JP2008271944A - Underwater ultrasonic thawing machine - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a desired thawing technologies capable of thawing in minutes and deciphering the relative merits in freshness, since the limitation in treating the kinds of food items and decrease in the desires for developing new frozen foods have become a global phenomenon caused by chronic moral and material losses and prejudiced believe, such as previous thawing of frozen products of the necessary estimated amount for next day in the atmosphere for a long time, the deterioration in the freshness by thawing with water flow, the treatment of excessive materials, deterioration of the freshness by the insufficient rapid thawing of products caused by excess or insufficiency of the thawing amount, in advance, or the like, and since the blind spot of globalization for distribution is in the thawing technology. <P>SOLUTION: This underwater ultrasonic wave thawing treatment machine suppresses preceding thawing at an wave-receiving border at -5°C water temperature in conductive water having -5°C freezing point, by selecting an ultrasonic vibrational frequency band and underwater wave energy thermal conversion in ice-thawing temperature limit; thawing, simultaneously its inside and outside, as much as possible, by a wavelength band for penetration into a core part at -5°C core temperature; thawing cuttlefishes and snappers in vacuum pack for about 5 min or 10 min, respectively; reproducing the quality state in the freshness at the completion of freezing process, without requiring the thawing of an expected amount, in advance; enabling the immediate thawing at ordering and cooking in a restaurant; as well as enabling extension of distribution for all foodstuffs, such as sushis attached with fishes, items other than fishes, shellfishes or meats. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention also in the international or domestic, in the era of frozen processed products to increase distribution, from the food up to the medical clinical ecology organization, the frozen processed products in a variety of fields, ultrasonic oscillation water wave of multiple wavelength band in water ice temperature or room temperature thawing process water, outer portion and a short time - at the same time close minutes the core, technical content fields for directly reproducible decompresses freshness of frozen processed freezing completion It is.
Also, with the same machine and the same mechanical configuration, it is possible to close the outer and core parts of frozen processed foods such as frozen foods at the same time by suspending the ultrasonic underwater wave after operating for a certain period of time. It can be used to clean and sterilize the outer parts of fresh and fresh vegetables, etc., and can be used for quick freezing in water after washing as it is.

Current frozen processing technology, the heat transfer medium is liquid or gaseous, merely industry capable commercialization if frozen to a low temperature of the surrounding environment, to ultra-low temperature flash freezing process in liquid nitrogen fresh material to -196 ° C. technical, in poor refrigeration processing technology fresh catch landed just below the equator, the material also has freshness was landed exposed deteriorated hours in the longitudinal 35 ° C. temperature, again screened organized RikuYogo a box stuffed packing over time to, then stacked in a long time low temperature warehouse in the natural frozen in in the air, frozen processed fish over time at ambient temperature in the warehouse also, the visual discrimination of the product freshness difference after frozen processed , nearly impossible at distributors professional, not intended to be consumed or food remains frozen frozen frozen goods, as long as the inevitable absolute decompression processing is a fate, thawed to reproduce the freshness of the original frozen processed time If there is no technology Iga, there is only natural extract technology for a long time in the care it takes a long time unfortunately the thawing time unit.

The reason for the hindrance to the development of this thawing technology is that for a long period of time, thawing of retort-packed cooked products is different from freshness reproduction. Although it is a well-known fact that, in the category of frozen processed fresh fish and meat, the temperature difference thawed by running tap water squid, octopus, fish, have been carried out as a matter of course in so meat, refrigeration equipment main There are up to over mosquitoes over pamphlet also openly photo or of the water flow thawing state of, also, in the in the air thawing, from cold storage a low-temperature container of -60 ℃ from -20 ℃, 0 ℃ or 4 ℃ before and after the ice-cold chamber or It was transferred to the refrigerator, and from 12 hours are described disclosure until 24 hours before and after the thawing time, sometimes even aerial temperature difference multiplied by the long-term daily thawing, in the common sense decompression technology industry, this freeze-thaw Both low-temperature air phase based on long-term passage In even biological water drip loss due to tissue destruction in the surface water evaporation caused by humidity common sense, how one point concentration thawing techniques or reduce dripping, a technical level the current thawing, frozen workpiece transfer ice cold chamber or in a refrigerator What is called rapid thawing due to plasma charge dissipation by high-pressure electrodes and in-air ultrasonic radiation in this air is not much different from thawing in a microwave oven.

Both past, present, if it is true of fresh food frozen goods industry, but Shahata obligation of that self-commodity is consumed is reproduced freshness at the end is the original company, the thaw, the natural thawing in cold storage, in prejudice sensations from the old that was ingrained in himself to say, consumption companies end a purchaser also, at the mercy of the prejudice of a long period of time decompression from the old Ward, a long period of time required decompression in the freshness maintained decompression at the root of all evil at present, which I do not even imagined that there, the name called frozen processed products, also was to spread the pronoun feeling of freshness deterioration, is the technical background of this industry.

The length of thawing time in the current thawing technology knows how the thawing time affects the freshness degradation, but knows that it has caused a lot of tangible and intangible losses based on it, more than quality degradation However, the conventional technology has not progressed to any degree.

In after freezing process is complete in any poor frozen processed process, the process and refrigeration storage period, except the parties a non-concern, in the frozen food distribution industry and purchase consumer, quality freshness not found if it is not after thawing, on the to, in the need to extract the necessary predetermined amount from the previous day sales for a long time of natural extract, it comes to quality turn out after thawing in the credit fall of a non-exchange shop, even poor, need assumed amount of advance thaw In the current situation, the loss of profitability in disposal of residual sales or the loss of disposal continues due to the immaturity of global thawing technology, and unavoidable large loss of tangible and tangible intangibles continues.

As long as the duty to reduce power consumption is a duty of the public, the heat insulation structure of the thawing tank should be left and power generation should be performed using all rotating equipment operations, but in all fields of current rotating equipment. There is no such correspondence.

JP 9-206047 A JP 2003-61634 A JP 2004-357627 A

  The first problem to be solved with conventional thawing technology for frozen processed products is that thawing for a long time is a major issue that can be said to be the root of all sorts of evils. It is no exaggeration to say that this problem will be solved.

In-air natural thawing that uses the blocking air of conventional thawing technology as a medium is natural thawing due to a temperature difference in a very low efficiency, and diffuses various waves other than the magnetron heat generation frequency band in the air. However, the air wave transmission force is weak, and it does not appear significantly in the thawing time, but it is naturally thawed for 12 to 24 hours, depending on the object for a long time, and this long-time natural thawing is the source of various evils. Therefore, a minute unit thawing process is desired.

Aerial thawing, at a temperature difference between the temperature propagation rate is lower medium air temperature and the object to be thawed toward the core from the outer shell, for that is a long period of time decompression in order to thaw gradually, the heat propagation medium even freshness deterioration shortened to some extent thawing time the higher air temperature occurs, conversely thawing at medium air ice cold near environment has a small temperature difference width, and more than long thawing time, the low temperature The closer the relative humidity, the more the surface moisture transpiration quality deterioration occurs, the biological water drip phenomenon occurs, and the long-time thawing is the greatest cause of freshness deterioration and quality deterioration.

In the case of temperature difference thawing with an air medium, which is the same as when left in the air for a long time, regardless of the thawing temperature, especially at a refrigeration temperature of around 4 ° C., there are also growth of adhering bacteria and sometimes pathogenic bacteria that can be said to be absolute, and most fish meats have been naked same frozen, but vacuum packed frozen as well, including the proliferation suppression of fungus is a solid over, the decompression process of freezing appearance of both is also possible without thawing time difference, especially in a long period of time in the air natural extract For raw food products such as sashimi and sushi material, the degree of danger is high, and it is desirable that a naked product to be thawed be washed and sterilized during thawing.

In the thawing sales companies of distribution companies and end, unzip, the amount to ship the goods, prior to assuming the scheduled quantity, for which required a long period of time decompression, in advance thaw inevitably is, will and the difference of reality, pre-disposal costs of thawing stock of excess remaining, and emergency decompression of an unrelated taste in the case of a shortage is also not forced to perform a water discharge thawing of tap water, daily occurrence of tangible and intangible of companies in the status quo In order to avoid loss, thawing for a short time is desired.

Is engaged in the development of new frozen food, also are planning a glow over Bal sales promotion, the fresh frozen food, spent a long time in the decompression process at an air temperature propagation rate is low media, also overlapping between them freshness deterioration for that, shortens the distribution possible number of days after thawing, considering the Zanpin disposal loss and freshness, there is also a true story of the North American distributor of frozen sweets say that handling impossible, for a long time thawing, the frozen food new Because it is a drag on product development, thawing is desired for a short time.

Heat insulating structure of the thawing treatment tank, and by utilizing a rotating device operation mounted, power generation, power storage despite the possible, such correspondence is completely free in the state of the rotating equipment.

In order to solve the above-described problems, the thawing machine in the present invention is an underwater ultrasonic thawing machine, and a thawing treatment tank (1) into which thawing treated water (3) and a material to be thawed are placed, and thawing An ultrasonic vibrator (9) installed on the inner surface of the treatment tank (1) and oscillating two kinds of ultrasonic waves from 25 kHz to 300 kHz and 300 kHz to 2000 kHz in the thaw treatment water (3), and the thaw treatment It is located in a tank (1), It is equipped with the underwater rotary netting (12) which can accommodate the said thawing | decompression material, and the rotation means to rotate the said underwater rotary netting (12), It is characterized by the above-mentioned.

Moreover, in the above-described underwater ultrasonic thawing machine, the thawing treated water (3) includes a treated water cooling device (5) for cooling the water temperature to −8 ° C. to 0 ° C., and the thawing treated water (3) A ratio of 15% to 20% of ethyl alcohol (7) is added, and the freezing temperature is approximately -8 ° C.

Further, in the above-described underwater ultrasonic thawing machine, in order to prevent the object to be thawed placed in the thawing treatment tank (1) from approaching the ultrasonic vibrator (9), the ultrasonic vibrator It comprises an underwater wave dispersion network (14) provided at a position about 20 mm away from (9).

Further, the above-described underwater ultrasonic thawing machine includes a cooling water circulation pump (11) for circulating the thawing treated water (3) in the thawing treatment tank (1) to make the water temperature uniform. To do.

In the present invention, the conventional heat-blocking air medium thawing is the thawing in water using an aqueous medium having conductivity for all substances.

The temperature of the thawing process water as a temperature condition of the surrounding environment necessary for preserving freshness thawing, similar treated water cooler, thawed maintaining the longitudinal 8 ° C. from 0 ℃ a freezing point with the object to be thawed.

The thawing process water, in order to keep the 0 ℃ below, also, since it becomes help adhesion fungal sterilization on health management, added at a constant rate of Ethyl-alcohol against thawing process water.

Since the thawing start temperature of the frozen processed product frozen by the low temperature from −20 ° C. to −196 ° C. with liquid nitrogen is around −5 ° C., the defrosted water at around −8 ° C. in water, the outer portion and the core portion of the thawed, to thaw at instantaneous minutes time may be given the permeability wave energy having a heat generating energy of -5 ° C. equivalent.

A conductive heat transfer resistance in water of -8 ° C., Shinmade convey energy conversion heat of the decompression was only no ultrasonic vibration water wave energy.

Ultrasonic vibration water waves various wavelength bands can be chosen are capable of wide effective wavelength band selection, Nao且, easy procurement are commercially available, can be used to select the wavelength band by the required time zone thawing, water wave water wave energy by the ultrasonic vibrator using an ultrasonic oscillator, and Shinmade transmitted from the outline of the object to be thawed, Unlike a magnetron microwave wavelength band, without affecting the biological tissue, - 5 ° C. thawing a thermal conversion is quickly performed.

The thawing completion of the thawed, since it refers to a time when the decompression of the core portion is completed, the ultrasonic vibration water wave energy is water pressure highly Den of decomposing water covering the periphery of the thawed also help me, although the wave energy is transmitted to the moment the core from the outer portion of the thawed inevitably received wave motion energy is large outer portion reception energy than the core portion, thus before the core If the thawing of the outer part is preceded, the temperature of the thawed tissue will be higher than that of the core, and at the same time, the ultrasonic core solids transmission rate will decrease, and the living body tissue of the outer part will be necessary until the core is thawed. from the fact that the more the wave energy reception, for Keru with near as possible thawing completion time of the outer portion and the core portion, sets maintained decomposed water temperature around -5 ° C., previous outer portion By delaying the thawing, the outer part and the core part are thawed as much as possible.

Ultrasonic wavelength band of water wave-extracting energy has a wavelength in Japan heat treatment magnetron microwave 2.45 GHz, the high-temperature heating region wavelength say 900MHz in the United States of course unavailable, the thawed in ice-purpose to avoid composition change of, in order to suppress low thermal conversion of the ultrasonic wave energy is a wavelength band between the front and rear 1500KHz at most from the lowest 21 KHz, the singular wavelength band or in more wavebands by using, among -5 ° C. temperature of the decomposition process water, can be rapidly thawed at ultrasonic vibration heat energy conversion temperature at required dispelled before and after the core temperature -5 ° C. of the thawed However, depending on the type of thawing product, the temperature of the thawing water and the frequency band used will vary depending on the type, size and amount of the material to be thawed.

The object to be thawed, utilizing transformer is thawed available cold of the ultrasound wave energy transducing not occur in tissue, in-conduction rate is good thawing treated water, yet the water wave negative temperature, directly under decompression until the core of the object, by decompressing in wavelength bands required for de-icing, it is possible to thaw treatment in minutes where said instantaneous co the comparison of conventional thawing time required.

When the object to be thawed is in close contact with the element surface of the ultrasonic transducer, only the close contact part is thawed in advance, and the vibration to the entire thawing process water is impaired, so it is constant from the inner wall of the thawing process tank. wire mesh wall taking gap, or decompression processing or both installation of rotational operable cylindrical wire mesh in water or in one of the unestablished or decompresses by kept constant distance to be thawed from the ultrasonic transducer surface.

In the case of a continuous decompression processor for business, if the allowed traveling the water at SUS Con bare over CHAIN down to dive move decompress decompression processing water will be thawed and levitation of the object to be thawed, and in falling prevention from SUS conveyor cHAIN down, pressed by the side wall fluted surface drop lid and fall prevention.

Respect sterilization of bacteria adhering of the thawed, since the decompression process water be added Ethyl-alcohol, the amount added in order to lower the freezing point around -8 ° C. is 15% to 20%, complete sterilization Although there is no power, it is only necessary to install a device for adding chlorine or ozone for sterilizing tap water, or an underwater ultraviolet germicidal lamp. It becomes water.

  If thawing for a long time like conventional air thawing using an air medium is thawing by ultrasonic vibration underwater wave, thawing can be done in minutes. There is no need to worry about quantity or quality deterioration of thawed products.

At the same time, if frozen ice technology is used to freeze fine ice molecules by high-speed rapid thawing, there is no change in the structure during freezing, and even when thawing, fine ice molecules freeze and thaw, eliminating freshness degradation and quality degradation, and harvesting or catching Since the freshness of the time can be reproduced, diversified development of frozen food distribution products for all foods other than fresh fish meat is possible without worrying about the process time for the thawing process.

International energy-saving - in that exaltation is momentum, all of the industry equipment developers, reduction obligation of the rotary drive motors over power consumption, simply as a responsibility under the jurisdiction of the drive motor COMPUTER menu over mosquitoes over there, but other than the generator itself, the entire world of devices running the drive motors over power generation by utilizing the power storage equipment Ministry of energy system is nil, the inefficiency of natural energy use generation of rainy weather in the windless the, if cover worldwide, just a slight addition of b COMPUTER rotation of the generator, Ru large power can der exceed it.

  According to the present invention, the following effects were found from the experimental results.

At a temperature -5 ° C. or less in the treated water in the thawing treatment water thawing treatment tank, thawed at ice melting temperature limit wave energy, since the freshness of frozen completion can be reproduced immediately required to freezing completion of such food Unlike the product freshness for a long time decompression in addition to the deterioration has deteriorated due to time, depending on the quality of the freshness of the freezing point in time, also be shorter long number of days to maintain the freshness quality after thawing, over-the-counter sales can be number of days changes in the freshness of the time of freezing pressure Replace Ryo, in turn, frozen processed suppliers and frozen processed products that can be selected., is an important point.

If the standard of the thawing time of experimental reality is shown, in the thawing of the frozen tail with 30cm head of fresh vacuum packaging, the thawing process water temperature is -5 ° C and the thawing time at the frozen core temperature -5 ° C is in sea bream water wave thawed by multiple wavelengths of ultrasonic frequency band 35KHz and 1500 kHz, is around 15 minutes, squid length 30cm but had 5 minutes thawing time under similar temperature conditions, incidentally, the Hadakasugata The thawing time of cocoons with similar dimensions was the same.

  In the present invention, there is no tissue alteration degradation or biological water drip phenomenon due to surface moisture transpiration due to relative humidity reduction due to conventional low-temperature thawing in the air. Continuously thawed water is free of dirt and at the same time oxidative degradation in the air is also thawed in water. This avoids everything.

In the restaurant of the kitchen, etc., from the visitors of the menu Wow Dark-maintained enough cooking time thaw start after receiving, of managerial tangible and intangible due to excess and deficiency caused by the expected amount of decompressed from the previous day of the conventional method Loss is eliminated.

The water wave thawing by ultrasonic vibrations, at the same time as the cleaning effect of bacteria such or other substances adhering to the surface of the object to be thawed by Ethyl-alcohol added in the antifreeze to make lower the freezing point object, there is also sterilized action, Hygienic management of fresh ingredients became possible.

Including imported fish, sterile adhering to the surface of the object to be thawed is, if the effect insufficient added pressure of Ethyl-alcohol can also be a sterilizer chlorine or ozone thaw treated water, typically water the UV germicidal lamp, improving the sterilization effect in synergy Ethyl-alcohol and ultrasound.

Invisible confirmation non-adherent pesticides of fresh vegetables, in the decompression process water with the addition of ethyl alcohol Lumpur to ice warm water, can also ultrasonic cleaning, cooking before cleaning of raw vegetable salad, reliability of the restaurants shops舖It leads to an improvement of.

In the distribution process, particularly want fish species in fresh fish types, or when the hoarding forced by storm, also can be frozen vault, freshness deterioration in the long-term extracted from the traditional preoccupation is to brakes As a result, business opportunities are often missed, but the present invention also improves management profits.

The husk shrimp of peony shrimp, which was impossible with any thawing technique, was able to be thawed in the presence of fresh red before life, and at the same time the sweetness after thawing was confirmed to be sweet compared to the conventional, but the same factors that also sweet thaw is increased in accordance with the present invention of frozen sweets to waits for the future of research.

In conventional thawing of shelled frozen rice cakes, thawing time is more than necessary, so it may be boiled or hot-thawed when necessary, considering the deterioration of freshness. Even with this, due to propagation vibration resonance, Hokkaido hair candy was thawed in around 15 minutes and became a delicious sasashimi.

In the thawing of frozen abalone, the conventional thawing method cannot be frozen as the sushi chef says that it cannot be used for sushi because the meat is hardened, but the freezing of dead abalone like fish is the conventional thawing method Then, it is assumed that the meat quality will harden, but when thawing fresh frozen abalone, it will be discriminated by thawing until it is frozen, as if it was a live abalone sashimi that is quite crunchy By the way, the thawing time in ice-cold water was about 5 minutes when the underwater ultrasonic wave was applied from the abalone shell side, and thawed for 3 minutes when received from the shell side.

The core temperature of the thawed product is around -5 ° C, and the salmon, salmon, and other fillets can be thawed in a short time, so that more than 90% of Japanese restaurants in the United States are managed by third countries other than Japan. From sashimi to fish, shredded fish, wasabi, and thick soy sauce, Japanese sashimi dishes can be shipped to the world in a vacuum-packed freezer. In the present invention, complete thawing is possible in 2 to 3 minutes. such it is also confirmed, it became possible glow over Bal distribution revolution of the same variety of frozen processed foods.

In the nigiri sushi, rapidly frozen processed and packed purple and gully, the frozen grip sushi one expression of pure Japanese style that was held aboard the story of the beauty and each fish species in Shari in a vacuum pack, foreign Japanese-style restaurants thawing, if interchanged in Japan dish in 15 minutes, even in the Japanese style restaurant of more than 90% of SANGOKUJIN management, now, nigiri sushi, which was gripped in a sushi shop of Ginza, also possible to eat anywhere in the Earth It is . In this case, for those eating immediately decompress, rather than freezing thawing, the temperature of the thawing process water may in 10 minutes thawing time before and after at room temperature or 35 ° C. of about water temperature, causing the neta freshness deterioration There was no time to spare, and all the fresh material was reproduced. The spiciness of wasabi and the sweet taste of gari were not lost.

In advance stock products completing the thawing, if excess thawing product occurs, the Ethyl-alcohol amount to be added to the decompressed water when increasing the maximum 59.999%, the freezing processing temperature of 50 ° C. or less order to be lowered, it is underwater ultrasonic cleaning wave moment frozen processed in minutes, are hygienic and immobilized on the freshness is a constant, is reproduced in its freshness when thawed again, it does not occur at all loss.

Rotary drive motor motors over operation of the water column rotating net cage or SUS network conveyor CHAIN emissions, and private power by treated water cooling device compressors driven motors over, whether the magnitude of the power generation amount, the environment also become Api Lumpur of conservation consciousness.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
Material of the decompression process tank (1), from many things is a food, from a household small aircraft until business like large machine, it is desirable to the stainless steel of SUS304 or SUS316, not a hindrance even in reinforced plastic.

In a household thaw treatment tank (1), a refrigerator interior type, sink interior type, a tabletop small plane, also in a business location, decompression processing amount, physical properties, depending on the working control Lumpur systems, etc., various Although the shape size changes, both are assumed to be the heat insulation structure treatment tank (2).

The form of the heat insulation structure treatment tank (2) is that the thawing treatment tank (1) must be beautified with an external decorative steel plate in the production process in which various heat insulating materials are attached to the outer wall. If the gap and side walls are made into a double tank and the air in the gap is sucked with a vacuum pump, the external decorative steel plate work is not required, the welding cost and the plate material cost are almost the same, and the heat insulation efficiency is improved.

Insulation purposes of decompression processing tank (1) is perishable, especially in water thawed fish and meat, slight biological composition change by the temperature of the thawing process water (3), i.e., slight freshness deterioration, freshness sustained after thawing to effect, in other than eating immediately after thawing, treated water cooling system for the purpose of preventing, decomposed water (3) the ice temperature of about -5 ° C. freshness deterioration of the thawed (4) (5 ) To maintain.

In small units for home, without the continuous use, yet since it was thawing immediately cooking is almost, the water temperature of the thawing process water (3) is a sufficient coolant which supplied cold or ice blocks (6) For this reason, the treated water cooling device (5) is often not installed.

In order to thaw in ice- cold water, the anti - freezing of the thawed water (3) is attempted , but considering that most of the material to be thawed (4) is food, against the amount of water Ethyl-alcohol decompressed water (7) (3), may be added 15% to -5 ° C. water temperature maintained, the temperature sensing sensor processing water cooler (5), relays chattering and 0.25 ° C. difference control service over thermistor - electrical circuit limit avoidance, the two selected using the sensing error 4 ° C. of about bimetal, Ethyl-alcohol (7) addition amount thawing treated water as a 20% (3) The water temperature was antifreeze up to -10 ° C.

Bath bottom thawing treatment tank (1), the tank side wall, the water drop lid surface of the tank lid attached ultrasonic transducer (9) is to be control Lumpur circuiting of water wave ultrasonic generator (8), Depending on the shape and size of the treatment tank, a plurality of the treatment tanks are attached to form underwater wave thawing treated water (10).

The audible sound wave band varies depending on the individual, but normally the sound wave frequency is 20 Hz to 20 KHz, and the frequency band between them is not used due to restrictions in various laws and regulations, and the frequency band from 25 KHz to 2000 KHz is not used. an ultrasonic band, although used in the singular band or multiple bands, and a high temperature thermal conversion of ultrasonic vibration energy enough to the frequency band is the higher rises, the thawed (4) In the thawing treatment water (3) in the ice temperature zone, it is difficult to maintain the ice melting limit temperature that does not affect the structure of the object to be thawed (4) due to the ice melting temperature of the frozen ice itself. This is also because the wave penetration force to the object to be thawed (4) is attenuated as the band becomes higher.

Cooling maintaining the temperature of the thawing process water (3) is in the case of fresh food such as is used in -5 ° C. before and after for freshness thawing, the thawing treatment tank (1) within-extracting treated water (10) At the same time as making the temperature distribution uniform , the oscillating underwater wave of the ultrasonic vibrator (9) has a wave reflected on the water surface or the wall surface, but the wave goes straight in the direction perpendicular to the horizontal element surface of the wave vibrator (9) by 90 degrees. In consideration of the property, internal stirring of the thawing treatment tank (1) is performed by the cooling water circulation pump (11).

In a state where the object to be thawed (4) is in contact with the ultrasonic vibrator (9) in the thawing treatment tank, if a straight ultrasonic wave underwater from the ultrasonic vibrator (9) is received in a concentrated manner. The underwater wave power of the entire thawing treated water (3) is attenuated at the same time as the local thawing promotion phenomenon of the receiving part . To avoid this that condition, the attachment to the decompression processing tank (1) within the thawed in water rotating net cage (12) in the thawed by accommodating to rotate running (4), or SUS network conveyor cHAIN down (13) according thawing treated water but (3) in water and by diving moved at a constant time of performing decompression, sometimes freezing treatment tank (1) in water oscillation element of the inner wall mounting the ultrasonic transducer (9) The underwater wave dispersion network (14) was attached with a gap of about 20 mm from the surface, and the object to be thawed (4) was able to be thawed evenly.

At the same time, SUS network conveyor CHAIN down (13) and water wave dispersion network (14) thawing treatment tank mounting (1), the flying of the thawed product (4) considering when decompressed, the decompression process water surface of the water drop lid tank lid accessory is headed in the sliding direction of the SUS network conveyor cHAIN down (13), side walls grooved surface drop lid (15) is prevented has been intracisternal self swimming mounting, decompression processing It was Tsu figure efficiency.

Decompression processing by the water in the wave thawing treated water (10) of the present invention, it is also its effect saying is in the vapor in the natural extract the gas during sterilization by any high-voltage electric charge can not I limit Oh, to be thawed ( various fungi absolute adhere to 4), with sterile effect of the Ethyl-alcohol (7), tap water similar chlorination sterilizing device (16) is installed, chlorine 0.1ppm addition of odorless concentration, or ozone sterilization there is also a call for the mounting device (17), but usually improve safety by installing underwater ultraviolet sterilizing lamp (18).

Finally, apart from the functionality of the present invention, as an international energy-saving device, the treated water cooling device (5), the cooling water circulation pump (11), and the water column rotating net (12) installed in the present invention. or using the rotation driving motors over the SUS network conveyor cHAIN down (13), each of M o fixing the Berutopu over rie to te of the drive shaft, rotating shaft with-pulleys of the generator (20) The belt is transmitted by a rotary drive power generation, and the generated power is a well-known power storage system that can be used effectively in the overall corporate power consumption.

It is a cross-sectional view of the equipment of ultrasonic underwater wave-extracting machine. It is an upper surface plane arrangement figure of an ultrasonic vibrator of an ultrasonic wave underwater wave thaw machine . It is a cross-sectional view of the equipment of rotation net cage type ultrasonic water wave-extracting machine. Ultrasonic water wave-extracting machine conveyor - is a cross-sectional view of the type of equipment. It is a cross-sectional view of the equipment of ultrasonic underwater wave-extracting machine compact household type.

Explanation of symbols

1 thawing treatment tank 2 insulation structure processing tank 3 decompression process water 4 to be thawed 5 treated water cooling device 6 ice cubes turned coolant 7 Ethyl-alcohol 8 water wave ultrasonic generator 9 ultrasonic transducer 10 water wave thawing treated water 11 Cooling water circulation pump 12 water rotating net cage 13 SUS network conveyor cHAIN down 14 water wave dispersion network 15 side wall fluted surface drop lid 16 chlorination sterilizer 17 ozone sterilizer 18 water UV sterilizer lamp 19 electric control panel 20 generator

Claims (4)

The thawing treatment tank (1) is a heat insulating material treatment tank (2) which is a heat insulating material or a multi-layer tank wall heat insulation, and sometimes a multi-layer tank wall vacuum heat insulation, which shuts off the outside air and heat.
In the thawing treatment tank (1), a certain amount of fresh water having higher conductivity than gas is charged as thawing treatment water (3).
The thawing water (3) filled in the thawing tank (1) is the temperature of the thawing water (3) for the ice-thawing thawing process of the to-be-thawed material (4) without vacuum packaging or packaging. In order to keep the temperature between 0 ° C and -8 ° C, which is the freezing temperature, a treated water cooling device (5) is installed, but in small models such as for emergency operation or home use, lump ice is introduced. The chilled sushi (6) is cooled to about 1 ° C to around 0 ° C, and the physical properties of the material to be thawed (4), such as ice-thawed sushi, cannot be eaten. In the case of thawing and eating immediately, thawing can be performed at room temperature or warm water for about 10 minutes.
Small household models that are not used continuously can be used at a temperature of 1 ° C. to 0 ° C. with only a small amount of ice lump. By using this ice-thaw cooling water (6), the treated water cooling device (5) Sometimes it is not installed.
When thawing continuously with the treated water cooling device (5), since the freezing temperature of fresh water is 0 ° C, the thawing treated water (3) will freeze if it is around -8 ° C. In consideration of the above, 15% to 20% of ethyl alcohol (7) is added in a volume ratio by weight of the treated water to lower the freezing point of the thawed treated water (4) to around 8 ° C to 10 ° C.
An underwater wave ultrasonic oscillator (8) on the contact surface with the thawing treated water (3), such as the bottom surface, the wall surface, and the tank lid underwater surface of the thawing treatment tank (1), on one surface, a plurality of surfaces, or the entire surface. The ultrasonic transducer (9) operated by the above is mounted, and the defrosted water (3) itself is converted into the underwater wave thawed water (10).
In the frequency band that oscillates in water from the ultrasonic vibrator (9) attached to the thawing treatment tank (1), as long as it is for thawing purposes, the necessary ultrasonic wave energy-converted heat is defrosted in units of the thawing object (4). In the time-freezing temperature range, use multiple wavelength bands by selecting the low frequency band thawing and the high frequency wavelength thawing, and in the frequency band where the wave can propagate to the core depending on the thickness of the material to be thawed (4) The wavelength band in the range that does not cause compositional heat change is calculated from experimental elucidation, and the used wavelength band is 25 KHz or 300 KHz, and the two types of high frequency ultrasonic waves from 300 KHz to 2000 KHz, its single wavelength The simultaneous oscillation of the band or two kinds of wavelength bands can be selected by the underwater operation ultrasonic oscillator (8).
At the same time, depending on the shape of the material to be thawed (4) in the thawing tank (1), water temperature unevenness may occur throughout the tank, so the cooling water circulation pump (11) is installed to average the water temperature. Is done.
The oscillation propagation from the ultrasonic transducer (9) attached to the thawing treatment tank (1) to the thawing treatment water (3) is no matter how structurally the water wave is dispersed in water, and the object (4) to be thawed remains stationary. If the wave receiving surface and the anti-receiving surface are ultrasonically oscillated from the entire surface of 360 ° in the tank, uniform wave pressure reception is not possible at all parts of the object to be thawed (4), and at the same time, If the object (4) is in contact with the ultrasonic vibrator (9), the partial thawing promotion of the object to be thawed (4) and the underwater wave in the thawed water (3) are greatly attenuated. (3) Load the object to be thawed (4) into the underwater rotating net (12) that rotates within (3). The thawed material (4) is evenly thawed while being driven in the thawed water (3) by the SUS net conveyor chain (13). That.
When thawing the floating object to be thawed (4) with the underwater rotating net (12), the underwater rotating net (12) internal partition and the entire underwater rotating net (12) are completely submerged in the thawing treated water (3). However, the thawing object placed on the SUS mesh conveyor chain (13) comes into contact with the thawing treatment tank lid with the side wall of the conveyor width. Also, it shall have a groove parallel to the conveyor that will not be damaged.
In addition, when the object to be thawed (4) is unavoidably placed in the thawing treatment tank (1) and is in the stationary state and close to or closely contacts the ultrasonic transducer (9), the proximity or close contact portion is preceded. Because there are villages in the thawed part and the unthawed part, the underwater wave dispersion network (14) is installed in the water with a fixed gap of about 20 mm from the ultrasonic transducer (9) to disperse the underwater wave. Avoid single-point partial decompression.
Thawing water (3) is sterilized in water when tap water is already mixed with 0.1 ppm of chlorine, but immediately transpiration-diluted, and when using well water, with no sterilizing agent added water, A chlorine addition sterilizer (16) may be installed, or an ozone sterilizer (17) may be installed. Usually, an underwater ultraviolet germicidal lamp (18) is attached, and the added ethyl alcohol (7). And synergistic sterilization effect including ultrasonic wave.
All of the various electrical application operating equipment equipped in the present invention is an underwater ultrasonic defroster controlled by an electrical control panel (19).   The amount of ethyl alcohol (7) added to the thawing treated water (3) of the thawing treatment tank (1) at a volume-weight ratio is 59.999% of the maximum safe addition amount that does not touch the fire regulations. In this case, the freezing temperature of the thawed treated water (3) is around -50 ° C, which also matches the freezing temperature of high-grade fish such as salmon, which is -50 ° C or less, -30 ° C when 40% ethyl alcohol is added, and -20 when 30% is added. Freezing around the outline of the object to be frozen is delayed by underwater ultrasonic waves, and if the underwater ultrasonic wave is stopped for a certain time after the start of freezing, the core part and the outer part are frozen almost simultaneously. The underwater ultrasonic thawing machine according to claim 1, which can also be used for underwater rapid internal and external simultaneous freezing processing.   The thaw-treated water (3) in the thawing tank (1) is cooled to an arbitrary water temperature suitable for maintaining the freshness of fresh ingredients such as vegetables or fish before freezing. The underwater ultrasonic thawing machine according to claim 1, which can be used as an underwater ultrasonic cleaning apparatus as well as a fresh food underwater ultrasonic cleaning apparatus before freezing or before cooking with the removal and sterilization functions of .   The motor coaxial or belt pulley is used for all the drive motors by the electric application operation of the underwater rotating mesh cage (12) or SUS mesh conveyor chain (13) and the treated water cooling device (5). The underwater ultrasonic defroster according to any one of claims 1 to 3, wherein the generator (20) is also provided and driven by a known power transmission device such as a drive.

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