JP2009058212A - Refrigerator-freezer - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To avoid the problems on a refrigerator-freezer in use under global distribution of fishing refrigerating materials that time-consuming temperature difference natural freezing and natural thaw, and humidification with forcible water evaporation in inside temperature dry air are the same as conventional, but there are transpiration and oxidation promotion, atrophy of freshness, discoloration, and distastefulness. <P>SOLUTION: Treated objects which cannot be treated under highly conductive pressure unfreezable water wave freezing-pressure water wave unfreezing at a low temperature or under water are subjected to pressure air wave freezing-pressure air wave unfreezing, momentary child, and deposited harmful material washing in the refrigerator. All treatment system is freely and selectively operated in a house or industrial refrigerator-freezer for treatment. A molecular structure and physical science for processed and treated article containing water are combined with each other for freezing-unfreezing of externals and cores on a minute basis at the same time. Thus, freshness and color remain unchanged, and drip zero and fresh taste are achieved, and distributed articles can be selected with the momentary varification of freshness and quality of other-company frozen goods. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  This is a domestic and commercial refrigerator / freezer that is manufactured and sold both in Japan and overseas. From the beginning of the refrigerator, freezer, and refrigerator-freezer in the industry to the present, it is global in the low-temperature distribution industry such as food and medicine. This is the technical field of the home appliance industry and the low-temperature distribution industry, which is the current state-of-the-art freezing and thawing technology, which is still in progress, in the industry of various storms.

  As the distribution of globally fresh products continues to expand, refrigeration technology and thawing technology that cannot be avoided, the long-term natural freezing method and the natural temperature difference due to the low-temperature air temperature difference, which is a well-known fact since ancient times There are a thawing method, a freezing method by infiltration of antifreeze water with addition of ethyl alcohol for several decades, and a liquid nitrogen application freezing method that is rarely seen except for medical relations.

  The conventional freezing and thawing techniques, of course, have only a natural thawing method for a long time in the air, although there are temperature differences, and there are also freezing and thawing machines that dissipate various electrical properties in the air and maintain quality. However, it is only natural thawing for a long time in the air. Regardless of appearance, deterioration of freshness during freezing and thawing cannot be avoided.

  The cause of this technical delay is the level of preconceived knowledge in the distribution industry. The freezing process is based on the practice of the brainwashed customs of the distribution industry and consumers that the freezing and thawing process can be solved if left untreated. In addition, there is no claim to the manufacturer of the decompressor, and the equipment development, manufacturing and sales industry seems to have led to a delay in the development of advanced technology by saying that it is built simply because it sells.

  At the same time, an important issue that can be said to be the avoidance of responsibilities for the development of refrigeration equipment and social enterprises in the manufacturing industry is that all refrigeration products, starting with food, are essential for thawing and maintaining freshness quality, as thaw processing is essential. As long as this relationship between freezing and thawing is absolutely inseparable, natural freezing and natural thawing over time is not much different from the ice litter model in the Meiji era. However, in the industry where the refrigeration equipment is built but the thawing equipment is not built, the thawing is done with the accumulated water infiltration method, running tap water, or even with the refrigerator, there is no flaw in technology, the quality of freshness is deteriorated, and the final Because the only place where poor foods end up is the consumer, the technical background of the low-temperature distribution industry is that there is still an implicit image of quality deterioration called frozen foods.

  In the end-distribution and sales industry, frozen processed products are infiltrated into dirty aquarium water equivalent to sewage by backyard, which also requires long-time infiltration, and in the sink, which is the usual way in the food processing industry Although running water thawing is not even controversial with freshness maintenance thawing, even in the case of transfer thawing from the freezer to the refrigerator, the relative humidity of the cold air in the refrigerator is extremely low, and it is also a housewife at home. In the common sense of all people until now, it is surprising to know how the moisture transpiration of fresh food affects the deterioration of freshness.

  Whether it is frozen or thawed, in such an atmosphere of about 20% oxygen, 10 hours or 20 hours, depending on things, more than that, processing and processing methods that are equivalent to standing for a long time From the global food distribution promotion policy, it is time to ponder, isn't it too late?

  In other words, refrigeration and thawing technologies from home use to commercial use are ignored, and the technical essence similar to refrigerated storage is ignored, and there are no models that retain their original functionality. Some products are unavoidably kept for only a few days due to quality deterioration, and are shipped to the distribution industry by cold and chilled processing. The current situation is that the processing method that takes a long time to reach the core after cooling down has come to an end.

  In the following, the problems of each device such as freezing, thawing, cold storage device, etc. in the current low-temperature distribution product processing device are listed.

  Other than household refrigerator-freezers, including food industry equipment, equipment for freezing, thawing, etc. for various purposes is independent and lumpy, but as long as there is freezing, it is indispensable. However, there is no reason why each model is independently manufactured and designed solely for a single purpose, and lacks versatile functionality as a combined process application equipment before and after a common processing purpose. However, one reason why the refrigeration equipment and the thawing equipment are independent is the purpose-built product only for the purpose of pursuing the profits of the conventional companies. There is no other thing except ice candy that leaves natural thawing and discusses the freshness at the time of freezing.

  In refrigeration, as long as the purpose is to maintain freshness by freezing, the essence of freezing can be as low as possible, as short as possible, as instantaneous as possible, with simultaneous freezing of the exterior and core as much as possible. A general function of avoiding oxidation as much as possible, preventing drying as much as possible, and avoiding shape deformation as much as possible is required, but even if one of these conditions is missing, there is a synergistic effect of each item Unfortunately, the current low-temperature long-term natural refrigeration method lacks most of these conditions as impossible, and it is simply low-temperature cooling with the well-known ethyl alcohol antifreeze water for several decades. The water refrigeration processing method is the same, and the water temperature is -35 ° C as long as the limit amount of ethyl alcohol that can be added to avoid danger is the limit amount specified by the Industrial Safety Law and is 59.999% of water. The front and back are the limits, and tuna freezing is necessary Every -60 ° C. or less is impossible.

  Next, in the thawing process, it is not an exaggeration to say that the major problem is that it is left in the cold equipment market. As long as the purpose of the thawing process is to reproduce the instantaneous freshness quality at the completion of freezing, the essence of thawing The conditions should also be as low as possible, as instantaneous as possible, with simultaneous thawing of the outside and the core as much as possible, avoiding oxidation as much as possible, preventing drying as much as possible, and as much as possible This is to prevent the deformation of the shape, which is exactly the same as the freezing process, but this is also missing in the current thawing method as all these conditions are impossible.

  In addition, there is no method for discriminating the processing status of the processed product in any of the underwater freezing processing, underwater thawing processing, in-air freezing processing, and in-air thawing processing. Also, what was deemed to be thawed was not thawed at the cooking stage and could not be cooked. These are still common practices, and corporate managers are responsible for the technical immaturity of the person in charge. And the varieties and sizes of processed products that change every day due to thawing processing and the thawing processing of frozen processed products of other companies, the only frozen food is frozen processing distribution without the truth disclosure law ordinance of frozen processing temperature and elapsed time Today, with the expansion of the perishable distribution industry, which has no disclosure of technical processing of products, at the same time as a major management loss in the distribution industry, if we continue to do so, the distribution of Japan's fishery resources will not only develop, but also the risk of decline, and hygiene to consumers Even the danger The could None at present.

  Although there is a debate about the degree of oxidation in the products of freezing and thawing treatment, it is actually an addition of cost, and in fresh food there is only natural freezing and natural thawing due to temperature difference, but the presence or absence of oxidation deterioration is visually determined Because it is impossible, the distribution industry is dedicated to avoiding the oxidation debate.

  Housewives in Japan have 100% of their daily menus for family-friendly dishes, and even have reached the level of cooking on television. Although it does not lead to a conflict, in European and American developed countries, there are many party meals including friends in the neighborhood, and with the advice of a famous chef, the meat should be followed by trial and error in terms of freezing temperature, freezing days, and thawing conditions. It is.

  As long as the obligation to reduce power consumption is a national obligation to prevent global warming, all rotating equipment on the earth should be used to continuously rotate the private generator to generate electricity. If implemented in the field of all rotating machinery, the CO2 reduction target under the Kyoto Protocol will be solved instantly, but with the current electrical circuit equipment for energy savings of several percent, it will be a loss in cost-effective corporate management. However, it is also important to consider the best self-power generation equipment for motor-equipped equipment around the world in the management depreciation facility for the labor costs spent on these.

  The present invention is generally used in any household, in any food store, in a refrigerator-freezer, underwater freezing and underwater thawing, in-air freezing and in-air thawing. Since it can be processed by the same refrigerator-freezer, the technical explanation for solving the problem will be explained according to the items of the problem for each of the two purposes, freezing and thawing, in underwater treatment and in-air treatment.

  First, the reason for avoiding the use of the two-letter word “ice temperature” in Japanese, which is inevitably used for explanation of functions, explains the current situation where the traditional Japanese technical explanation conversation term “ice temperature” cannot be used.

  A certain institution in Tottori Prefecture stores and stores pears in a 0 ° C ice-freezer for the test of tomorrow, forgets to store them as they are, and the freshness after several days is better than expected. Agreed with the prefecture and private companies in Tottori Prefecture, registered the trademark of ice temperature for preservation of fresh food at around 0 ℃, and then established a national ice temperature association on the nationwide network and joined the association. Disclose that there is a fact other than the act of prohibiting the use of the Japanese language called ice temperature.

  This fact is the explanation of the ice temperature instantaneous thawing machine in the description of the pamphlet before the release of the instantaneous thawing technology in 0 ° C water held by our low-temperature equipment developer who does not expect the existence of the Ice Temperature Association. On the other hand, a person in charge of the company called the Ice Temperature Association prohibits the use of ice temperature words other than members of the Phonetic Association, and if you want to use the ice temperature, you want to join the Ice Temperature Association. The fact that there was a telephone contact with the developer of the present invention, and the membership materials were also received later.

  From the past 100 years, the wisdom of life in the common sense category of farmers in Tohoku and Hokuriku, the freshness of fresh vegetables on the soil under snow at around 0 ° C, which never freezes due to the synergistic effect of soil temperature, soil bacteria, and the cold insulation of snow. The person concerned cannot be aware of the well-known fact of preserving fruits.

  Therefore, although there is a problem in the current state of trademark registration that is not usable even though it is in Japanese, the temperature called ice temperature, the fact that there was a request phone that can be used, the circumstances called ice temperature in the explanation of the present invention Please understand that the two letters of ice temperature cannot be used in the explanation of the present invention as long as there is a law related to trademark registration as a citizen of a lawful nation. .

  The pressure treatment process of freezing and thawing treatment is an absolute condition for maintaining the freshness of fresh materials, but for the removal of the prejudice that can be said to be a long-standing practice that many conditions are actually difficult Based on the theory of the present invention, a description will be given based on test examples.

  First, as a general remark of freezing processing, whether it is underwater processing processing or in-air processing processing, the lower the temperature of freezing processing is, the better it is not, and depending on the thermal conductivity of the processed material, the core freezes. It is a well-known fact that the difference in freezing time between the outside and the core occurs until the time difference is longer, and the temperature difference between the outside and the core leads to tissue destruction due to the shape and composition modification of the frozen ice crystals, In the present invention, until the core of the processed product reaches the target refrigeration temperature, the entire processed product is pressurized to suppress freezing of the contained water as much as possible. If it is released, the outside and the core can be instantaneously frozen, and for that purpose, the time difference of reaching the core freezing temperature is reduced, and the lower the temperature, the shorter the better result, the freezing temperature is That is, the lower one is better.

  Also, in the thawing process, the temperature difference from the surroundings of the processed product is not naturally defrosted for a long time, but the pressure applied to the entire processed product is not only the external pressure but the external and core pressures are the same. When the pressure is applied numerically, the core and the outside start to defrost at the same time due to instantaneous pressure release, and it is possible to completely prevent the deterioration of freshness due to natural thawing for a long time with the conventional temperature difference. Thawing at temperature can be performed, or decompression with a desired degree of thawing is possible by releasing the pressure before complete thawing.

The principle is that the molecular structure of water is H ₂ O, and no one knows the bond between hydrogen 2 and oxygen 1, but the nature of pure water has a boiling point of 100. It is well known that the melting point is 0 ° C., the melting point is 0 ° C., and the melting point of ecological water containing various substances in water molecules is 0 ° C. or less.

  However, the melting point of water is 0 ° C, and the atmospheric pressure is 1 atm. The melting point in the pressurized environment is not 0 ° C, and it does not freeze to a certain temperature range depending on the degree of pressurization. It is considered that the change in the hydrogen molecular bond structure between water molecules is due to denaturation due to pressurization by examining the fact that it dissolves. Covering the weakening of the ecological tissue at the plant, normalizing it, and also preventing fluid leakage to the outside of the tissue, that is, preventing drip. The processed material contains this water property and pressure. This is applied to the freezing and thawing treatment of the water.

  The merit of freezing processing in antifreeze water and thawing treatment in antifreeze water or clean water is heat conductivity, food that cannot be processed underwater with vacuum packaging, or inert gas such as nitrogen gas sealed with oxygen In the case of processed products that are bare and cannot be processed in water, the disadvantage is the cost of packaging costs. However, if you compare the merits and demerits of tangible and intangible, the advantage will become obvious.

  In the case of thawing treatment in pressurized water, by attaching a low band of wave energy-heat conversion of about 200 KHz with an underwater ultrasonic transducer, the underwater wave undulation with a certain width and simultaneous operation of pressurized pressure are faster. Frozen processing and thawing processing are possible, and there is no loss of freshness quality. Vacuum packaging of frozen nigiri sushi made with three-week-old shari, wasabi, and food ingredients collaboration can be done in a matter of minutes, with no drip The developers themselves were also amazed that they were able to taste the same quality as if they were grasped right in front of them.

  At the same time, it is possible to wash underwater harmful substances attached to the surface of fish and fresh vegetables by attaching an underwater ultrasonic transducer to cause underwater vibration, and a frequency band with a low degree of thermal conversion of vibration energy and 0 ° C. The synergistic effect of the surrounding ambient water temperature and the pressurized pressure demonstrated a very effective cleaning function.

  In the case of air treatment, ultrasonic vibration was oscillated at any frequency in the atmospheric pressure of 1 atm. However, there was no difference in freezing time and thawing time. Takes 20 hours, and the more the air pressure in the pressure-resistant treatment tank (9) increases, the more the ultrasonic vibration output increases, the synergistic effect between the air pressure and the frequency band, In the simultaneous freezing and simultaneous thawing, the thawing in a remarkable minute unit time became possible especially in the thawing.

  The air-freezing process and the air-thawing process of the processed product are exactly the same as in water. The only difference is whether the contact medium is water, air, or an inert gas. The functions related to pressure release are exactly the same.

  To say the difference, water is transferred more quickly in the same temperature environment due to the difference in heat transfer coefficient between water and air as contact media, or water and inert gas. For example, there are things that can be put naked, those that are vacuum packed because they can't be put naked, and vacuum packaging that leads to inevitable space-sealed sealed packaging due to shape collapse. There are advantages and disadvantages, but in the case of sealed packaging underwater processing is difficult due to various circumstances, it is possible to perform freezing processing in the air, the same machine, which can be freely selected according to the purpose of use. The effectiveness of comes out.

  Now, according to conventional preconceived knowledge, in-frozen processing and in-air thawing processing is a natural long time treatment that is the root of all evil, so the freezing processing is put in a cold warehouse as it is for one to two days. Since the thawing process takes a long time for natural temperature difference thawing, it must be thawed on the previous day or the previous day, and it must be thawed as if it were left unattended. Loss generation, and long-term natural oxidation in the air and long-time cold air drying inevitably cause deterioration due to temperature differences between the outside and inside, and the quality of the product is inevitable. I have done it.

  However, no matter how much in-air freezing processing or in-air thawing processing, if the molecular properties of water are ultimately investigated, as with freezing processing and thawing processing in water, in the air, freezing can also cause freezing of the outside and the core at the same time. Similarly, in the case of thawing, if the ambient atmosphere temperature is set to the limit temperature before freezing, at that temperature, simultaneous thawing start of the outside and the core part, regardless of the difference in the thermal conductivity of the processed material, Thawing is possible in minutes.

  At the same time, in the case of aerial treatment, unlike frozen processing and thawing processing in water, the ambient atmosphere is a gas, so the frozen nigiri sushi of boiled rice and raw fish collaboration food of shari, wasabi, and material In this case, depending on the type of material, the conventional aerial treatment can be applied to sea urchin, which is considered difficult to freeze due to the deterioration of taste, Japanese confectionery that has collapsed in shape design due to vacuum packaging, and remains in its original shape without any defects. , Freezing processing of core and outside, anti-oxidation filling with inert gas in pressure-resistant treatment tank and freezing and thawing, freezing temperature can be lowered even at -80 ° C, impossible with antifreeze water but in the air Therefore, a temperature of -60 ° C. or lower and oxygen-free quick-frozen and quick-thaw, especially tuna loin size, can be frozen or thawed at the core and outside at the same time.

  At the critical temperature just before freezing in chilled processing, a delicate temperature control is required, and the temperature inside the pressure-resistant treatment tank is set to -1 ° C by electrical thermistor control and specified with an error of less than ± 1 ° C. Since the temperature was maintained, the control temperature sensing control error width was ± 5 ° C as in the past, and there was no deterioration of freshness due to repeated undesired freezing and + 5 ° C high temperature entry. In the setting, there is no tissue damage due to the enlargement of the low-temperature freezing rush ice crystals of the food, and no deterioration of the freshness of the low-temperature fermentation due to the shift to around + 5 ° C.

  In the case of underwater thawing treatment, how to shorten the thawing time without heating is a big game in maintaining the freshness. From that point of view, the heat energy conversion degree of wave energy is small and changes to the tissue only in the frequency band. In an example of underwater refrigeration processing, the core part and the outside are instantly frozen and underwater thawing treatment is applied to -35 in the case of applying underwater waves to the processed material with a wavelength band and output that do not cause water and coupled with de-icing of water molecules by pressurization. From the fact that the 30-centimeter horse mackerel at ℃ refrigeration was thawed at a core temperature of -1 ° C in 2 minutes at a water temperature of 2 ° C, the thawing process can be performed with an instantaneous time difference in minutes. It will be a great merit supply that will lead to a revolution in the distribution industry.

  Also, as one of the equipment functions according to the present invention, the temperature change of the processed material (1) in the processing process can be performed in a non-contact, minute-by-minute temperature change data at all times. It enables verification, and is the most useful function in freezing processing, thawing processing, chilled processing, and each processing process.

  For this, a non-contact infrared irradiation temperature sensor (27) is installed so that infrared rays are applied to the processed material (2) in the pressure-resistant treatment tank (1), and the pressure-resistant treatment tank (1) is always or periodically in operation. Irradiation is performed intermittently and can be verified by digital numerical visual confirmation or by a temperature sensing monitor device (28).

  In the past, the freezing process and the thawing process in the air are impossible to confirm when the freezing and the thawing are completed due to the difference in natural temperature, and various problems arise due to the core being unfrozen or the core not being thawed. However, in the present invention, the non-contact infrared irradiation temperature sensor (27) in the tank is loaded in the pressure-resistant processing tank, and the processed object (1) is irradiated with infrared rays to measure the surface temperature of the processed object. The reason why the processing degree of the processed product can be discriminated by the temperature sensing outside the pressure-resistant processing chamber (5), the monitor monitoring, etc. by the display of the freezing processing temperature and the thawing processing temperature is that in the freezing, the freezing temperature of the core portion It is a feature of the present invention of the pressure treatment that the external temperature is higher than the ambient ambient temperature until it reaches, and in the thawing process, when the external temperature reaches the limit temperature before freezing, the core is the same. While measuring the temperature of the processed material in the antifreeze water from the surface of the antifreeze water Temperature measuring devices not found possible, but there is only installed under water, but take expensive at low temperatures waterproofing, sometimes sometimes worn.

  However, the reason why it is possible to make a judgment based on the antifreeze water temperature is that it can be judged because it is a function that allows simultaneous processing of the outside and core of the processed material (1). When the processed material (1) is charged, the water temperature in the pressure-resistant processing chamber (1) temporarily rises, and when the specified freezing water temperature is reached, it can be determined that the freezing is almost complete. Processed products frozen at 35 ° C are loaded into treated water at around + 2 ° C, the water temperature temporarily drops, and when thawing by pressurization ends, there is a phenomenon that the temperature approaches the + 2 ° C water temperature. The condition of the thawing can be determined. This condition is related to the volume of the work piece to be processed with respect to the volume of the pressure process chamber (5), and at the same time the pressure process chamber (5 ) Pressure resistant processing by the refrigerant circulation cooling pipe (23) capable of cooling operation in (5) the temperature directly control - a condition setting When Le.

  Regarding the pressure refrigeration processing and pressure thawing processing of the processed product (1), the operating environment atmosphere temperature is preferably the same in all places in the pressure processing chamber (5), and the pressurized water freezing box (19), In the pressurized water thawing box (20), the antifreeze water (17) or the chilled hot / cold water is circulated and convected, and at the same time, this water flow helps the thawing of the laminated core of the laminated refrigeration block such as small fish. In order to equalize the temperature distribution in the pressurized air freezing box (21) and the pressurized air thawing box (22), an independent reflux fan is installed in the pressure resistant processing chamber (5). Note thermal energy and low temperature insulation of electrical equipment.

  The effects of underwater wave and air wave on freezing and thawing have many advantages because it is more than 1 atmosphere pressurization, and in the pressure processing chamber (5), it becomes underwater waves underwater. In the air, it becomes an air wave, and the wave is oscillated by electric application of the ultrasonic transducer (30), but even if it is caused by air oscillation. A synergistic effect with the pressurized pressure in the air was more effective than expected.

  In the case of pressurized underwater refrigeration, the ultrasonic vibrator (30) oscillates in water, causing underwater waves in water with high pressure density, and a large vibration reaching force to the core of the processed material. By selecting the ultrasonic vibration frequency band, energy-to-heat conversion at the ice melting limit temperature will not damage the work piece structure, and at the same time, external freezing will be delayed, and ultrasonic output will be stopped as soon as the core freezing temperature is reached. At the same time, by stopping the pressurizing pressure, the function is improved by simultaneous freezing of the double part and the core part.

  In the case of thawing processing in pressurized water, underwater waves easily reach the core due to pressurization, and due to the synergistic effect with the pressurized pressure, the frozen ice starts to defrost simultaneously at the core and the outside. It is amazing that thawing was achieved in minutes.

  In the case of refrigeration in pressurized air, the ultrasonic vibrator oscillates in the air, causing high-pressure pressure waves in the air, and reaching the core of the workpiece that cannot be assumed at atmospheric pressure. The force is large and the frequency band is selected to delay external freezing of the processed material by energy-heat conversion in the ice melting limit temperature wavelength band that does not damage the tissue, and at the same time the core freezing temperature is reached, the ultrasonic output is stopped. The function of air refrigeration was improved by stopping the pressurization pressure at the same timing.

  Even in the case of thawing in pressurized air, the functions and effects are the same as those in the freezing process, and it is easy for the air wave in the pressurized air to reach the core, and synergistic effects with the pressurized pressure enable in-air thawing. .

  The major factor of the deterioration of freshness that the processed product (1) is subjected to in the conventional refrigeration processing, thawing processing, or refrigerated storage is that both the natural freezing processing in air and the natural thawing processing in air As long as the temperature is low-temperature treatment, moisture transpiration drying due to a decrease in the relative humidity in the air is that the atmospheric air pressure is 1 kg / cm. Even if the air is humidified, the gas molecules are dry and large water particles are swimming in the air. However, moisture transpiration does not stop from the processed material (1), and the amount of water transpiration is attached to the surface of the processed material (1) and absorbed by cell osmotic pressure. It is a rushing phenomenon, a better effect than not humidifying, and it is just a beautiful thing to say in words, but naturally, if it is reduced below the atmospheric pressure value, drying is promoted in a vacuum drying condition, but pressurizing above atmospheric pressure The effect increases even if it is humidified for the first time, and pressurization Water evaporation from the processing material by the boundary (1) is pressed.

  It is a well-known fact that in fresh foods, oxidative degradation is accelerated at the same time as the death of the raw material, and color degradation and freshness quality degradation occur by combining the fusion reaction of all substances contained in the processed product and oxygen in water or air. However, there are two types of preventive measures, oxygen blocking by filling with an inert gas that can be used together in the present invention, and oxygen blocking by vacuum packaging or air blocking packaging.

  Because of the instant freezing process or the instant thawing process of the present invention, the oxygen barrier by the packaging of the freezing process that can be performed is rolled up with a thin film for each processed product in the case of household use or small-scale stores, and is -35 ° C. External freeze-hardening by quick freezing or placing the processed material (1) on the underlying thin film film, or placing the thin film on the processed material loaded in a shallow bottomed container If the oxygen is blocked by placing it manually or by automatic wind pressure from the top, it is possible to make a very simple oxygen-blocking package. Thin film can be easily peeled off, and is intended for pre-freshness protection and curing when vacuum packaging is used as a final storage frozen product. After that, the processed product has a soft shape, whether it is vacuum packaging or container storage. Original shape even if is there can be kept frozen early.

  Whether the food is frozen or not is determined by the freezing technology, and the same can be said by the thawing technology. For example, in the case of Hokkaido sea urchin, 80% of the sea urchin is produced in Sakhalin today. It is desirable to preserve, but unfortunately, the conventional natural freezing technology does not produce a product with taste, color, etc., and it is an absolute raw food even after thawing, so if the freshness, quality color, taste changes, the product value will be lost and it is currently on the market Since it cannot be commercialized due to quality deterioration even if it is frozen with any refrigeration machine, the current situation is that it is distributed as a chilled food that has only one week, and the thaw test one month after freezing in the present invention Then, the freshness and quality of marvel, color and taste, this is the characteristic of sea urchin containers, with bottom and rim miniature-wooden crate bottom, moistened paper and sea urchins on top of the wrapping paper. Put a thin film on the entire surface Surface momentarily frozen as it is -50 ℃ the gas in the environment, then vacuum pack, those things that you saved in one month -20 ℃, and food and extract in a pressurized gas, drew rave reviews.

  In addition, the method of vacuum packaging from the beginning, and the moisture evaporation and oxidation by the conventional low-temperature dry gas, which is filled in a gap container with a space reduced as much as possible and filled with an inert gas to shut off oxygen. There is a method for avoiding this, and it is natural that an outside air sealed welded container similar to vacuum packaging is desirable as much as possible.

  Lastly, in recent years, Japan has a commitment to reducing carbon dioxide emissions in the world. Solar and wind power generation cannot be profitable from the current rate of conversion of solar power to any natural environment subject to rainless wind. It is also possible to install a power generation device with national assistance, but in addition to that, use all the rotation drive conduction equipment on the earth, or the equipment driven fluid material such as pipe water flow, pipe compressed air, hydraulic equipment, etc. If this is the case, it will be a private generator using existing power, which can play a part in CO2 reduction, and it will be connected to the compression drive motor of the treated water cooler catalyst of the present invention, and the rotor rotation of the power generation motor It is equipped with a function to generate electricity every time the cooling device is operated and store it in the storage battery.

  The following effects were found from the experimental results of the present invention.

  According to the present invention, the function of a conventional refrigeration refrigerator is a well-known thing. However, in addition to the conventional refrigeration storage chamber, the pressure-resistant processing chamber for pressure refrigeration processing, In addition to the conventional refrigerated storage chamber, the pressure-resistant processing chamber for pressure thawing processing, pressure chilled processing, both pressure processing chambers, selective use of pressurized water treatment and pressurized air treatment, at the same time underwater wave washing , Etc. are the same machine, and have multiple names and surnames that can change the operation purpose according to the purpose by selecting the function.

  Regardless of whether it is a refrigerator or a refrigerator for home use or business use, any processed product can be instantly processed by reducing the temperature in the pressure-resistant processing chamber to -35 ° C to -60 ° C by underwater or air treatment. It can be frozen.

  Regardless of whether it is a refrigerator or a refrigerator for home use or commercial use, if the temperature in the pressure-resistant processing chamber is lowered to -35 ° C to -60 ° C by underwater treatment or air treatment, As much as possible, any processed product can be instantly frozen with high freshness and high quality by simultaneous freezing of the outside and the core.

  Regardless of whether it is a refrigerator or a refrigerator for home use or business use, any processed product can be thawed instantly if the temperature in the pressure-resistant processing chamber is set to around 0 ° C. by water treatment or air treatment. .

  Regardless of whether it is a refrigerator or a refrigerator for home use or commercial use, it can be thawed instantly at the temperature at which any processed product can be eaten immediately if the temperature in the pressure-resistant processing chamber is brought to room temperature by water treatment or air treatment. Therefore, there is no time to deteriorate and it can be thawed instantly.

  Regardless of whether it is a refrigerator or a refrigerator for home use or business use, if the temperature in the pressure-resistant processing chamber is set to room temperature to 0 ° C by water treatment or air treatment, it is possible to apply pressure and water waves as much as possible. By starting the simultaneous thawing of the outside and the core, any processed product can be defrosted instantly with high freshness and high quality.

  Due to the simultaneous instantaneous freezing of the outer core due to the pressurization and wave of the processed material, in the case of large catch, the processing capacity is large, so it can be frozen and stored on the freezing, and it depends on the market price. Unprocessed food can be processed.

  In the thawing process of processed products, due to pressurization and wave motion, the outside and the core start to melt at the same time, and the freshness remains unchanged. Thawing will eliminate various tangible and intangible economic losses.

  If the processed product is already frozen and processed by another company, the freshness quality of the frozen product is instantly reproduced by simultaneous thawing of the outside and the core according to the present invention, so that the quality of frozen products can be distinguished. It will be possible and will be superior in future transaction conditions.

  Various foods that could not be obtained by conventional natural freezing and natural thawing can be distributed globally as frozen processed products.

  The block frozen foods with small fish and shredded food layers are almost impossible to defrost the core part due to the characteristics of block freezing, and the imported food that has been confused conventionally has the function of thawing completion in about 15 minutes. Expected to be effective in the factory line.

  In spite of the fact that refrigeration equipment used for maintaining freshness is the fate of frozen foods, it is only refrigeration equipment that ignores the thawing process. However, the present invention was the first time that a series of equipment from freezing to thawing was born.

  Nigiri Sushi Shari's molded frozen products, which are called the frozen charcoal circulated all over the world, are now shipped more from China than from Japan. The sushi-specific blended rice is cooked with care and mixed with the special blended vinegar, and the original shape of the shape held by a large material that hides the vividness of the chia, letting it squeeze at a suitable name temperature, let the wasabi Nigiri sushi, cover the entire surface in a thin film with sushi shape, instantly freeze at -45 ° C in-air pressurized refrigeration, vacuum-packed in shape frozen and fixed for international transportation- Stored at 20 ° C for 4 weeks. Naturally, transpiration and aerial oxidation can be completely prevented even when stored in a freezer, and frozen nigiri sushi from 4 weeks ago is as fresh as it was at the moment. If the quality and quality of the nigiri sushi can be maintained by freezing the typical collaborative food nigiri sushi, the ingredients and food that cannot be frozen will be processed. It was also found that global sales channels can be expanded for all foods.

  By installing a generator, it also has a private power generation function every time it is operated, and it contributes to energy saving including equipment lighting by storing electricity.

  Besides this, there are no tangible and intangible effects including various effects on future distribution forms.

  A refrigerator-freezer (2) with a pressure-resistant processing chamber (1) for subjecting the processed product (1) to pressure refrigeration processing, pressure thawing processing, pressure chilled processing, etc. A chamber (4) and a pressure-resistant processing chamber (5) used for pressure refrigeration processing are installed.

  The pressure-resistant shape of the pressure-resistant processing chamber (5) is a shape having a strength corresponding to the pressure, and can be any shape as long as it has a pressure-resistant stress, whether it is a cylindrical shape with a hemispherical shape at both ends or a polygonal shape.

As long as it is a pressure vessel, the necessary material thickness of the pressure-resistant processing chamber (5) is sufficient to prevent aging deterioration, but it is usually the same as a compressed air power line for industrial factories with a maximum of 7 kg / cm ^2. If special pressurization is required, select and install a separate pressurization model and, of course, make it a strength member for the highest pressure.

  Further, the refrigerator compartment (6) of the refrigerator-freezer with pressure-resistant processing chamber (2) is equipped with a refrigerated storage chamber (7) and a pressure-resistant processing chamber (5) used for pressure thawing processing. The strength shall be as safe as that used for freezing.

  The function of the refrigerator-freezer (2) with a pressure-resistant processing chamber is an oxygen-free chamber in the freezing chamber (3) and the refrigeration chamber (6) to prevent oxidative deterioration in addition to the above-described pressure-freezing processing function and pressure-thawing processing function. (8) may be provided.

  In addition, an ice making chamber (9) to be installed and a freezing chamber (10) enclosed in a pressurized ice block for the processed product (1) may be provided as necessary.

  At the same time, with an emphasis on safety, as a precaution, the pressure-resistant processing chamber wall (11) is pressure-penetrated and one or more specified pressure numerical safety valves (12) are mounted.

  From the common sense as a pressure vessel, the reinforcement of the opening of the pressure-resistant processing chamber wall (11) is based on the shape and reinforcement of the insertion door (13) of the processed object (1) and the pressure-resistant processing chamber (5 ) Is an internal pressure, the insertion port door (13) can be closed with a strong press-tightening, and the opening edge of the pressure-resistant processing tank chamber (1) can be used as a door frame, so that it can sufficiently withstand the internal pressure. Desirably, pressure leakage is prevented.

  The internal temperature of the pressure-resistant processing chamber (5) is set from −35 ° C. to -60 ° C. or lower as required when the pressure is increased to -60 ° C. If there is a temperature difference from the ambient environment temperature, The outer wall of the pressure-resistant processing chamber wall (11) is thermally isolated by a heat insulating material (14), and sometimes a multi-vacuum heat insulating wall (15) structure is used only in the food insertion chamber without using the heat insulating material (14). is there.

  The internal cooling device (16) of the pressure processing chamber (5) used for the pressure refrigeration processing is a cooling that can be applied to both the pressurized water refrigeration processing and the pressurized air refrigeration processing of the pressure processing chamber (5). Method is desirable.

  That is, a cooling pipe for heat exchange by compression and expansion of the cooling refrigerant of the internal cooling device is directly mounted in the pressure-resistant processing chamber wall (11), and directly cools the pressure-resistant processing chamber (5). To do.

  The cooling inside the pressure processing chamber (5) provided in the refrigerator compartment (6) for use in pressure thawing processing is usually desirable to be thawed in an atmospheric environment of 0 ° C. In such a case, for example, when thawing frozen nigiri sushi, the temperature may be around 4 ° C. or higher in the refrigerator compartment (6), in which case the inside of the pressure processing chamber (5) used for pressure thawing treatment There is no need to cool down.

  In the case of refrigeration under pressure and thawing under pressure, antifreeze water (17) with the addition of ethyl alcohol certified by the Food Sanitation Law is filled in the antifreeze water filling box (18).

  At the same time, depending on the physical properties of the processed product (1), or depending on the product type, antifreeze water may be used in the case of freezing in pressurized water and thawing treatment in pressurized water in antifreeze water (17) with good thermal conductivity. The filling box (18) is filled with antifreeze water (17), and the processed product (1) is loaded as a pressurized water freezing box (19) and a pressurized water thawing box (20), respectively, and a pressure resistant processing chamber. Insert into (5) and pressurize.

  In addition, depending on the physical properties of the processed product (1) or the type, it may not be possible to process in the antifreeze water (17) even if the thermal conductivity is poor. ) Are not filled with antifreezing water (17), but are loaded with the processed material (1) as a pressurized air refrigeration box (21) and a pressurized air thawing box (22), respectively. Insert into 5) and pressurize.

  When the antifreeze water filling box (18) is filled with the antifreeze water (17) and when the antifreeze water (17) is filled, the workpiece (1) is loaded and the pressure resistant processing chamber ( 5), the internal pressure of the pressure processing chamber (5) is cooled by the refrigerant circulation cooling pipe (23) mounted on the inner wall of the pressure processing chamber (11), and the antifreezing water (17 ) Takes a little time to reach the specified temperature. Therefore, it is desirable to insert the processed product (1) when the antifreeze water (17) temperature reaches the specified freezing temperature.

  In the freezer compartment (3) and the refrigerator compartment (6) of the refrigerator-freezer (2) with a pressure processing chamber, in addition to the pressure processing chamber (5) for each processing purpose of the pressure refrigeration processing and pressure thawing processing, In order to prevent oxidative degradation of the processed product (1) by providing an oxygen-free chamber (8) in whole or in part, the purpose is filled with nitrogen gas or other inert gas (24). Sometimes achieved.

  The freezer compartment (3) and the refrigerator compartment (6) of the refrigerator-freezer with pressure-resistant processing chamber (2) are independent models of the independent freezer (25) as an independent freezer (25) and an independent refrigerator (26). Some of the pressure processing chamber (5) for pressure refrigeration processing and / or the pressure processing chamber (5) for pressure thawing purpose are also placed in the independent refrigerator (25). It is also possible to increase the capacity by installing either one or both of the pressure processing chamber (5) for pressure refrigeration processing and the pressure processing chamber (5) for pressure thawing purpose. is there.

  Although the display of the room temperature of the freezer compartment (3) and the refrigerator compartment (6) of the refrigerator-freezer (2) with a pressure processing chamber has been conventionally performed, in addition to that, the pressure processing chamber (5 for each processing purpose) ) Or the temperature of the pressure-resistant processing chamber wall (11), the temperature of the filled antifreeze water (17), and the temperature of the processed product (1) inserted for each processing purpose are very important. In particular, since it is important for business use, the pressure-resistant processing chamber wall (11) is directed through the pressure-proof processing chamber and directed into the pressure-resistant processing chamber (5), and a non-contact infrared irradiation temperature sensor (27 ) And a temperature sensing monitor device (28) is installed as needed outside the refrigerator-freezer (2) with a pressure-resistant processing chamber.

  Depending on the volume in the antifreeze water filling box (18), the antifreeze water flow pump (29) may be installed because the temperature distribution of the filled antifreeze water (17) needs to be uniform. This antifreeze water flow is not only an effect of uniforming the temperature distribution, but in the case of the pressure thawing process, the thawing speed was increased.

  By installing the ultrasonic vibrator (30) in the pressure-resistant processing chamber (5) for each application of the refrigerator-freezer (2) with the pressure-resistant processing chamber, There was a synergistic effect in the atmosphere inside the tank, which was greatly affected by vibrations in the pressurized atmosphere that could not be assumed at atmospheric pressure. However, if the installation location is attached to the bottom of the pressure-resistant treatment chamber (5) in the water, it is filled with antifreeze water. Although there is some frequency output attenuation in the bottom plate of (18), in the case of aerial oscillation, it is mounted from the top or toward the bottom part.

  Lastly, prior to the entire industry that has left the power source of private power generation, it will become a private power generator (31) using the rotating equipment of the present invention. If the manufacturer applies it to all models, it is a carbon dioxide reduction work that can be done from today, but unfortunately, major equipment manufacturers, especially motor manufacturers, are eager to meet the demands of our company. You should know the factor to sway.

It is a freezer refrigerator with a pressure processing chamber, and the freezing chamber is equipped with a pressure processing chamber for the purpose of freezing, and the refrigerator compartment itself is a pressure processing chamber for thawing purposes. is there. It is the perspective view of a pressure-resistant processing chamber loaded in the refrigerator-freezer with a pressure-resistant processing chamber, and a partial perspective view. It is a perspective view of a non-freezing water filling box in case a freezing room or refrigeration room itself is a pressure-resistant processing chamber.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Processed object 2 Refrigerated refrigerator with a pressure-resistant processing chamber 3 Freezing chamber 4 Freezing storage chamber 5 Pressure-resistant processing chamber 6 Refrigerated chamber 7 Refrigerated storage chamber 8 Anoxic chamber 9 Ice making chamber 10 Freezing chamber enclosed in ice block 11 Pressure-resistant processing chamber wall 12 Specified pressure numerical safety valve 13 Insertion door 14 Heat insulation material 15 Multiple vacuum heat insulation wall 16 Internal cooling device 17 Sudo water 18 Antifreeze water filling box 19 Pressurized water freezing box 20 Pressurized water thawing box 21 Pressurized air freezing box 22 Pressurized air Medium thawing box 23 Refrigerant circulation cooling pipe 24 Inert gas 25 Independent equipment freezer 26 Independent equipment refrigerator 27 Non-contact infrared irradiation temperature sensor 28 Temperature sensor monitor device 29 Antifreeze water flow pump 30 Ultrasonic vibrator 31 In-house generator

Claims (9)

The processed product (1) referred to in the present invention refers to all foodstuffs and academic specimens for the purpose of processing such as freezing processing, thawing processing, ice block enclosing freezing processing, and the like.
In the present invention, the refrigerator-freezer (2) with a pressure-resistant processing chamber is a processing method for a processed product (1) for household use or business use. The chamber (4) is partially pressure-resistant processing chamber (5), or the entire freezing chamber is pressure-resistant processing chamber (5), and a part of the refrigerator compartment (6) is the refrigerator storage chamber (7). The pressure-resistant processing chamber (5) is installed in the part, or the refrigerator-freezer (2) with the pressure-resistant processing chamber in which the entire refrigerator compartment (6) is the pressure-resistant processing chamber (5).
An anoxic chamber (8) may be provided in the freezing chamber (3) and / or the refrigerated chamber (6), or only in one of them, an ice making chamber (9) and an ice block enclosed freezing chamber (10). Also, it refers to a refrigerator / freezer (2) with a pressure-resistant processing chamber of versatile and high functionality for home use and business use, which can be installed and additionally equipped with all or some of these functions.
The structure of the pressure processing chamber (5) installed in the freezer compartment (3) of the refrigerator-freezer (2) with the pressure processing chamber and the pressure processing chamber (5) installed in the refrigerator compartment (6) has various shapes. Considering the current social design of pressure-resistant shapes, various shapes that are compatible with safe pressure-resistant strength are used.
The material of the pressure-resistant processing chamber (5) uses SUS304 or SUS316 for the stainless steel material to ensure food safety and safety as a rust-proof material. However, depending on the special application such as chemical processing for business use It is also possible to use titanium steel.
The pressure resistance value of the pressure-resistant processing chamber wall (11) varies depending on the processing purpose, shape, thermal conductivity, and target processing time of the processed object (1), but the minimum pressure is 2 kg / cm. The upper pressure is usually less than 7 kg / cm at the industry standard power pressurization pressure, but depending on the type of work processed product (1), etc., the pressure increase can be sufficiently handled by adding the pressure increase. Simultaneously with the member thickness, a plurality of specified pressure numerical safety valves (12) are mounted.
The opening around the insertion port door (13) of the processed product (1) installed in the pressure-resistant processing chamber wall (11) is subjected to sufficient reinforcement processing such as double steel plate processing, and it deteriorates over time. Although it has a strength-holding structure that avoids accidents that cause pressure-resistant strength attenuation due to brittle fracture due to stress and rust, etc., when directly cooling the pressure-resistant processing chamber (5) below the ambient temperature, the pressure-resistant processing chamber The wall (5) may have a heat insulating structure by a heat insulating material (14) or a structure of a multiple vacuum heat insulating wall (15).
The inside cooling device (16) may cover all cooling including the inside of the pressure processing chamber (5) installed inside the freezing chamber (3) and the refrigeration chamber (6), or the pressure processing chamber ( 5) Independent cooling may be used, and the cooling structure of each chamber is the same as much as possible, and the anti-freezing water filling box (18) of ethyl alcohol-added antifreezing water (17) is provided in the pressure resistant processing chamber (5). In the pressurized water refrigeration box (19) for refrigeration purposes, in the pressurized water thawing box (20) for thawing purposes, and in the pressurized atmosphere unless ethyl alcohol added antifreeze water (17) is filled. The refrigeration box (21) becomes a pressurized air thawing box (22) for thawing purposes.
The pressure processing chamber (5) is fixedly installed, and the boxes (19), (20), (21), and (22) inserted therein can be easily taken out and loaded from the pressure processing chamber (5). Shape.
Ethyl alcohol-added antifreeze water (17) is mainly used by filling it in a pressurized water freezing box (19), but sometimes the added amount of ethyl alcohol is also added to the pressurized water thawing box (20) by several percent of the amount of treated water. Then, it may be used in pressurized water at around -2 ° C.
Thawing in pressurized water at around -2 ° C, processed product (1) When thawing at a core temperature of 0 ° C or lower, ethyl alcohol with a slight addition of ethyl alcohol to lower the antifreeze water temperature below freezing point Anti-freeze water (17) is used, but normal tap water is thawed at around refrigeration temperature + 4 ° C. so that it is not frozen and antifreeze water is not required.
The pressure-resistant processing chamber (5) internal cooling method in the case of refrigeration is preferably a hermetic cooling method considering the pressure inside the pressure-resistant processing chamber (5), but the cooling mechanism process of the internal cooling device (16) is Heat energy generated by compression and expansion of the refrigerant in the pipe The refrigerant circulation cooling pipe (23) of the refrigerant itself, the temperature in the pressure processing chamber (5) in which the pressure processing chamber wall (11) is welded, and the freezer storage The reason why it is desirable to cool to a temperature lower than the standard −20 ° C. of (4) is that as the pressurizing pressure increases, the thermal energy-conversion degree of the pressure is small, and at the same time, the temperature is lowered. In addition, the refrigeration processing time is shortened, and the influence of drying transfer in the case of refrigeration in the pressurized air and defrosting in the pressurized air due to the low temperature relative humidity drop in the pressure-resistant processing chamber (5) is reduced. The original freshness-maintaining frozen processing temperature of -35 ° C is solid However, for frozen processed products including tuna loins and blocks, -60 ° C is the right theory, but for ethyl alcohol-added antifreeze water (17), -40 ° C is the limit, and naturally it is below -40 ° C. In refrigeration processing, it is limited to refrigeration in pressurized air, and depending on the application, -60 ° C or lower is selectively mounted. However, the -20 ° C freezing storage temperature is only a freezing processed storage, and this storage- It goes without saying that fresh foods frozen at 20 ° C. have a taste that is not worthy of food.
It should be noted that the reason why the pressurized refrigeration process and the pressurized thawing process are adopted is probably the hydrogen transfer bond between water molecules due to the pressure from the molecular structure of water, which is all the water contained in the processed product (1). There is a phenomenon in which solids cannot be maintained by pressurization due to pressurization, and if the properties of this water molecule are used, the frozen water will thaw and freeze by pressurizing at ambient temperature below freezing. It is possible to maintain non-freezing even at temperature, and it applies the same phenomenon under pressure in water or in the air, and in high-pressure pressurized water, there is no heat drying due to the water due to instantaneous rapid heat transfer, Instantaneous freezing processing and instantaneous thawing processing can be performed with maintaining tissue freshness, and at the same time, freezing is not performed by pressurization even in low-conductor pressurized air or in a freezing temperature atmosphere environment, and instantaneous pressure release is performed at the same time as the cooling temperature reaches the core. Depressurization returns to atmospheric pressure and suddenly The part and the outside can be frozen at the same time, and in the low temperature range of −35 ° C. or lower, there is no destruction of the structure due to fine water crystals. In the case of freezing and thawing of conventional fresh foods, the core part can be thawed at the same time as thawing starts, there is no deterioration in freshness, and both freezing and thawing can be performed, and both fresh water and pressurized air can maintain freshness and shorten the time. It has become possible to completely prevent oxidative degradation, moisture transpiration, and tissue erosion caused by frozen crystals due to natural long-time freezing and natural long-time thawing.
If necessary, freezing and thawing can be performed by filling an inert gas (27) such as nitrogen gas or carbon dioxide into the pressure-resistant processing chamber (5), and an oxygen absorbent is loaded. This may reduce the degree of oxidation during processing.
Based on the above, it is a well-known fact that the boiling point of water at atmospheric pressure of 1 atm is 100 ° C and the melting point is 0 ° C. Judging from the volume expansion phenomenon that rises in a surface tension shape with an inclination from the center of the water surface to the container water line, water has a specific gravity difference between solid and liquid, and the specific gravity at the refrigerated storage temperature of + 4 ° C is the maximum, Many substances can be obtained by artificially pressurizing underwater pressure and atmospheric pressure in addition to natural atmospheric pressure in frozen water or pressurized air for freezing and thawing the processed product (1) having frozen water. Because of the nature of water molecules, the boiling point and melting point of water change depending on the pressure difference. If the atmospheric pressure is low, the water in the processed product (1) evaporates. If changed, it is large due to hydrogen transfer bonds between molecules. Effectively utilizing the properties of water with different melting points, pressure-resistant processing chambers in the freezer (3) and refrigeration chamber (6) of the refrigerator / refrigerator (6), which have not changed at all for decades, It is the present invention that is equipped with 5) to completely change the function of a conventional refrigerator-freezer and cope with the global change of the times.
Depending on the type of processed product (1), oxygen freezing and oxygen freezing can be performed, but it is possible to reduce dissolved oxygen in the water treatment. Oxidative degradation of the processed product (1) occurs in the process of conventional natural long-time freezing and long-term natural thawing in the air, and there is no time to cause oxidative degradation in the pressurized instantaneous treatment of the present invention. However, darely, in the treatment of high-grade fish, etc., the oxygen absorbing material is loaded into the pressure-resistant processing chamber wall (10) by a simple method, and the processed product (1) is subjected to freezing in a pressurized atmosphere, and It also prevents the progress of oxidative degradation during the thawing process in pressurized air, but if it requires more oxygen-free refrigeration and oxygen-free thawing process, nitrogen gas, carbon dioxide gas, or other Inert gas (24) pressure processing chamber (5 It goes without saying that complete oxygen-freezing processing and oxygen-freezing treatment can be performed by filling in the water, and it is highly effective and effective in complete freshness maintenance freezing processing and freshness reproduction thawing with high-grade expensive ingredients. Or a refrigerator-freezer with a pressurized freezing chamber and a pressurized thawing chamber.   The inside of the freezing chamber and the refrigeration chamber other than the pressure processing chamber (5) is also filled with an inert gas (24) to maintain the antioxidant freshness in water or in the air. A refrigerator-freezer with a pressurized freezing room and a pressurized thawing room.   3. The pressure processing chamber (5) is provided in all or part of the freezer compartment (3) of the independent freezer (25) in the presence of the refrigerator and the freezer as independent devices. A refrigerator-freezer with a pressurized freezing chamber and a pressurized thawing chamber in water or in the air.   The pressure-resistant processing chamber (5) is provided in all or a part of the refrigerator compartment (6) of the independent refrigerator (26) in the presence of the refrigerator and the freezer as independent devices. A refrigerator-freezer with a pressurized freezing chamber and a pressurized thawing chamber in water or in the air.   The pressure-resistant processing chamber wall (11) is pressure-penetrated and a non-contact infrared irradiation temperature sensor (27) is attached, and the internal temperature of the pressure-resistant processing chamber (5) and the temperature transition of the processed material (1) are confirmed. 5. The refrigerator-freezer with a pressurized freezing chamber and a pressurized thawing chamber according to claim 1, which is operated and can be operated and controlled by a temperature sensing monitor device (28).   The antifreezing water flow pump (29) is installed in the pressure processing chamber (5), and the temperature distribution of the antifreezing water (17) such as ethyl alcohol-added antifreezing water filled in the pressure processing chamber (5). The refrigerator-freezer with a pressurized freezing room and a pressurized thawing room in water or in the air according to claim 1, wherein a water flow is generated for equalization and the promotion of collapse of the laminated frozen material block.   The ultrasonic vibration element (32) is loaded in the pressure-resistant processing chamber (5), and the vibration element in the frequency band up to 200 KHz and the high frequency band between 200 KHz and 2000 KHz is oscillated in water to generate wave energy. The underwater according to claim 1, wherein the underwater wave is given, and a synergistic effect with the pressurized water in the tank is added to increase the rate of underwater freezing and thawing of the processed product (1) and the washing effect by the underwater wave. Or a refrigerator-freezer with a pressurized freezing chamber and a pressurized thawing chamber.   The ultrasonic vibration element (32) is loaded in the pressure-resistant processing chamber (5), and the vibration element in the frequency band up to 200 KHz and the high frequency band between 200 KHz and 2000 KHz is oscillated in the air in the tank. The air vibration of the space wave in the pressurized gas in the tank completely different from the atmospheric pressure is large, and the high rate of air freezing and air thawing of the processed product (1) due to the synergistic effect with the pressure treatment The refrigerator-freezer with a pressurization freezing room and a pressurization thawing room of Claims 1 thru / or 6 in which it was made.   As an aid to international efforts to reduce carbon dioxide, which is a cause of global warming, using the rotating equipment operation of the present invention, driving power generation by a rotating motor with a generator or a power transmission device using a rotating motor rotating shaft A refrigerator-freezer with a pressurized freezer compartment and a pressurized thawing chamber according to claim 1, wherein a self-generator (28) such as a machine is mounted.

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