to become an ice mass as it is, but when it is loaded in large quantities, it will be pressurized and become an ice mass. When taking out from the ice storage, it sometimes freezes at the take-out port to form ice blocks, making it difficult to take out. Since the conventional ice storage for sherbet ice is this method, there was also a trouble of taking out at the outlet.
However, in the ice storage of the present invention, sherbet ice is stored in a state of being immersed in cold raw water, so the sherbet ice is in a slurry state with cold raw water.
The slurry sherbet ice of the present invention is ice having extremely high fluidity, with cold raw water as a lubricant. This feature is that even if pressure is applied to the ice, the pressure is dispersed so that the fine particle ice does not bind and is not clogged at the outlet. However, although the fine particles of ice have some bonds due to intermolecular forces, there is no problem at all because they are easily separated by a slight external force.
As described above, when ice is stored in the ice storage of the present invention, there is an advantage that ice blocks of ice are difficult to be formed and can be easily taken out.

Next, as a general usage method of sherbet ice, there are few problems with a small ice making machine, but the larger the ice making equipment, the different the installation place and the use place. If it is a large-sized ice making facility, there are restrictions on the installation location, making it difficult to install in the vicinity of the usage location. Therefore, if a large ice making facility is used, sherbet ice is transported for use.
Then, if the sherbet ice taken out from the ice storage is dry powdered ice, pumping is impossible, so it can be said that there is a problem in this specification.
However, when the ice making system and the ice storage of the present invention are used, slurry-like sherbet ice rich in fluidity in which sherbet ice and cold raw water are mixed is taken out from the ice storage. Since the slurry-like sherbet ice can be easily pumped, it can be said that it is a method suitable for the purpose of use.
In the conventional system for storing powdered ice, pumping is impossible if the powdered ice is taken out, so the cold raw water is mixed into slurry ice before transporting.
However, the present invention is a system that takes into consideration a large ice making facility, and the ice produced with the highest priority on pumping the produced sherbet ice is not a dry powdered ice but a slurry sherbet ice.
Unlike conventional systems, slurry-type sherbet ice is manufactured from the beginning, and it has become possible to omit mixing equipment with cold raw water that is indispensable for pumping powdered ice. This has the advantage of reducing the cost of ice making equipment.

  In the present invention, the sherbet ice taken out from the ice storage is a slurry-like ice having a low moisture content and a low IPF value. When dry powdered ice is required for the purpose of use, the removed slurry-like sherbet ice may be drained. For draining, a dewatering facility may be provided, but powdered ice can be obtained by a simple method in which a drain hole for draining water is provided on the bottom surface of a container such as a container for putting sherbet ice.

In a conventional sherbet ice making machine, dry ice powder is first manufactured and then applied as appropriate. However, since the usual usage method is convenient to transport as slurry-like sherbet ice, the present invention aims to produce slurry-like sherbet ice from the beginning.
The sherbet ice is manufactured in the cooling section, and the manufacturing method includes a supercooling type and a scraping type. The sherbet ice produced in both forms a slurry in which fine ice particles and cold raw water are mixed. This slurry-like sherbet ice is sent to an ice storage and stored. Inside the ice storage, in the slurry sherbet ice, the cold source water descends due to the difference in specific gravity, and the dried powder ice floats on the surface of the cold source water.
In the conventional sherbet ice making machine, a method of taking out and using this dried powdered ice is adopted for taking out from the ice storage.
However, in the present invention, the ice taken out from the ice storage is slurry-like sherbet ice having a high moisture ratio.
The cooling unit that generates sherbet ice from raw water has the same ice making principle as the conventional method, but the ice storage principle is completely different.
In conventional ice storages, sherbet ice is stored only below the full volume of the ice storage. In this state, when stirring is not involved, a three-layer separation phenomenon occurs due to the difference in specific gravity between the particulate ice and the cold raw water. The intermediate layer is a slurry layer in which sherbet ice and cold raw water are mixed, and the upper part of this layer is a powder ice layer in which dry powder ice floats. Further, the lower part of the slurry layer is a cold raw water layer containing only cold raw water. In conventional ice storage tanks, the uppermost powdered ice is taken out and used.
In the present invention, the inside of the ice storage is characterized in that cold raw water and slurry sherbet ice are stored over the entire volume. In the ice storage of the present invention, when stirring is not involved, a separation phenomenon occurs due to a difference in specific gravity, but not a three-layer separation but a two-layer separation. This is because the cold ice water is filled up to the top of the ice storage, so the powdered ice is always immersed in the cold water. The upper layer in the two layers is a slurry layer in which sherbet ice and cold raw water are mixed, and the remaining one layer is a layer of only cold raw water and becomes the lower layer.
Further, only cold source water can be taken out according to the purpose of use.
Since the slurry-like sherbet ice is filled up to the uppermost part of the ice storage, when the ice storage part below the uppermost part is opened, the slurry-like sherbet ice comes out naturally.
The sherbet ice thus taken out is slurry-like sherbet ice mixed with cold raw water and can be easily pumped.
Further, cold water or fresh water is mixed in order to adjust the water content of the slurry sherbet ice.
And if powdered ice is needed, what is necessary is just to use a dehydrator.
When slurry-like sherbet ice is transported for a long distance, in order to maintain uniformity in the transport pipe, the piping is circulated so that a uniform slurry-like sherbet ice always flows in the pipe.

FIG. 1 is a cross-sectional view of a first embodiment of the present invention.
The sherbet ice (2a) produced in the cooling unit (1) is sent by the pump (3a) and enters from the charging port (5) of the ice storage (4). When sherbet ice (2a) is stored in the ice storage (4) in sequence, if there is no stirring, the sherbet ice (2a) contains water, so the difference in specific gravity between the particulate ice and cold raw water (6) The cold raw water (6) descends and separates into two layers, a layer of sherbet ice (2a) and a layer of cold raw water (6).
When sherbet ice (2a) is manufactured one after another in the cooling section (1) and transported to the ice storage (4) by the pump (3a), the ice storage (4) eventually becomes full.
Here, in order to fill the ice storage (4), an air vent (7) is provided at the top.
The sherbet ice (2a) in this state becomes slurry sherbet ice (2b) because the particulate sherbet ice (2a) is immersed in the cold raw water (6). A drain (8) is provided in the vicinity of the uppermost part of the ice storage (4) so that excess water is taken out of the ice storage (4) and sent to the water level adjustment unit (9).
The water level adjusting unit (9) is configured to supply the cold source water (6) to the water inlet (10) of the ice storage (4) so that the ice storage (4) is filled with slurry sherbet ice (2b) and cold raw water (6). ) To maintain a full water level. The water level adjuster (9) is provided with a raw water inlet (27) to supply raw water from the outside.
The cold raw water (6) in the lower layer of the ice storage (4) is taken out from the cold raw water outlet A (11a), sent to the cooling section (1), cooled again, and sherbet ice (2a) as ice storage (4 ) And then circulate.
An ice take-out screw conveyor (13) driven by a motor (12) is provided below the uppermost part of the ice storage (4). The screw conveyor (13) preferably has a structure in which the screw and the inner wall of the cylinder are in close contact with each other and the slurry-like sherbet ice (2b) is not leaked. Slurry sherbet ice (2b) falls from below the terminal end of the screw conveyor (13), passes through the ice guide pipe (14), and enters the pump (3b). Here, the slurry sherbet ice (2b) is pumped and enters the container (16a) through the transport pipe (15).
The container (16a) contains slurry-like sherbet ice (2b). If dry powdered sherbet ice (2c) is required, a dehydration container (16b) is used instead of the container (16a).
The dewatering container (16b) may have a simple structure in which the cold raw water (6) is drained from the bottom and drained. As shown in this figure, the extracted cold raw water (6) is collected and stored in an ice storage with a pump (3c). The method of returning to (4) may be used.
A cold raw water outlet B (11b) is provided at the lower part of the ice storage (4), and the cold raw water (6) is jetted from the injection port (17) near the terminal end of the screw conveyor (13) by the pump (3d) and mixed. However, although a fresh water injection section (18) for mixing fresh water between the pump (3d) and the injection port (17) is provided, it can be omitted.
Here, the reason why the cold raw water (6) is sprayed onto the slurry-like sherbet ice (2b) is the slurry having an arbitrary water ratio by mixing the cold raw water (6) with the slurry-like sherbet ice (2b). This is to make the sherbet ice (2b). Since it is required to adjust the water content of the slurry sherbet ice (2b) according to the purpose of use, the cold raw water (6) is mixed with the slurry sherbet ice (2b) coming out of the ice storage (4). Further, fresh water is injected from the fresh water injection section (18) in order to lower the component ratio of the slurry sherbet ice (2b). Although it is a place which mixes slurry-like sherbet ice (2b) and cold raw water (6), it is set as the end point vicinity of a screw conveyor (13) in this figure. Usually, the slurry sherbet ice (2b) and the cold raw water (6) are mixed in the vicinity of the pump (3b). Therefore, the normal mixing method may be used in the present invention. However, when the slurry sherbet ice (2b) goes out of the screw conveyor (13) and passes through the transport pipe (15), if the water ratio of the slurry sherbet ice (2b) is low, there is a risk of clogging due to lack of fluidity. There is.
For the above reasons, at the outlet near the end of the screw conveyor (13), cold water (6) is sprayed to increase the moisture ratio and to increase fluidity, thereby preventing clogging inside the transport pipe (15).
In addition, a stirring device (19) may be provided as a countermeasure when the slurry sherbet ice (2b) becomes an ice block during ice storage.

FIG. 2 is a cross-sectional view of a second embodiment of the present invention.
This embodiment is almost the same as the first embodiment, but is a different embodiment in which the method for taking out slurry-like sherbet ice from the ice storage is different.
An ice outlet (20) is provided at the top of the ice storage (4). This position may be the position of the screw conveyor (13) of the first embodiment. The cold raw water (6) accumulated in the lower part of the ice storage (4) is taken out from the cold raw water outlet B (11b) and sent by the pump (3d), and the slurry sherbet ice (2b) from the ice outlet (20) Cold raw water (6) is jetted and mixed from a jet (17) provided near the end of the ice outlet (20). A fresh water injection section (18) for mixing fresh water between the pump (3d) and the injection port (17) may be provided. Further, a valve (21a) is provided in the middle of the ice guide pipe (14) connecting the ice outlet (20) and the pump (3b), and the slurry sherbet ice from the ice storage (4) is opened and closed by opening and closing the valve (21a). The take-out of (2b) is controlled. The valve (21a) is preferably a controllable valve (21a) such as an electric type, pneumatic pressure, hydraulic type or the like.
This figure has shown the state which the valve (21a) closed.

FIG. 3 is a cross-sectional view of a third embodiment of the present invention.
This embodiment is almost the same as the second embodiment, but omits the valve for controlling the removal of slurry sherbet ice.
An ice outlet (20) is provided at the top of the ice storage (4). This position may be the position of the screw conveyor (13) of the first embodiment. The cold raw water (6) accumulated in the lower part of the ice storage (4) is taken out from the cold raw water outlet B (11b) and sent by the pump (3d), and the slurry sherbet ice (2b) from the ice outlet (20) Cold raw water (6) is jetted and mixed from a jet (17) provided near the end of the ice outlet (20). A fresh water injection section (18) for mixing fresh water between the pump (3d) and the injection port (17) may be provided. Then, the end portion of the ice outlet (20) and the pump (3b) are directly connected by the ice guide pipe (14).
Slurry sherbet ice (2b) exits from the ice outlet (20) and falls naturally through the ice guide pipe (14) to the pump (3b).

FIG. 4 is a cross-sectional view of a fourth embodiment of the present invention.
The present embodiment is substantially the same as the first to third embodiments, but is an embodiment having a different ice storage structure.
The sherbet ice (2a) produced in the cooling unit (1) is sent by the pump (3a) and enters from the charging port (5) of the ice storage (4). When the sherbet ice (2a) is stored in the ice storage (4) in sequence, the sherbet ice (2a) contains a lot of water, so the cold source water (6) is determined from the difference in specific gravity between the fine particle ice and the cold source water (6). It descends and eventually separates into two layers: a sherbet ice (2a) layer and a cold source water (6) layer.
Inside the ice storage (4), a floating lid (22) that moves up and down is provided above the charging port (5). Since this floating lid (22) floats in a state of covering the separated upper sherbet ice (2a), a slurry-like sherbet in which the sherbet ice (2a) is immersed in cold source water (6) is placed under the floating lid (22). Ice (2b).
A pump (3e) is provided on the floating lid (22), and slurry-like sherbet ice (2b) just below the bottom surface of the floating lid (22) is sent out from the ice storage (4). The amount of slurry-like sherbet ice (2b) inside the ice storage (4) increases / decreases depending on usage, and the floating lid (22) also moves up / down accordingly. The slurry-like sherbet ice (2b) sent from the pump (3e) is sent to the pump (3b) using a flexible hose (23) that bends freely, not a fixed transport pipe.
Here, if the pump (3b) is self-contained, the pump (3e) is unnecessary.
Next, in order to obtain the slurry-like sherbet ice (2b) having a specified water ratio, the cold raw water outlet B (11b) is used to mix the cold raw water (6) accumulated in the lower part of the ice storage (4). The cold raw water (6) is extracted from the pump, and the cold raw water (6) is fed by the pump (3d) and injected from the injection port (17). Moreover, you may provide the fresh water injection part (18) which mixes fresh water between a pump (3d) and an injection port (17).
Here, the reason why the slurry-like sherbet ice (2b) is set to the specified moisture ratio is that the moisture ratio according to the use is necessary and that the slurry-like sherbet ice (low moisture ratio for transporting by the pump (3b)) ( This is because in 2b), since the fluidity is low, transportation may be difficult. The slurry-like sherbet ice (2b) after the moisture ratio adjustment is pumped by the pump (3b) and enters the container (16a) through the transport pipe (15). The container (16a) contains slurry-like sherbet ice (2b). If dry powdery sherbet ice (2c) is required, a dehydration container (16b) is used instead of the container (16a).
The floating lid (22) moves up and down according to the amount of slurry sherbet ice (2b) and cold raw water (6) inside the ice storage (4), but when reaching the highest point, slurry sherbet ice (2b) ) Is provided with a drain (8) for draining excess cold source water (6). The cold raw water (6) that comes out of the drain (8) enters the water level adjusting section (9), and adjusts the water level by appropriately returning the ice storage (4) from the water inlet (10). The water level adjuster (9) is provided with a raw water inlet (27) to supply raw water from the outside.
Further, inside the ice storage (4), the slurry-like sherbet ice (2b) returns to the cold source water (6) due to long-term ice storage, so the cold source water (6) is taken from the cold source water outlet A (11a). The circulation system is preferably returned to the cooling section (1) and cooled again.
In addition, a stirring device (19) may be provided as a countermeasure when the slurry sherbet ice (2b) becomes an ice block during ice storage.

FIG. 5 is a cross-sectional view of a fifth embodiment of the present invention.
In this embodiment, the cooling and ice storage methods are the same as those in the first to fourth embodiments, but the ice transport method is different.
A description will be given based on the first embodiment.
This embodiment is a system that supports long-distance transportation of sherbet ice.
If the place where sherbet ice is used is several tens of meters away from the ice storage (4), there is no problem if sherbet ice always flows through the transport pipe (15), but if it is used intermittently, The residence time in the pipe (15) becomes longer, so that the sherbet ice melts and the water ratio increases, or it may become cold source water. Further, stagnating inside the transport pipe (15) has a risk of changing the water ratio depending on the location of the sherbet ice. That is, there is a risk that the stagnation may cause the uniform sherbet ice to disappear. Further, in intermittent use, the pump (3b) is frequently interrupted, which places a load on the pump (3b) and the control system.
From the above, the slurry-like sherbet ice (2b) is sent by the transport pipe (15) by continuous operation of the pump (3b), and when used, the valve (21b) is opened and closed to the container (16a) or the dehydration container (16b). The housing method is preferred. In order to avoid the above danger, when the amount used is small, intermittently used or not used, it returns to the ice storage (4) through the return pipe (24) and is circulated.
The slurry-like sherbet ice (2b) is taken out from the ice storage (4) and is circulated and transported by the pump (3b), so that the slurry-like sherbet ice (2b) is always stable and uniform in water without thawing or condensing. It becomes possible to obtain slurry-like sherbet ice (2b) having a proper moisture ratio.

FIG. 6 is a sectional view of a sixth embodiment of the present invention.
In this embodiment, the cooling, ice storage and transportation methods are substantially the same as those in the first to fifth embodiments, but the ice transportation method is different.
A description will be given based on the fifth embodiment.
The fifth embodiment is a system that supports long-distance transportation of sherbet ice, but the present embodiment is a system that further supports long-distance transportation.
The higher the water ratio of the slurry-like sherbet ice (2b) sent from the ice storage (4), the higher the fluidity, and the easier the long-distance transportation.
Therefore, a large amount of fresh water is poured into the slurry-like sherbet ice (2b) taken out from the ice storage (4) from the cold raw water (6) or the fresh water injection section (18) and mixed, and the water ratio is sufficiently increased to achieve fluidity. Is raised and sent by a pump (3b). In this method, since the moisture ratio is increased to the limit or near the limit, the moisture ratio may be too high when actually used. Therefore, in order to adjust to a slurry-like sherbet ice (2b) having a moisture ratio suitable for the use situation, a moisture adjusting mechanism (25) is provided in the middle of the transport pipe (15). The cold raw water (6) taken out by the moisture adjusting mechanism (25) is returned to the ice storage (4) or drained through the drain pipe (26).

In all the embodiments, regarding the means for mixing cold raw water or fresh water with the slurry-like sherbet ice taken out from the ice storage, one or both of the means for sending the cold raw water or the means for mixing the fresh water may be omitted. Is possible.
In all the examples, cold raw water and fresh water are mixed with slurry-like sherbet ice taken out from the ice storage, but even if only cold raw water is mixed, the concentration does not become lower than the concentration of the raw water. Since raw water is a solution of seawater or the like in which a solute such as an additive is dissolved in fresh water, the concentration of the solute cannot be less than that even if only raw water is mixed. Therefore, in order to make the solute concentration or seawater concentration below the raw water, fresh water is mixed to obtain a low concentration raw water.
Furthermore, in all the embodiments, a system that can take out only cold raw water according to the purpose of use is adopted.

Ice is most often used to preserve seafood. Generally speaking, ice includes block ice and split ice. When ice is put into the seafood, the seafood exchanges heat energy at the contact surface with the ice, the seafood is cooled, and the ice melts as the temperature rises.
Block-shaped ice or split ice has a small contact area with seafood, but fine-grained sherbet ice has a fine particle, so that the contact area is large as a whole. The large contact area means that the cooling efficiency is good and the cooling is performed in a short time.
Among fish and shellfish, the price of luxury fish is completely different with a slight difference in freshness. Since it is necessary to cool as quickly as possible after landing, the cooling time of sherbet ice in each stage is shorter and the freshness maintaining effect is higher than that of conventional block ice or split ice.
Moreover, because sherbet ice is a fine particle, it has the feature of not damaging the fish. This effect is a feature that increases the added value of fish.
Thus, sherbet ice has a characteristic effect compared with block ice and split ice, and is thus very effective in maintaining the freshness of seafood.
In addition, it is also effective for meat and crops.

There are the following methods for using sherbet ice.
In recent years, the heat storage air conditioning system has been adopted.
In normal air conditioning, air conditioning is performed by circulating a refrigerant. However, refrigerants (such as chlorofluorocarbons) are recognized as a cause of environmental pollution and tend not to use refrigerants as much as possible. So, sherbet ice has attracted attention as an alternative to refrigerant. When sherbet ice is manufactured from fresh water, it is easy to solidify and is not suitable for transportation in a pipe, but if an activator is mixed with fresh water, it becomes a substitute for a refrigerant. In addition, sherbet ice in which salt or various substances are dissolved in fresh water is suitable for this use because it does not solidify.
Thus, sherbet ice is used as a refrigerant in a heat storage air conditioning system.

It is explanatory drawing which showed the implementation method of this invention. (Example 1) It is explanatory drawing which showed the implementation method of this invention. (Example 2) It is explanatory drawing which showed the implementation method of this invention. Example 3 It is explanatory drawing which showed the implementation method of this invention. (Example 4) It is explanatory drawing which showed the implementation method of this invention. (Example 5) It is explanatory drawing which showed the implementation method of this invention. (Example 6)

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Cooling part 2a Sherbet ice 2b Slurry sherbet ice 2c Powdered sherbet ice 3a Pump 3b Pump 3c Pump 3d Pump 3e Pump 4 Ice storage 5 Input port 6 Cold raw water 7 Air vent 8 Drain 9 Water level adjustment part 10 Inlet 11a Exit A
11b Cold source water outlet B
DESCRIPTION OF SYMBOLS 12 Motor 13 Screw conveyor 14 Ice pipe 15 Transport pipe 16a Container 16b Dehydration container 17 Injection port 18 Fresh water injection part 19 Stirrer 20 Ice outlet 21a Valve 21b Valve 22 Float lid 23 Flexible hose 24 Return pipe 25 Moisture adjustment mechanism 26 Drain pipe 27 Raw water inlet

Claims (7)

In the sherbet ice manufacturing facility, a water level adjustment unit that draws excess cold raw water from the substantially uppermost part of the ice storage and returns it to the ice storage, and an ice takeout mechanism at a position below the uppermost part of the ice storage, are provided. The ice storage is equipped with a mechanism that adjusts the water ratio and component ratio by spraying cold raw water or fresh water or both at the end, and a cooling section that circulates and cools the ice storage constantly while adjusting the water level, and slurry ice. A sherbet ice production / storage / transportation system and ice storage with a mechanism to feed out and, if necessary, a mechanism to generate powdered ice from slurry ice. In the sherbet ice production facility, a water level adjustment unit that removes excess cold raw water from the ice storage and returns it to the ice storage, and an ice feeding mechanism on the floating lid that moves up and down the ice storage, and a take-out mechanism that takes out ice through flexible hoses are provided. A mechanism for adjusting the moisture ratio and the component ratio by spraying cold raw water or fresh water or both at the end of the take-out mechanism to provide an ice storage, a cooling section for circulating cooling inside the ice storage, and slurry ice A sherbet ice production / storage / transportation system and ice storage with a mechanism to feed out and, if necessary, a mechanism to generate powdered ice from slurry ice. A mechanism to deliver slurry-like ice from the ice storage, once stored in an external ice storage, re-transported from there, distributed or generated powdered ice from the slurry ice, and returned to the ice storage for excess slurry ice The sherbet ice production / ice storage / transport system and ice storage according to claim 1 or 2, wherein 3. A sherbet ice production according to claim 1 or 2, wherein a mechanism for feeding slurry-like ice from the ice storage is provided, powder ice is generated from the distribution or slurry-like ice, and surplus slurry-like ice is circulated back to the ice storage. -Ice storage and transport systems and ice storage. A mechanism to feed slurry-like ice from the ice storage, and after passing through the moisture and component ratio adjustment mechanism, powder ice is generated from the distribution or slurry-like ice, and excess slurry ice is returned to the ice storage and circulated. The sherbet ice production / ice storage / transport system and ice storage according to claim 1 to 4. The sherbet ice production / ice storage / transport system and ice storage according to claim 1, wherein the raw water is seawater or salt water. 6. The sherbet ice production / ice storage / transport system and ice storage according to claim 1 using fresh water or a solution obtained by dissolving an organic substance or an inorganic substance in a solvent as raw water.

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