JP2009060887A - Laminated block material-thawing machine by low-temperature underwater ultrasonic wave motion - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a laminated block material-thawing machine which is suitable for thawing the laminated block-frozen material by using low-temperature underwater ultrasonic wave motion and equipped with sterilizing function. <P>SOLUTION: This device for thawing is provided by equipping an underwater-waving ultrasonic wave generator 8 that transmits wave motion into a thaw-treating layer for underwater thawing, added with ethyl alcohol for sterilizing and adjusting freezing temperature, and a pump for forming water flow for accelerating the thawing of the laminated block, as well as, as necessary, installing sterilizing devices, such as, a chlorine-adding sterilization device, an ozone sterilization device, an underwater ultraviolet light sterilization lamp 18, or a conveyer for underwater transportation, in a suitable manner. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention can be applied to freeze-processed products in various fields ranging from foods to medical clinical ecosystems in the era of increased distribution of frozen processed products internationally or domestically. Is a small fish that is considered to be non-thawable in addition to warm water, which is impossible in natural thawing from the previous day. , Thieves, shrimps and other laminated block frozen foods can be thawed in about 15 minutes in cold and warm water at around 2 ° C, and the freshness at the time of processing freezing can be reproduced as it is with ultrasonic underwater wave water flow stirring and thawing This is the field of technical mechanisms that perform thaw processing.
Also, with the same machine and the same mechanical structure, it is converted to antifreeze water by adding ethyl alcohol, and the outer and core parts of frozen processed foods such as frozen foods are simultaneously operated by operating and stopping ultrasonic underwater waves for a certain period of time. It can be frozen in the near future, and at the same time, it can be used for washing and sterilization of the outer parts of fresh vegetables that are not frozen from freshly-frozen foods. It puts a stone in the product technology and distribution fields.

  The current refrigeration technology is an industry in which the heat medium is liquid or gas and can be commercialized by simply freezing the surrounding environment at a low temperature. If there is a poor frozen processing technology product, for example, freshly fished fish caught just under the equator and exposed to land at a temperature around 40 ° C for hours, freshly degraded materials are sorted again after landing. Packed in a long time, then finally, this is also naturally frozen in the cold warehouse for a long time, and the freshness deteriorated frozen processed fish over time at the ambient temperature in the warehouse is also the difference in freshness of goods after freezing processing Visual discrimination is almost impossible even for professional distributors, and the only thing that consumers eat with frozen products frozen is frozen ice cream, even though the absolute thawing process is inevitably fate , Original frozen processing The conventional refrigeration processing technology company left the point freshness reproduction thawing technology, and the above-mentioned laminated block refrigeration processed product was simply the refrigeration form convenient for handling regardless of the thawing consumption, Internationally, all the companies in the distribution process are drinking boiled hot water by thawing block freezing, and even in Japan's major food processing companies, processing companies all over the world ignore the freshness, The current situation of running hot water thawing to avoid disturbing food processing lines is a blind spot that currently only has natural thawing technology for a long time in the air even when thawing ordinary frozen products.

  The factor behind this development of thawing technology is that for a long period of time, thawing of retort-packed cooked food is different from freshness reproduction, so it is eaten by instant high-temperature exothermic cooking with a microwave oven for cooked food. Although it is a well-known fact, in the case of frozen processed fresh fish and meat, natural thawing takes a long time from the previous day, so it is common sense that temperature difference thawing by running tap water, which ignores freshness, is common sense. , Fish, meat, etc., as it is natural, the freezer manufacturer's pamphlet also has a picture of the water thawing state, and in the air thawing, it is frozen at -20 ° C to -60 ° C Transfer from a low-temperature storage to a cold storage or refrigerator at around 5 ° C or a refrigeration time of 12 to 24 hours. For large fish such as tuna, the temperature difference in air over a long period of time Defrosting is a common thawing technique In the industry, both frozen processing and thawing treatment algae are common sense that biological water drip due to tissue destruction due to surface moisture transpiration due to low temperature relative humidity in the air over a long period of time, and one-point concentrated thawing technology on how to reduce drip However, it is the technical level of thawing at present, and what is referred to as rapid thawing, even if the plasma charge is dissipated by the high voltage electrode or the ultrasonic wave is dissipated in the air inside the refrigerator and the refrigerator air, the microwave oven in terms of freshness There is no big difference from thawing.

  In both the past and the present, if it is a true fresh food frozen product industry, consumption by presenting freshness reproduction technology at the end of self-frozen products is an original corporate social responsibility, but thawing is natural thawing in refrigerated storage Even the end-consumer, the purchaser, is an old-fashioned preconceived sensation, and even the long-time defrosting preconception of long-term thawing is imagined to be the root of various evils. In the current situation, the name of frozen processed goods has spread the synonymous sense of freshness deterioration, which is also a bad 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.

  After the completion of the freezing process for any inferior freezing process, the storage temperature and storage period after the completion of the freezing process are not known by anyone other than the parties, and even the frozen food distribution industry and the purchasing consumer will not know it. As for the freshness itself, the long-term freshness degradation and thawing process does not reveal the true freshness even after thawing, and if you focus on the raw freshness after thawing to the freezer processor, the answer to be sure is the freshness degradation at the time of thawing, In addition, due to the necessity of thawing the required amount from the day before sale for long time natural thawing, the quality of the clarified after thawing is inferior even if it is inferior and exchange is not possible, and in addition the necessary amount in advance In the current thawing, the profit loss in the disposal of the remaining amount of sales or the loss in the disposal continues due to the immaturity of the global thawing technology, and unavoidably large tangible and intangible losses continue.

  As long as the duty to reduce power consumption is a national obligation, power generation should be performed using all rotating equipment operations, in addition to the heat insulation structure of the thawing tank (1). There is no such response at all in the field of equipment.

  The first thing that can be said about the conventional thawing technology for frozen processed products is that natural thawing of long-term temperature differences is a major issue, and it can be said that the root of various evils is long. By thawing, much of domestic and imported frozen fish pays attention only to distribution packaging, and most of them are distributed in lots in laminated buttocks freezing processing. For these laminated block frozen products, the natural temperature from the previous day Only a small thickness around 50mm around the laminated block is decompressed without the effect of differential thawing, and most of the laminated blocks with a width of 450mm, length of 500mm, and thickness of around 300mm cannot be thawed, and even major companies are aware of the deterioration of freshness. So, it is no exaggeration to say that all the problems of the thawing process will be solved if these problems are solved without deteriorating the freshness.

  In-air natural thawing that uses the blocking air of the conventional thawing technology as a medium is a natural temperature difference thawing in a very low efficiency, and even if various waves other than the magnetron exothermic frequency band are diffused in the air Also, the air wave transmission force is weak, it does not show up significantly in the thawing time, and it will be naturally thawed for 12 to 24 hours, depending on the object for a long time, and this long-time natural thawing is the root of all evil. A minute-unit thawing process is desired.

  In-air thawing is a temperature difference between the medium air temperature and the material to be thawed, which has a low temperature propagation rate from the outer shell to the core. If the air temperature is high, freshness degradation will occur even if the thawing time can be shortened to some extent, and conversely, thawing with medium air in the vicinity of cold temperature has a small temperature difference width, so that it can be lowered at the same time as thawing for a longer time. In fact, surface moisture transpiration quality deterioration occurs due to the relative humidity reduction, biological water drip phenomenon occurs, and long-time thawing is the greatest cause of freshness deterioration and quality reduction.

  In the air medium temperature difference thawing as in the air for a long time, regardless of the thawing temperature, especially at a refrigeration temperature of around 4 ° C, there are also adhesion germs that can be said to be absolute and sometimes the growth of pathogenic bacteria. Although it is frozen in vacuum packaging freezing even if fungal growth suppression is included, both of them, the thawing treatment of the frozen figure of the stuffed naked vacuum package can be the same time without any thawing time difference, especially In natural thawing for a long time, the risk of occurrence of raw food products such as sashimi and sushi is high, and it is desirable to wash and sterilize a naked product to be thawed.

  In distribution companies and end-decompressing sales companies, it is necessary to thaw in advance the required daily sales and shipment of thawed products in advance for long-time defrosting, assuming the planned amount in advance. Because of this difference, the disposal cost of the excess amount of the pre-thawing stock, and the emergency thawing regardless of the taste in the case of the shortage must be drained and thawed. For this reason, it is desired to avoid thawing for a long time, and if possible, thawing in minutes.

  Even if we develop new frozen foods and plan global sales promotion in the current food industry, we spend a long time for thawing processing of fresh frozen foods with medium air with low temperature transmission rate. Since the deterioration of freshness is also overlapped, the number of days that can be distributed after thawing is shortened, and there is a true story of a frozen Japanese confectionery store in North America that it is impossible to handle, considering the disposal loss and freshness of the leftovers, natural temperature difference for a long time Thawing has also hindered the development of new frozen food products.

Means to solve the problem

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

  The temperature of the thawing treated water as the ambient temperature condition necessary for maintaining the freshness is a cold temperature of around 2 ° C, and the freshness maintenance thawing is a sufficiently low temperature. However, if the freezing point is lowered by adding ethyl alcohol, the thawing temperature is -2 ° C. It can be thawed in treated water, but in that case, it can be thawed by maintaining it at about 0 to 8 ° C, which is the freezing point of the material to be thawed, in the treated water cooling device. If you lower the antifreeze water temperature, you can use it for refrigeration machines.

  In order to keep the thawing treated water at 0 ° C. or lower and also to help sterilize the attached fungi for hygienic management, ethyl alcohol is added at a constant ratio with respect to the amount of thawing treated water.

  The thawing treatment water is thawed with non-freezing water. The thawing temperature of the frozen processed product frozen by the freezing and storage temperature of -35 ° C is about -5 ° C. In order to thaw the outer part and the core part of the object to be thawed in a momentary minute unit time in defrosted water at around -5 ° C, osmotic wave heat with exothermic energy equivalent to -5 ° C What is necessary is just to give conversion energy.

  In this conductive water at −5 ° C., the defrosting heat conversion energy wave transmitted to the core of the object to be thawed is an ultrasonic vibration underwater wave energy and has only a certain frequency band.

  Ultrasonic vibration underwater waves with various wavelength bands can be selected from a wide range of effective wavelength bands, easy to procure on the market, and can be selected according to the time zone required for thawing. The underwater wave energy generated by the sonic transducer is transmitted from the outer shell of the object to be thawed to the core, and the thawing is rapidly performed by weak heat conversion without affecting the living tissue, which is different from the magnetron microwave range.

  Since the thawing completion time of the material to be thawed refers to the time when the thawing of the core is completed, the ultrasonic vibration underwater wave energy is also the water pressure of the highly conductive decomposition treated water that covers the periphery of the material to be thawed. Although the wave energy is instantaneously transmitted from the outer portion of the object to be thawed to the core portion, the received wave energy is inevitably higher in the outer portion received energy than the core portion, and therefore ahead of the core portion. 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 outer part of the living body tissue will be more than necessary until the thawing is completed. In order to make the thawing completion time of the outer part and the core part as close as possible, the decomposition water temperature is maintained at around -5 ° C and the preceding thawing of the outer part is delayed. Depending on the material to be thawed, the outer and core parts can be thawed as much as possible. It is also possible to use a one hour.

  The ultrasonic waveband of underwater wave thawing energy is 2.45 GHz in Japan for the heat-treated magnetron microwave oven, and the high-temperature tropical wavelength of 900 MHz in the US cannot be used. In order to avoid changes in the composition of the wave, in order to keep the thermal conversion degree of the ultrasonic wave energy low, the wavelength band between a minimum of 21 KHz and a maximum of around 2000 KHz is a single wavelength band or a plurality of wavelength bands. By using it, rapid thawing is possible with ultrasonic vibration of thermal energy-conversion temperature to the extent necessary for ice melting at the core temperature of the defrosted material at around -5 ° C in the -5 ° C water temperature of the decomposition treated water. 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 thawed material is defrosted water with good conductivity using low-temperature ultrasonic wave energy-heat conversion that can be deiced without causing tissue transformation, and water from a cold temperature of 2 ° C. to -5 ° C. By thawing to the core of the object to be thawed directly in the wave, it is possible to thaw in a unit that can be said to be instantaneous when compared with the time required for conventional thawing by thawing in a wavelength band that avoids the compositional flaws necessary for defrosting. It is.

  In addition to this, the more important thing is that there is a big difference in the thawing time when the thawing water is stagnant and when it is flowing. In the material to be thawed, the flow of thawing treated water is also an absolutely essential requirement, and it has also been found from experimental results that it is desirable that this flowing water stream collides with the laminated block. By blowing a water stream on the inner wall of the thawing treatment tank with a fixed pipe, it was possible to thaw in about 15 minutes.

  When the object to be thawed is in close contact with the element surface of the ultrasonic transducer, vibrations in the entire thawed water are impaired, so a metal mesh wall is installed or thawed with a certain gap from the inner wall of the thaw treatment tank. A cylindrical wire mesh that can be rotated in the treated water is installed, and the object to be thawed in the treatment tank is thawed while maintaining a certain distance from the ultrasonic transducer surface.

  In the case of a continuous thawing machine for business use, the SUS conger chain that defrosts and moves through the thawing water is used for underwater running thawing, but in the case of a floating thawing object, the SUS conveyor chain To prevent falling off the conveyor, hold it with a drop lid with side walls to prevent it from falling off the conveyor.

  Adhesion sterilization of the material to be thawed is necessary even if ethyl alcohol is added to the thawed water, but the amount of ethyl alcohol added that drops the freezing point to around -5 ° C is 10% as long as it is after the war In some cases, an underwater ultraviolet germicidal lamp may be installed. However, in a small machine, the thawed water becomes a clean thawed water if it is replaced every appropriate number of times.

  If the long-time thawing of the conventional air thawing neck point with an air medium is shortened to minutes by thawing the ultrasonic vibration underwater wave, the necessary amount can be thawed whenever necessary, and thawing in advance. There is no need to worry about the remaining amount of food or the quality deterioration of thawed products.

  At the same time, by freezing fine ice molecules by rapid freezing with water freezing and thawing treated water with ethyl alcohol-added antifreeze water, there is no tissue defect at the time of freezing, and fine freezing molecular ice dissolution is also possible at the time of thawing. Since freshness degradation and quality degradation are also eliminated, and freshness reproduction at the completion of freezing is possible, fresh fish meat is naturally taken into consideration without worrying about the processing time by thawing processing, and frozen food distribution of all other foods Diversified development is possible.

The invention's effect

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

  In the thawing treatment water in the thawing treatment water at a temperature of around 2 ° C to around -5 ° C, thawing at the ice melting temperature limit wave energy can immediately reproduce the freshness at the time of freezing. In contrast to products that deteriorate in moisture transpiration due to long-time thawing in addition to the time required for completion, depending on the quality of the freshness instantly reproduced at the time of freezing, the number of days for maintaining the freshness quality after thawing may be longer or shorter, and over the counter Since the number of days that can be sold is determined by the freshness at the time of freezing, it is an important point as a device that can select and determine the frozen processor and the frozen processed product.

  Of particular importance is the ability to thaw a laminated block frozen product in the same time as a single fish thawing to the center of a large shaped laminated block by the water flow of the laminated block thawing promoting pump. The fact that most of the factory's imported foods are laminated block refrigeration is also a great merit.

  If we show the standard of the thawing time in the experimental reality, when thawing a frozen head of the tail and tail of 30cm, which was frozen at -35 ° C, The thawing time when the core temperature is -1 ° C is 15 minutes in the case of an ultrasonic frequency band of 50 KHz, and is about 12 minutes in the case of 1500 KHz wavelength water wave thawing. Was about 5 minutes, but in vacuum packaging, the naked figure and thawing time were the same.

  In the present invention, there is no tissue transformation deterioration and biological water drip phenomenon due to surface moisture transpiration due to relative humidity reduction due to conventional natural low-temperature thawing in the air. Degradation is all avoided by thawing in water.

  In restaurant kitchens, etc., after receiving a visitor menu order, sufficient cooking time can be maintained by starting thawing, and management tangible and intangible losses due to excessive or insufficient scheduled thawing from the previous day of the conventional method are eliminated. .

  In addition to washing the surface adhering fungi and other substances on the surface of the material to be thawed, the addition of ethyl alcohol for the purpose of reducing the freezing point antifreeze water has a slight sterilization effect. Hygienic management became possible.

  In case of sterilization on the surface of the material to be thawed, including imported fresh fish, if the effect is insufficient with the addition of ethyl alcohol, the sterilization is normally performed by synergism of ethyl alcohol and ultrasonic waves using an underwater ultraviolet germicidal lamp. Improve the effect.

  Adhesive pesticides that cannot be visually checked for fresh vegetables can be maintained with freshness. Thawed water at around 2 ° C can be ultrasonically cleaned, and cleaning of fresh vegetable salad before cooking leads to improved restaurant store reliability. .

  In the distribution process, especially when it is necessary to stock up the fish species that you want, or when it is timed, you can use a freezer. However, the present invention often leads to an improvement in business profits.

  Shrimp black shrimp by thawing peony shrimp, which was impossible with any thawing technique, can be thawed with fresh pink color at the same time, and the sweetness after thawing was confirmed to be sweet compared to the conventional, but similarly The reason for the increased sweetness of the frozen confectionery in the present invention awaits further research.

  In conventional thawing of frozen rice cakes with straw, thawing time is more than necessary, so it is necessary to boil until freezing due to the deterioration of freshness, or to perform hot water thawing when necessary. As a result of solid-state propagation vibration resonance, Hokkaido mochi was thawed in about 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 ingredients due to the hardening of the meat, 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 of the object to be thawed in ice-warm water is around 5 minutes when the underwater ultrasonic wave is applied from the abalone shell side, and it is received from the shell side of the shellfish. The wave thawed for 3 minutes.

  Since the core temperature of the thawing product is around -5 ° C and the fillets of salmon, salmon, etc. can be thawed in a short time, in the case of the United States, more than 90% of Japanese restaurants are managed by third countries other than Japan. From sashimi of various fishes, shredded fish, wasabi, thick and thin soy sauce, Japanese sashimi dishes can be shipped around the world by vacuum-packed freezing. In the present invention, it is completely thawed in 2 to 3 minutes. As a result, it was confirmed that a similar global revolution of various frozen processed foods was possible.

  For nigiri sushi, a complete Japanese-style frozen nigiri sushi plate with wasabi and fish species loaded on a shrimp loaded with packed murasaki and gari is quickly frozen in a vacuum pack. If you defrost in a foreign Japanese-style restaurant in 15 minutes and replace it with Japanese dishes, you can now grab sushi at a Ginza sushi restaurant at a 90% third-country Japanese-style restaurant. It can be eaten in the same way as sushi, but in this case, it is not cold and thawed because it is thawed immediately, and the thawing treatment water temperature is 5 to 10 minutes at room temperature. There was no time to cause deterioration of the freshness of the material, and completely fresh material was reproduced. The spiciness of wasabi and the sweet taste of gully were not lost, and it was very delicious.

  In the case of a pre-thawed stock product from the day before the conventional natural thawing, if an excessive thawing product is generated on that day, the amount of ethyl alcohol added to the thawing treated water should be increased to a maximum of 59.999%, -50 ° C Because it is lowered to the following freezing processing temperature, underwater ultrasonic washing wave instantaneous freezing processing can be performed in minutes, hygienic and freshness is fixed once, and freshness is reproduced at the time of thawing again, no loss occurs .

  Since the material of the thawing treatment tank (1) is mostly food, it is desirable to use SUS304 or SUS316 stainless steel material from small household machines to large commercial machines, but reinforced plastics can also be used.

  Various types and sizes of thawing tank (1) depending on the installation location, thawing amount, physical properties, work control system, etc. Although it changes, both shall be heat insulation structure processing tanks (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 the side wall are made into a double tank and the gap air is sucked with a vacuum pump, the external decorative steel plate work is unnecessary, the welding cost and the plate material cost are almost the same, and the heat insulation efficiency is improved.

  The purpose of heat insulation of the thawing treatment tank (1) is that, in the case of thawing fresh food, especially fish and meat in water, a slight change in biological composition depending on the temperature of the thawing treatment water (3), that is, a slight deterioration in freshness is sustained. In order to prevent the freshness of the product to be thawed (4) from being deteriorated, the treated water cooling device (5) is about 2 ° C to -5 ° C. Maintain with.

  In small-sized small processing equipment for home use or business use, the water temperature of the thawing treated water (3) is either room temperature or ice block cooling water (6) because it is not used continuously and is almost instantly thawed. In order to be effective at 1 to 2 ° C., the treated water cooling device (5) may not be installed.

  If it is necessary to thaw in cold / warm water below freezing point, try to make the thawed water (3) into antifreeze, but considering that most of the material to be thawed (4) is food, thawed water (3) In order to maintain the water temperature at -5 ° C, ethyl alcohol (7) should be added to around 10% of the amount of thawed water (3) in the water, but the water temperature sensor of the treated water cooling device (5) Since the continuous repeated avoidance limit temperature of ON and OFF of the contact of the electrical component relay is around 0.25 ° C., the sensing error of the temperature control thermistor electric circuit was set to 1 ° C.

  An ultrasonic transducer (9) controlled by an underwater wave ultrasonic oscillator (8) electric circuit is treated on the bottom surface of the thawing tank (1), the side wall surface of the tank, and the surface of the water drop with the tank lid. Depending on the shape and size of the tank, one surface or a plurality of surfaces may be attached to each surface or a part of the surface to form the 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. The ultrasonic band is used in a single band or a plurality of bands. The higher the frequency band, the higher the thermal conversion rate of the ultrasonic vibration energy, and the higher the temperature, the higher the temperature of the object to be thawed (4). In order to bring about an increase in core temperature, in the thawing treated water (3) in the cold and warm zone, it is used in the frequency band of maintaining the defrosting limit temperature that does not affect the structure of the defrosted material (4) due to the defrosting temperature of the frozen ice itself. .

  The cooling maintenance temperature of the thawing treated water (3) is around 2 ° C to -5 ° C for freshness maintenance in the case of fresh foods, etc., but the underwater wave thawing treated water in the thawing treatment tank (1) While the temperature distribution in (10) is made uniform, the most important ultrasonic wave oscillation of the ultrasonic vibrator (9) is 90 degrees from the horizontal element surface of the wave vibrator (9) although there is a water surface or wall reflection wave. In consideration of the fact that it has straight wave motion in the right angle direction, the laminated buttocks thawing promotion pump water flow (11) is applied to the inner central thawing of the thawing object (4) of the laminated block refrigeration. Thawing of the block-frozen object (4) is accelerated quickly by the function of the underwater wave thawing process water (10), and at the same time, the internal agitation effect is obtained even when maintaining the uniform water temperature in the thawing tank (1).

  In a state where the object to be thawed (4) is stagnant and stationary in the thawing treatment tank, if the straight ultrasonic wave underwater from the ultrasonic transducer (9) is received at a single point concentration, In order to avoid the attenuation of the underwater wave power of the entire thawing treated water (3) at the same time as the local thawing promotion phenomenon, the object to be thawed (12) in the underwater rotating net (12) mounted in the thawing treatment tank (1) 4) is loaded and thawing is performed evenly by rotating operation, or thawing treatment water (3) by SUS net conveyor chain (13) is submerged and defrosted for a certain period of time. (1) An inner wall-mounted ultrasonic transducer (9) is mounted with an underwater wave dispersion network (14) with a gap of about 20 mm from the surface of the underwater oscillating element, and the object to be thawed (4) is even when it is stationary. Thawing was possible.

  At the same time, the thawing treatment tank (1) equipped with the SUS mesh conveyor chain (13) and the underwater wave dispersion network (14) is a floating or sinking object (4), and the water dropping lid attached to the thawing treatment tank lid. The underwater surface is fitted with a side wall drop lid (15) facing the sliding direction of the SUS net conveyor chain (13) to prevent the object to be thawed (4) from falling to the bottom of the tank and from remaining in the tank. In order to improve the efficiency of the thawing process.

  The thawing treatment using the underwater wave thawing treatment water (10) of the present invention is impossible in the natural thawing in the air. ) The various fungi that are absolutely attached to it have only a slight sterilization effect even when ethyl alcohol (7) is added, and a chlorine addition sterilizer (16) similar to tap water is installed, and 0.1 ppm of odorless chlorine is added, or ozone Although a sterilizer (17) may be attached, usually an underwater ultraviolet germicidal lamp (18) is installed to improve safety.

It is a bucket type whole device sectional view of a supersonic wave underwater wave thawing promotion pump water flow thawing machine, and a part perspective perspective view. FIG. 2 is a cross-sectional view of a rotating net cage type of an ultrasonic underwater wave thawing promoting pump water flow thawing machine, partially a perspective view. It is a conveyor-type whole apparatus sectional drawing of a ultrasonic wave underwater wave thawing | desorption promotion pump water flow defroster, and a one part perspective perspective view. FIG. 3 is a sectional view of a whole apparatus of a small ice breaking type of an ultrasonic underwater wave thawing promoting pump water flow thawing machine, and a partial perspective perspective view.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Thawing treatment tank 2 Heat insulation structure processing tank 3 Thawed treated water 4 Thawed object 5 Treated water cooling device 6 Ice lump cooling water 7 Ethyl alcohol 8 Underwater wave ultrasonic oscillator 9 Ultrasonic vibrator 10 Underwater wave thawed water 11 Lamination Block thawing promotion pump water flow 12 underwater rotating mesh rod 13 SUS net conveyor chain 14 underwater wave dispersion net 15 drop cover with side wall 16 chlorination sterilization device 17 ozone sterilization device 18 underwater ultraviolet sterilization lamp 19 electric control panel

Claims (3)

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 icing temperature around 0 ° C, a treated water cooling device (5) is installed, but in small models such as for emergency operation or home use, lump ice is introduced and ice lump cooling water is added. In (6), thawing treated water (3) is cooled to around 2 ° C and thawing operation is performed, and the physical properties of the material to be thawed (4) are difficult to thaw at each company, such as small fish, bandits, shrimp, etc. Even when thawing the laminated block frozen fish, etc., the thawing treatment water (3) at around 2 ° C. can be thawed instantaneously.
For small household models that are not used continuously, it is possible to use a small ice block and water temperature of 2 ° C to 0 ° C. (5) may not be installed.
When continuous thawing is performed with the treated water cooling device (5), the thawing treated water (3) will not freeze if the freezing temperature of fresh water is 0 ° C. In consideration of the sterilization effect, ethyl alcohol (7) of about 5% by weight of the treated water is added to lower the freezing point of the thawed treated water (4) to about -3 ° 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 object to be thawed (4) loaded in the thawing treatment tank (1), the water temperature unevenness in the entire area of the tank may be averaged and the protective water temperature may be difficult to thaw. A pipe for discharging the thawing promoting pump water flow (11) to the thawing object (4) is attached.
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 close to the ultrasonic vibrator (9), the underwater wave in the frozen water (3) of the object to be thawed (4) is greatly attenuated. When the object to be thawed (4) is loaded into the rotating underwater reed net (12) and swallowed in the upside-down floating water or thawed in the food processing line, the water in the thawed treated water (3) is kept constant. The object to be thawed (4) while being driven in the thawed water (3) by the SUS net conveyor chain (13) moving in the slide under time Achieve a uniform thawing.
At this stage, when the non-thawing product is difficult to thaw, such as a laminated block frozen fish, the wave water is discharged by the thawing promoting pump water flow (11) toward the non-thawing product (4) in the thawing treated water (3). However, the same applies to the case of the underwater rotary mesh cage (12) and the SUS mesh conveyor chain (13).
When thawing the floating material to be thawed (4) with the underwater rotating net (12), the entire underwater rotating net (12) and the inside of the underwater rotating net (12) are completely separated from the thawed water (3). Conveyor that is rotated in water, but the object to be thawed placed on the SUS mesh conveyor chain (13) floats and drops, so it does not get damaged even if it comes in contact with the thawing tank lid with the conveyor-width side wall. -Install and operate in parallel.
In addition, in order to prevent the object to be thawed (4) in the thawing treatment tank (1) from being placed in a stationary state, the ultrasonic vibrator (9) can be prevented from approaching or closely contacting the ultrasonic vibrator (9). An underwater wave dispersion network (14) is installed in water with a constant gap of about 20 mm to disperse underwater waves in water, thereby avoiding single point concentrated waves.
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 installed. The addition of 7) is not performed, and the effect of sterilization by ultrasonic waves is somewhat gas.
All of the various electric application operating devices equipped in the present invention are controlled by an electric control panel (19), and are a laminated block product thawing machine by ultrasonic waves in cold / hot water.   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 a fresh food underwater ultrasonic cleaning apparatus before freezing or before cooking because of the removal and sterilization function of the above chemicals and bacteria.

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