JP2006081421A - Ozone generator for sterilization and putrefaction prevention - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an ozone generator for sterilization and putrefaction prevention solving such issue that frozen storage is expensive, unsuitable for small demand and taking too much time to prepare immediate cooking, though the frozen storage is mainly applied to freshness keeping of fresh food, or the like, and chemicals, preservative, or the like, such as sodium hypochlorite is added to a food additive to freeze vegetables or fruits each eaten raw. <P>SOLUTION: This ozone generator for sterilization and putrefaction prevention comprises ozone ice and a package body charged with the ozone ice, and has the following structure: the package body comprises inner and outer layers; the inner layer absorbs water comprising melted ice and the outer layer is made of an ozone gas-permeable material; the inner layer is formed of water-absorbable fibers produced through fiber spinning of a polymer consisting mainly of sodium polyacrylate salt; and the outer layer is provided with a composite span-bond nonwoven fabric to make ozone gas easily permeate therethrough and prevent dew drops from being formed on the outer surface thereof. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to an ozone generator for sterilization and anti-corruption of fresh foods, fresh foods, processed foods (prepared dishes, etc.) and medical-related products (blood for blood transfusion, organs for transplantation, dead bodies, etc.).

Conventionally, freshness preservation of fresh foods and the like has been mainly carried out by freezing, and raw vegetables and fruits have been added by adding chemicals such as sodium hypochlorite and preservatives to food additives. .
In addition, courier services that guarantee freshness run all over the country, and it is practiced to keep the temperature low with dry ice and cold insulation. Moreover, ozone treatment is also performed in advance to sterilize fresh foods and fresh foods and prevent spoilage.

As described above, in order to maintain the freshness of fresh foods and the like, conventionally, frozen storage is mainly performed, and raw vegetables and fruits are used as food additives with chemicals such as sodium hypochlorite and preservatives. In addition, frozen storage is expensive and unsuitable for small-volume demand, and it takes time to thaw and cannot be cooked immediately. Furthermore, the use of large amounts of preservatives is a health concern.

In addition, courier services that guarantee freshness are running all over the country, and dry ice and cold insulation materials are used to keep the temperature low, but dry ice and cold insulation agents do not have sterilizing power, and they do not cool with dry ice. Not only does it pass, it also creates the cause of global warming. In addition, the cold insulation material has a problem that it starts to rot for cold storage.
In addition, the freezer car is more expensive and the cost of transporting fresh food is high. Furthermore, it is easy to choose early morning or late night considering the time of the freezer, which also has an impact on labor costs and shipping plans.

Although preservatives are sometimes mixed with food, it is difficult to maintain the freshness of the food, and even though it can prevent spoilage, there was a sense of competition with time. In particular, tuna and meat foods changed color over time, and it was difficult to sell to consumers at that time. In particular, processed foods such as prepared dishes are difficult to maintain freshness, and in addition to freezing, additives for preservatives are added, but there are also problems with food safety.
In particular, in the summer when anti-corruption is rapidly progressing, it has been pointed out that a large amount of preservatives are used, and as described above, there have been concerns about health safety.

  Ozone is a sterilizing power, deodorizing power, and bleaching power, which are very effective means of preventing perishment of fresh foods and maintaining freshness, but it is difficult to produce and requires large-scale equipment and electricity. However, it is expensive and ozone cannot be stored because of its unstable molecular structure.

  In addition, the ozone treatment also has a wide variety of fungi parasitic on fresh foods and foodstuffs, each with its own resistance, and most bacteria are killed by ozone gas, but the lethal dose varies depending on the ozone concentration. For this reason, the treatment time requires experience, and ozone treatment cannot be performed when transporting or placing it in a store.

  Ozone gas also decreases during storage due to the ozone's own half-life and natural decomposition. Thus, how to measure the amount of ozone gas before use and to process it has a difficult problem.

  The point to be solved by the present invention is not only to sterilize fresh foods and foods for a long time but also to prevent corruption, and to maintain the freshness for a long time. A further object is to provide fresh foods and foods that are easy to handle and effective at low maintenance costs. In addition, it becomes easy to significantly reduce the cost of transporting fresh food and the like.

  In order to solve the above problems, the present invention comprises ozone ice and a package containing the ozone ice, the package comprises inner and outer layers, the inner layer absorbs water in which the ice is dissolved, and the outer layer contains ozone gas. The present invention provides an ozone generator for sterilization and anti-corruption made of a material having a property of transmitting water.

  The inner layer is in the form of a water-absorbing fiber made by spinning a polymer mainly composed of polyacrylic acid sodium salt, thereby absorbing defrosted ozone ice water and releasing ozone gas by its expansion. Facilitate.

The outer layer is provided with a composite spunbonded non-woven fabric in order to allow the ozone gas to permeate easily, and more preferably to prevent condensation occurring on the outer surface.

  The air permeability of the outer layer is approximately in the range of 13 to 17, and within this range, the effect of sterilization and anti-corruption is practically preferable.

By making the concentration (amount) of ozone in the ozone ice approximately in the range of 15 mg / L to 26 mg / L, the action effect of sterilization and anti-corruption is preferable in relation to food.

  The ozone generator for sterilization and antiseptic prevention of the present invention has realized a cost that is low for sterilization and antiseptic prevention, and anyone can carry fresh products very easily and maintain freshness.

  The ozone generator 1 for sterilization and antiseptic prevention of the present invention is shown in FIG. 2 (2), which is an example of the ozone generator 1 that is downsized. FIG. 1B is a plan view thereof.

Ozone ice 4 containing ozone is sealed with a package 2, and the package 2 is composed of two layers as shown in FIG. When the inner layer 20 and ozone ice 4 are dissolved and ozone gas is released, water absorption made by spinning a polymer mainly composed of sodium polyacrylate to absorb the melted ice and water. In the shape of a conductive fiber.
As a result, the inner layer 20 of the package 2 is prevented from being soaked even if the ozone generator 1 is placed on fresh food.

The outer layer 21 is provided with a composite spunbond nonwoven fabric 21 in order to allow ozone gas to permeate easily and prevent condensation on the outer surface. As a result of the test, ozone gas can easily enter and exit freely by setting the numerical value of the air permeability of the inner layer 20 to approximately 13 or more.
The air permeability measures the amount of gas (cc) per second per square centimeter, but if the air permeability is too large, the iced water will also come out to the outside. In the results, the air permeability up to about 17 is a preferable range. Therefore, if it is within these ranges, it can be practically used for actual foods.

In addition, for example, a polyester film having a small hole for ventilation can be used instead of the composite spunbonded nonwoven fabric. For example, in this case, the water pressure resistance can be 800 mgH or more.
In addition, various alternative materials can be considered by those skilled in the art.

As described above, the inner and outer layers are provided by the packaging body 2 that allows water absorption and ozone gas permeation as described above, so that materials suitable for the purpose can be appropriately selected by those skilled in the art. Of course. That is, the inner layer is a water-absorbing substance, and the outer layer allows the ozone gas to pass therethrough, and it is further possible if the defrosted water does not flow to the outside.

The package 2 is formed in a circular shape as shown in (1) of FIG. 2 (showing a partial cross section), and ozone ice 4 is accommodated therein. What is shown to (2) of FIG. 2 has shown the whole in the perspective view.
First, a rectangular plate-shaped object is wound into a cylindrical shape. Then, the other end 30 and the longitudinal end 31 are sealed with appropriate fixing means such as thermocompression bonding or ultrasonic welding, and the other end 30 and one end are sealed and joined. Then, ozone ice is sealed and joined from the remaining end 30 to complete. Alternatively, the ozone ice 4 may be stored in the half-folded package 2, and the entrances 30 and 30 and the end 31 in the longitudinal direction may be joined to complete the joined part 3.

Such an ozone generator 1 is placed together with food in a fresh food pack 6 as shown in FIG. The pack 6 is sealed. Then, when the ambient temperature of the pack 6 rises, the ozone ice melts, the ozone gas permeates, and the ozone gas that has flowed out fills the pack 6 and kills the bacteria attached to the fresh food. It will prevent rot and prevent freshness degradation due to rot.
At that time, the water resulting from the melting of the ice is absorbed by the inner layer and semi-gelled and retained. Since it does not leak to the outside, it is prevented from becoming drained.
If the fresh food comes in contact with water, the commercial value is impaired, so the role of the inner layer 20 is also important.

  Furthermore, the inner layer 20 is expanded by the dissolved water, and is characterized by pushing out ozone gas to the outside by the expansion, that is, performing an action of pumping to promote release.

When ozone ice is stored below 40 degrees Celsius, it decreases by 40% in the first two days. It decreases by about 45% on the 6th day. After that, it stabilizes and the residual rate of 55% is continued. Accordingly, the usable concentration of 15 mg / L (25 mg / L) ozone ice is 8.25 mg / L (13.75). or. It is also reduced when ozone ice is packaged in the package 2.
The data performed below 40 degrees Celsius is shown below. The vertical axis represents the ozone reduction rate, and the horizontal axis represents time (day).

  Therefore, as a result of the test, the ozone concentration (amount) in the ozone ice was found to be preferable for food in the range of approximately 15 mg / L to 26 mg / L. 15 mg / L contains 15 mg of ozone in 1 liter. Below this value, as ozone gradually decreases as the ambient temperature of the pack rises, below this value, problems arise in sterilization and freshness maintenance in terms of the rate of ozone reduction.

At 26 mg / L and higher, if fish or melon is taken as an example, bleaching progressed and the color turned white, causing problems in merchantability. As a result of testing, the ozone concentration was approximately within the above range. It is preferable that
As described above, it is important to find an appropriate amount of ozone concentration, and the above range is practically preferable considering that the lethal dose varies depending on the type of bacteria parasitic on fresh food. Confirmed by long-term test.

As described above, “sashimi bento”, which was impossible in the past, became possible as a result of testing, and sales of “sashimi” at convenience stores were also expected.

  As described above, the present invention is not limited to the above-described embodiments, and various modifications can be made by those skilled in the art within the scope of the technical idea of the present invention.

It is explanatory drawing which showed the cross-sectional condition of the layer of the package which is one Example of the ozone generator of this invention, and its plane. It is the figure which showed the perspective view of the said ozone generator, and the partially cut condition. The figure explaining the condition where the same ozone generator is accommodated in the pack is shown.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Ozone generator 2 Package 20 Inner layer 21 Outer layer 3 Joint part 4 Ozone ice

Claims (5)

  It is composed of ozone ice and a package for storing the ozone ice, the package is composed of inner and outer layers, the inner layer absorbs water in which ice is dissolved, and the outer layer is made of a material having a property of permeating ozone gas. Ozone generator for sterilization and rot prevention   2. The ozone generator for sterilization and anti-corruption according to claim 1, wherein the inner layer has a water-absorbing fiber shape made by spinning a polymer mainly composed of sodium polyacrylate. 2. The ozone generator for sterilization and anti-corruption according to claim 1, wherein the outer layer is provided with a composite spunbonded nonwoven fabric so that ozone gas can be easily permeated and condensation can be prevented from occurring on the outer surface. 4. The ozone generator for sterilization and anti-corruption according to claim 3, wherein the outer layer has an air permeability of approximately 13 to 17. The ozone generator for sterilization and spoilage prevention according to claim 1, wherein the concentration (amount) of ozone in the ozone ice is approximately in the range of 15 mg / L to 26 mg / L.

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