JP2019080586A - Sterilization method, sterilization system and preservation method - Google Patents

Abstract

To provide a sterilization method, a sterilization system and a preservation method which is suitable for circulation or preservation step or the like of an object for which, prevention of bacteria growth or adhesion of bacteria is required.SOLUTION: A sterilization method in one embodiment comprises: a first sterilization step for spraying gasified sterilization water to a fresh food, for sterilizing a surface of the fresh food; and a second sterilization step for, when a container in which the fresh food subjected to the first sterilization step is packed, is arranged on a space surrounded by a wall part and the container is transported or preserved, discharging gasified sterilization water to the space, for sterilizing the space. In addition, the amount of the sterilization water consumed for a unit time in the second sterilization step, is smaller than the amount of the sterilization water consumed for a unit time in the first sterilization step.SELECTED DRAWING: Figure 2

Description

  Embodiments of the present invention relate to sterilization methods, sterilization systems and storage methods.

  In recent years, the concern for the safety of various food products and the like is increasing. For example, fresh foods such as fruits and vegetables are no exception, and their growth processes are, of course, safety in each distribution process such as harvesting, collecting or processing, packing, transportation, storage and sales to consumers. Measures are desired.

  One of such measures is to prevent the growth or adhesion of bacteria in fresh food and the like. It is expected that food safety will be ensured and that the damage of fresh food etc. will be prevented by performing appropriate washing processing or sterilization processing on fresh food etc. before reaching the consumer.

  However, depending on the type of perishable food, existing washing and sterilization treatments may not be suitable. For example, some fruits and vegetables such as strawberries are not suitable for washing and sterilization using a liquid such as washing with water.

  In addition, fresh food that has been packaged once is rarely subjected to processing such as sterilization before it reaches the consumer. For example, in the process of transport and storage which occupies a large weight as time from shipment to delivery to consumers, at present, there is hardly found means for suppressing the growth of bacteria such as fresh food by methods other than cooling.

JP, 2013-99472, A Japanese Patent Application Publication No. 2003-339312

  The problem to be solved by the present invention is to provide a sterilizing method, a sterilizing system and a storage method suitable for the distribution or storage process of an object requiring prevention of growth or adhesion of bacteria.

  In the sterilization method according to one embodiment, a first sterilization step of sterilizing the surface of the fresh food by spraying the sterilized water to the fresh food, and the fresh food which has been subjected to the first sterilization step is packaged And a second sterilizing step of sterilizing the space by releasing the vaporized sterilizing water to the space when the container is placed, transported or stored in the space surrounded by the wall portion. Furthermore, the amount of sterilizing water consumed per unit time in the second sterilization step is smaller than the amount of sterilizing water consumed per unit time in the first sterilization step.

FIG. 1 is a view showing an example of the process of production and distribution of fresh food. FIG. 2 is a view for schematically explaining the sterilization system and the sterilization method according to the first embodiment. FIG. 3: is a figure which shows roughly one structural example of the 1st sterilizer contained in the said sterilization system. FIG. 4: is a figure which shows roughly one structural example of the 2nd sterilizer contained in the said sterilization system. FIG. 5 is a flowchart showing an example of the sterilization process according to the first embodiment. FIG. 6 is a photograph of the culture medium in which bacteria were cultured in an experiment for verifying the bactericidal action of the vaporized sterilizing water. FIG. 7 is a photograph of the culture medium in which bacteria were cultured in an experiment for verifying the bactericidal action of the vaporized sterilizing water. FIG. 8 is a photograph of the culture medium in which bacteria were cultured in an experiment to verify the bactericidal action of the vaporized sterilizing water. FIG. 9: is a figure which shows roughly one structural example of the 1st sterilizer which concerns on 2nd Embodiment. FIG. 10: is a figure which shows roughly one structural example of the 2nd sterilizer which concerns on 2nd Embodiment. FIG. 11 is a flowchart showing an example of the sterilization process according to the second embodiment. FIG. 12: is a figure which shows roughly one structural example of the 2nd sterilizer which concerns on 3rd Embodiment. FIG. 13 is a photograph of the culture medium in which bacteria were cultured in an experiment for verifying the bactericidal action in the case of dehumidifying in addition to the release of vaporized sterilizing water. FIG. 14: is a figure which shows roughly one structural example of the 2nd sterilizer which concerns on 4th Embodiment. FIG. 15 is a view schematically showing a configuration example of a vaporization apparatus according to a fifth embodiment. FIG. 16 is a diagram showing an outline of differential pressure ventilation according to a sixth embodiment. FIG. 17 is a graph showing the results of an experiment on differential pressure ventilation. FIG. 18 is a graph showing an outline of an experiment of differential pressure ventilation for stacked packing containers. FIG. 19 is a graph showing the results of the experiment shown in FIG.

  Several embodiments will be described with reference to the drawings. The same or similar elements are denoted by the same reference symbols throughout the embodiments, and the redundant description will be omitted. Each figure is a schematic diagram for the purpose of helping understanding of the embodiment, and although the shape, size, etc. of elements shown in each figure may differ from actual ones, these are disclosed in the following disclosure and the like. It may be changed as appropriate in consideration of technology and the like.

  Each embodiment discloses a sterilization system and a sterilization method for sterilizing a fresh food or a space around the fresh food and the like in a fresh food distribution process. The fresh food includes, for example, fruits and vegetables such as fruits and vegetables, meats and fish and the like. In this embodiment, fresh food is described as an example, but in addition to processed foods, raw materials, intermediate foods, and additives for processed foods, decorative products such as fresh flowers, etc. The sterilization method, sterilization system, and storage method of each embodiment may be applied as appropriate to the sterilization, transport, and storage methods of hygiene products and the like, and all other objects that require the prevention of bacterial growth or adhesion.

  Here, as an example, a process of production and distribution of fruits and vegetables is shown in FIG. As shown in the flow of this figure, fruits and vegetables are harvested when the seedlings are grown outdoors or in an indoor farmland such as a plastic greenhouse or in a growing place such as a plant plant, and are grown moderately. The harvested fruits and vegetables are collected at the collection site and subjected to various processing as needed. Furthermore, fruits and vegetables are packaged in predetermined units. The packing referred to here includes, for example, packing of a predetermined number or a predetermined weight, and accommodation in a packing container such as a cardboard box or a special packing case. After packing, the fruits and vegetables are shipped and transported by the transport company to the seller or the like. As modes of transportation, transportation by vehicles such as trucks or trains, transportation by ships, transportation by aircraft, and the like are assumed. Also, in general, this transportation is performed in a state where the packaged fruits and vegetables are stored in a loading platform, a loading space, a container or the like. When fruits and vegetables arrive at a seller or the like, they are stored in a storage place as needed, displayed at a storefront or the like at appropriate timings, and sold to general consumers, or delivered to a food service provider or the like.

  In each embodiment, it is assumed that the fresh food is fruits and vegetables distributed in the distribution process as described above. However, it goes without saying that the same sterilization system and sterilization method can be applied to the circulation process of other types of fresh food.

First Embodiment
FIG. 2 is a view for schematically explaining the sterilization system and the sterilization method according to the first embodiment. In the example of this figure, the sterilization system comprises a first sterilization device 1 and a second sterilization device 2.

The first sterilization device 1 is disposed, for example, in a first sterilization place L1 such as a growing place or a collection place of fruits and vegetables P.
The first sterilization place L1 is different from the space where the second sterilizer 2 described later is disposed, and may be a space completely opened to the outside air, or the second sterilizer 2 described later is disposed. It may be the same space as the space.

  The first sterilizer 1 sprays the sterilized water on the surface of the fruit or vegetable P after the harvest, pick up, or just before the harvest to vaporize the germicidal water adhering to the surface of the fruit or vegetable P without sterilizing the surface of the fruit or vegetable P without wetting it. Perform the first sterilization step. As sterilizing water which the 1st sterilizer 1 uses, hypochlorous acid water, such as electrolyzed water, can be used, for example.

  Electrolyzed water is water in which a substance obtained by electrolyzing electrolytic water to which an electrolyte such as potassium chloride or sodium chloride is added is mixed. From the cathode side, alkaline ionized water (alkaline electrolyzed water) exhibiting alkalinity is produced. From the anode side of the electrode, acidic electrolyzed water containing hypochlorous acid is produced.

  Fruits and vegetables P which have been subjected to the first sterilization step after being harvested, or fruits and vegetables P harvested after being subjected to the first sterilization step are packed (stored) in the packing container 3 at, for example, a collection place or processing place. As the packaging container 3, for example, a box made of cardboard, foam polystyrene or the like, a dedicated packaging case, or the like can be used. Fruits and vegetables P are shipped in the state accommodated in the packaging container 3, and are transported by transport means L2, such as a vehicle, a ship, or an aircraft. The packaging container 3 has a portion opened to the outside, and can circulate the air around the fruits and vegetables P and the air in the packaging container 3.

  The first sterilization step is intended for surface sterilization of fruits and vegetables P, and the order of the packing and the first sterilization step does not matter if it can be carried out after packaging to achieve the purpose. Moreover, the packing form does not matter.

  The second sterilizing apparatus 2 is disposed, for example, in a loading space or a loading space of the transportation means L2. The arrangement place of the second sterilization device 2 here is the space 5 surrounded by the wall 4. In this space 5, the packaging container 3 in which the fruits and vegetables P are stored is also arranged. The wall portion 4 may be a wall surface of a loading space or a loading space, or may be a wall surface of a container placed on the loading space or the loading space. Such a wall 4 surrounds the upper side, the lower side, and the four sides of the space 5 and has the same degree of sealing performance as a normal cargo room or container.

  As a container providing a space 5 having a certain degree of airtightness, containers used for transportation of vehicles, ships, or aircraft, and cargo compartments, food storage for storing cold storage / freezer, food, etc. which can be stored at low temperature・ There is a warehouse. There is no problem as long as the effect of the present embodiment can be obtained even if the sealing property is completely secured or the opening property is to some extent.

  The second sterilizing apparatus 2 releases the germinated sterilizing water to the space 5 to allow bacteria (floating bacteria) suspended in the space 5 and bacteria (surface bacteria) adhering to the surface of the wall 4 or the packaging container 3 to be released. Perform a second sterilization step to sterilize. When the sealing property of the packaging container 3 is low, the inside of the packaging container 3 may be disinfected together in the second sterilization step. If the role of the first sterilization step of sterilizing the surface of the fruits and vegetables P can also be performed in the second sterilization step, the first sterilization step can be omitted.

  The sterilization by the second sterilization device 2 is performed, for example, until the transportation means L2 arrives at the transportation destination. As the sterilizing water which the 2nd sterilizer 2 uses, the same electrolyzed water as the 1st sterilizer 1 etc. can be used, for example.

Such a first sterilization step and a second sterilization step do not wet the surface of the fruits and vegetables P or the packaging container 3 or the like.
Further, since the surface of the fruit or vegetable P or the space where the fruit or vegetable P is disposed is sterilized with the vaporized water in any of the first sterilization step and the second sterilization step, the surface or the packaging container 3 of the fruit or vegetable P is not damaged.

  In addition, even in a state where fruits and vegetables P are contained in the packaging container 3, if the sterilized water vaporized into the interior of the packaging container 3 enters from the holes and the gaps provided in the packaging container 3, the first sterilization step and the second sterilization step The surface of the fruits and vegetables P can be disinfected at.

  In the present specification, releasing the sterilizing water or the like from the first sterilizing device 1 is mainly referred to as spraying, and releasing the sterilizing water or the like from the second sterilization device 2 is mainly referred to as discharging. The terms spray and release may both include vaporized sterilizing water or the action of releasing the sterilizing water and the mist, and may refer to the same action.

  Then, an example of composition applicable to the 1st sterilization device 1 and the 2nd sterilization device 2 is explained. FIG. 3: is a figure which shows roughly one structural example of the 1st sterilizer 1. As shown in FIG. The first sterilizing apparatus 1 shown in the figure includes a tank 10, a pipe 11, a pump 12, a spray device 13, and a controller 14.

  The tank 10 stores hypochlorous acid water which is an example of sterilizing water. The hypochlorous acid water is appropriately replenished by hand via a water supply port provided in the tank 10 or by a power source such as a pump via a water supply pipe connected to the tank 10.

  One end of the pipe 11 is connected to, for example, the bottom surface of the tank 10, and the other end is connected to the spray device 13. The pump 12 functions as a liquid feeding device that supplies hypochlorous acid water of the tank 10 to the spray device 13, and is provided in the pipe 11. The pump 12 can adjust the flow rate of the hypochlorous acid water to be sent to the spray device 13 by, for example, variable control of the rotational speed. The hypochlorous acid water may be sent from the tank 10 to the spray device 13 using water head pressure or the like. In this case, the flow rate of the hypochlorous acid water to be sent to the spray device 13 can be adjusted, for example, by providing the piping 11 with a solenoid valve whose opening degree is variable.

  The spray device 13 includes a housing 15 having an intake port 15 a and an exhaust port 15 b, and a carburetor 16 and a fan 17 housed in the housing 15. In the example of FIG. 3, the pipe 11 extends inside the housing 15 and is connected to the carburetor 16.

  The vaporizer 16 vaporizes the hypochlorous acid water supplied through the pipe 11 and discharges the sterilizing component to the space. At the same time, the vaporizer 16 also generates mist having a relatively small particle size. In the first sterilization step, for example, an ultrasonic method can be adopted as a vaporization method that does not mainly generate such mist. In this case, the vaporizer 16 vibrates the container for storing the hypochlorous acid water supplied through the pipe 11 and the hypochlorous acid water stored in the container by ultrasonic waves so that And an ultrasonic transducer for generating a mist of chloric acid water. In addition, as a method of vaporizing hypochlorous acid water by the vaporizer 16, a method of vaporizing (atomizing) hypochlorous acid water by discharging hypochlorous acid water from a nozzle having a fine hole, etc. May be adopted. Furthermore, there is a natural vaporization type that blows air to the vaporization filter with a fan or the like. However, for the purpose of sterilization without wetting the object, it is desirable that the amount of mist generated be small and the particle size be small. In addition, the vaporizer of the 2nd sterilizer mentioned later may be anything as long as it has a vaporization system by heat such as a thermal system as well as a vaporization system other than the equivalent of the system described above.

  The fan 17 sends the vaporized hypochlorous acid water and mist generated by the vaporizer 16 to the outside of the housing 15. Specifically, as the fan 17 rotates, air is taken into the housing 15 from the intake port 15a, and this air is discharged from the exhaust port 15b together with the vaporized hypochlorous acid water and mist generated by the vaporizer 16 (Sprayed). By variable control of the rotation speed of the fan 17, it is possible to adjust the amount and air volume of the vaporized hypochlorous acid water or the like sprayed to the outside of the housing 15.

The controller 14 includes, for example, a processor responsible for controlling the first sterilizing device 1, a memory storing various setting conditions and computer programs executed by the processor, and a power supply device generating a voltage to be supplied to each part. There is. The controller 14 controls the pump 12, the vaporizer 16, the fan 17 and the like. In the example of FIG. 3, the controller 14 is connected to an input / output device 18 provided with a display device such as a display light or display, an input device such as a button or switch, and an audio output device such as a speaker.
For example, the controller 14 controls the number of rotations of the fan 17 to such an extent that the surface of fruits and vegetables P such as strawberries, cherries and okra are not wetted.

  Such vaporized sterilizing water (hypochlorous acid water) can be sterilized without wetting the surface of the fruit or vegetable P, and the mist having a small particle diameter that is generated simultaneously evaporates quickly, so There is no excessive wetting of the surface of P, etc. Therefore, it is suitable for sterilization of fruits and vegetables P unsuitable for washing with water, such as strawberries, cherries, or okra. Thus, the particle size of the mist (liquid mist) which does not wet the surface of fruit and vegetables P is about 50 micrometers or less, for example.

  Thus, the first sterilization step (or the spraying step to be described later) includes spraying liquid particles obtained by misting sterilizing water, and the particle size of the liquid particles is determined when the liquid particles adhere to the fruits and vegetables P It is a grade which does not wet P.

  In addition, even if the radish or burdock is not the above-mentioned vaporized sterilizing water, the sterilizing water may be passed over as the first sterilizing step. In the present application, even in such a case, it is treated as a kind of spray of sterilizing water. In addition, spraying may be performed by discharging sterilizing water from a nozzle having fine pores.

  FIG. 4 is a view schematically showing one configuration example of the second sterilization device 2. The second sterilizing apparatus 2 shown in this figure includes a tank 20, a pipe 21, a pump 22, a vaporizer 23, and a controller 24.

  The tank 20 stores hypochlorous acid water, which is an example of sterilizing water. The hypochlorous acid water is appropriately replenished by hand manually via a water supply port provided in the tank 20 or by a power source such as a pump via a water supply pipe connected to the tank 20.

  One end of the pipe 21 is connected to, for example, the bottom surface of the tank 20, and the other end is connected to the vaporization device 23. The pump 22 functions as a liquid feeding device that supplies hypochlorous acid water in the tank 20 to the vaporization device 23, and is provided in the pipe 21. The pump 22 can adjust the flow rate of the hypochlorous acid water to be sent to the vaporization device 23 by, for example, variable control of the rotational speed. The hypochlorous acid water may be sent from the tank 20 to the vaporization device 23 using water head pressure or the like. In this case, the flow rate of the hypochlorous acid water to be sent to the vaporization device 23 can be adjusted by providing, for example, a solenoid valve whose opening degree is variable in the pipe 21.

  The vaporization device 23 includes a housing 25 having an intake port 25 a and an exhaust port 25 b, and a vaporizer 26 (vaporization member) and a fan 27 housed in the housing 25. In the example of FIG. 4, the pipe 21 is connected to the upper wall of the housing 25 and drips hypochlorous acid water to the vaporizer 26.

  As the vaporizer 26, for example, a water absorption filter that absorbs the water of hypochlorous acid dropped from the pipe 21 can be used. This water absorption filter may have a fine structure such as a fine honeycomb structure in order to increase the contact area with air and to evaporate hypochlorous acid water efficiently. Further, the water absorption filter is formed of a material which is less likely to react with hypochlorous acid water, for example, a polyolefin material such as polyethylene and polypropylene, or an inorganic material, or one whose surface is coated with these materials. It may be. If such a water absorption filter is used, it is possible to prevent the corrosion of the water absorption filter and the deactivation of the hypochlorous acid water by the hypochlorous acid water. At the same time as the vaporizer 26 vaporizes the hypochlorous acid water, a mist having a relatively small particle size can also be generated.

  The fan 27 discharges the gas vaporized by the vaporizer 26 to the outside of the housing 25. Specifically, as the fan 27 rotates, air is taken into the housing 25 from the intake port 25a, and this air is discharged (released) from the exhaust port 25b together with the gas vaporized by the vaporizer 26. By variable control of the rotation speed of the fan 27, the amount of gas released to the outside of the housing 25 can be adjusted.

  The controller 24 includes, for example, a processor responsible for controlling the second sterilizing apparatus 2, a memory storing various setting conditions and a computer program executed by the processor, and a power supply device generating a voltage to be supplied to each unit. . The controller 24 controls the pump 22, the vaporizer 26, the fan 27, and the like. In the example of FIG. 4, the controller 24 is connected to an input / output device 28 provided with a display device such as a display light or display, an input device such as a button or switch, and an audio output device such as a speaker.

The flow of the sterilization process using the first sterilization device 1 and the second sterilization device 2 will be described with reference to the flowchart of FIG.
The operator of the first sterilization site L1 where the first sterilization device 1 is located inputs an operation start instruction, for example, by the operation of the input / output device 18 in order to sterilize the surface of the fruits and vegetables P (step S11). In response to this instruction being input, the controller 14 starts spraying hypochlorous acid water (step S12). That is, the controller 14 starts the operation of the pump 12, the vaporizer 16, and the fan 17. As a result, the hypochlorous acid water in the tank 10 is vaporized by the vaporizer 16 to become, for example, vaporized sterilizing water containing mist, and is sprayed from the exhaust port 15 b. The fruits and vegetables P are disposed at a place exposed to the vaporized sterilizing water, for example, at a position facing the exhaust port 15b, and the surface is disinfected by the vaporized sterilizing water.

  While the vaporized sterilizing water is being sprayed, the controller 14 waits for the end of the process (step S13). The processing end timing may be, for example, a timing when an instruction to end the processing is input by the operation of the input / output device 18 or a timing when a predetermined time has elapsed from the start of spraying. In response to the arrival of the processing end timing (YES in step S13), the controller 14 stops the spray of the vaporized sterilizing water.

  After the above first sterilization step (steps S11 to S13), the fruits and vegetables P are accommodated in the packaging container 3 and transported. In this transportation, the operator inputs an operation start instruction by, for example, the operation of the input / output device 28 of the second sterilization device 2 in order to sterilize the space 5 in which the packaging container 3 is disposed (step S14). In response to this instruction being input, the controller 24 starts releasing the vaporized sterilizing water and mist (step S15). That is, the controller 24 starts the operation of the pump 22 and the fan 27. Thereby, the hypochlorous acid water of the tank 20 is vaporized by the vaporizer 26, and the vaporized gas is discharged from the exhaust port 25b. The released gas (vaporized substance) disperses in the space 5 and kills the bacteria floating in the space 5. Furthermore, the released gas (vaporized substance) reaches the surface of an object such as the wall 4 (ceiling, wall, floor, etc.) in the space 5 or the packaging container 3 disposed in the space 5, and these walls Sterilize bacteria present on the surface of the floor, or object. In the vaporizer 23, bacteria contained in the air taken in from the space 5 are brought into contact with the vaporizer 26, and the vaporizer 26 is sterilized by the hypochlorous acid water absorbed by water.

  While the sterilizing water is vaporized and released, the controller 24 waits for the timing of the end of the treatment (step S16). The processing end timing is, for example, the timing when the transportation means L2 arrives at the transportation destination, and specifically, when the packing container 3 is taken down from the transportation means L2, the operator operates the input / output device 28 to end the processing. It can be timing to input an instruction. In addition, the processing end timing may be, for example, a timing at which a predetermined time has elapsed from the start of vaporization and release. In response to the arrival of the processing end timing (YES in step S16), the controller 24 stops the vaporization and release of the sterilizing water.

  This is the end of the sterilization process shown in the flowchart. By using the sterilization process including the first sterilization step (steps S11 to S13) and the second sterilization step (steps S14 to S16), the surface of the fruit and vegetables P and the package thereof are suitably sterilized, and the final consumer etc. Can be provided in a safe and fresh state.

  Moreover, if the sterilizing water vaporized in the first sterilizing step is sprayed, the surface of the fruits and vegetables P does not get wet, and the surface of the fruits and vegetables P not suitable for washing with water can also be sterilized. Furthermore, in the second sterilization step, the packaging container 3 and the like are not wetted because sterilization is performed by the vaporized sterilizing water.

Moreover, since the water vapor is contained in the mist released with the sterilizing water vaporized in the space 5 in the second sterilization step, the humidity of the space 5 is increased. Thereby, the humidity suitable for maintaining the freshness of the fruits and vegetables P is realized, the drying of the fruits and vegetables P stored in the packaging container 3 is prevented, and the freshness of the fruits and vegetables P is maintained.
Thus, the sterilization process according to the present embodiment is suitable for the distribution process of fresh food such as fruits and vegetables P and the like.

  Here, the time to spray the sterilizing water vaporized in the first sterilization step is T1, and the time to evaporate and release the hypochlorous acid water in the second sterilization step is T2. Since the first sterilization step is performed before shipment of fruits and vegetables P, and the second sterilization step is performed during transportation, in many cases T1 <T2.

  In the first sterilization step, it is preferable to use hypochlorous acid water having a relatively high effective chlorine concentration, since it is necessary to satisfactorily sterilize the surface of the fruits and vegetables P in a short time. On the other hand, in the second sterilization step, hypochlorous acid water having a relatively low effective chlorine concentration can be used to sterilize the space 5 for a long time during transportation. For example, assuming that the effective chlorine concentration of hypochlorous acid water used in the first sterilization step is D1, and the effective chlorine concentration of hypochlorous acid water used in the second sterilization step is D2, the relationship D1> D2 holds. It can be established. For example, D1 can be about twice or more than D2.

  The effective chlorine concentration in the mist sprayed by the first sterilizer 1 is lower than the concentration of the hypochlorous acid water in the tank 10 to about 1/2 to 1/3. Therefore, the effective chlorine concentration of the hypochlorous acid water stored in the tank 10 may be an effective chlorine concentration at least twice or three times as high as the effective chlorine concentration of the target mist. For example, if the effective chlorine concentration that can be added to food is 80 ppm or less, the effective chlorine concentration of hypochlorous acid water to be sprayed is 80 ppm or less, and the effective chlorine concentration of hypochlorous acid water stored in tank 10 is 80 It may be ~ 160 ppm.

  Further, in the second sterilization step, the amount of hypochlorous acid water consumed by the second sterilization device 2 may be relatively small so that the hypochlorous acid water of the tank 20 is not depleted during long-time transportation. . For example, the amount of hypochlorous acid water consumed per unit time in the second sterilizer 2 is made smaller than the amount of hypochlorous acid water consumed per unit time in the first sterilizer 1 It is assumed. The consumption of hypochlorous acid water can be adjusted by changing the operating conditions of the pump 12 and the fan 17 of the first sterilizer 1 and the pump 22 and the fan 27 of the second sterilizer 2. As an example, when the air flow rate (volume flow rate) of the fan 17 is Q1 and the air flow rate (volume flow rate) of the fan 27 is Q2, the relationship of Q1> Q2 can be established. For example, Q1 can be about twice or more than Q2.

  In the first sterilization step, it is better to arrange the object so that the air blown from the fan 17 directly hits the surface of the object, and in the second sterilization step, the air blown from the fan 27 is the entire space 5 In order to circulate the air, it is preferable to blow air toward the ceiling once so as to indirectly hit the object.

  That is, the second sterilization step may include a circulation step of circulating the vaporized substance in which the sterilizing water (electrolytic water, hypochlorous acid water) has been vaporized into the space 5. Further, in this embodiment, the fan 27 functions as a circulating means for circulating the vaporized electrolytic water in the space 5. The circulation means is not only the means for forced circulation such as the fan 27 but also convection of the space 5, diffusion of sterilizing water (electrolytic water, hypochlorous acid water) vaporizing substance by Brownian movement, etc., and their equivalents. In addition, anything having a function of circulating the vaporized substance into the space 5 may be used. The vaporizing substance includes a gas obtained by vaporizing sterilizing water. Furthermore, in this circulation step, the space 5 is sterilized by sterilizing the floating bacteria when the floating bacteria floating in the space 5 come into contact with the vaporization member such as the vaporizer 26 and the vaporized substance is dispersed in the space 5. Sterilization of the floating bacteria in the space 5 and the surface of an object such as the wall 3 in the space 5, the floor, or the packing container 3 disposed in the space 5 to reach the surface of the wall, the floor, or the surface Disinfecting the surface bacteria present in the

  In the first sterilization step, a large amount of hypochlorous acid is used to sterilize mainly the bacteria adhering to the surface of freshly harvested products and objects stored in a space opened to the open air. Although it is necessary to supply water, sterilization in the second sterilization step is less than in the first sterilization step because the bacteria mainly suspended in the sealed space are sterilized after the surface of the object is sterilized. It is sufficient to supply hypochlorous acid water. Instead, it is necessary to supply hypochlorous acid water over a long storage period and transport period.

  The humidity in the space 5 of the second sterilization step may be 50 to 100%, preferably 90 to 100% from the viewpoint of storage of objects such as fruits and vegetables P. In container transportation by train or truck, the indoor temperature greatly fluctuates depending on the season, and the amount of hypochlorous acid water saturated in the space 5 also fluctuates due to the temperature fluctuation. For this reason, this fluctuation may be predicted in advance, and the humidity may be 50 to 90%.

The inventors verified by experiments the bactericidal action of the vaporized sterilizing water used in the first sterilization step. In this experiment, after placing the harvested okra in a booth of about 1 m ³ and spraying the hypochlorous acid water vaporized in this booth at a humidity of 50 to 90% for a predetermined time, the okra The bacteria were collected from the surface, and the collected bacteria were cultured in a medium at a temperature of 37 ° C. for about one day. For comparison, okra was immersed in hypochlorous acid water for about 2 minutes, bacteria were collected from the surface of okra after this immersion, and the collected bacteria were cultured in the same manner.

  FIG. 6 is a photograph of the culture medium in which the bacteria were cultured after the above experiment was performed four times (N1 to N4). The hypochlorous acid water stored in the tank 10 used here is ph 6 and the effective chlorine concentration is 76 ppm. In each photograph, the medium is placed in a circular petri dish, and the whitened portion corresponds to the cultured bacteria. When immersed in hypochlorous acid water ("electrolytic water immersion" in the figure) and when the vaporized hypochlorous acid water is sprayed for 1 hour ("electrolytic water 1 hour spray" in the figure) In comparison with the above, the amount of cultured bacteria was smaller when immersed in hypochlorous acid water in any of N1 to N4. On the other hand, when vaporized hypochlorous acid water is sprayed for 24 hours ("spray for 24 hours with vaporized electrolyzed water" in the figure), the amount of cultured bacteria is greater than in the case of spraying for 1 hour. Much less, similar or better results were obtained with immersion.

  FIG. 7 shows that the concentration of hypochlorous acid water stored in the tank 10 is doubled to 152 ppm from the verification of FIG. It is the photograph which image | photographed the culture medium which implemented with N4 and was culture | cultivated by the microbe. The spraying time is 1 hour ("spray of vaporized electrolyzed water for 1 hour" in the figure), 3 hours ("spray of vaporized electrolyzed water for 3 hours" in the figure, 6 hour ("spray of vaporized electrolyzed water for 6 hours" in the figure) And 24 hours ("spray of vaporized electrolyzed water for 24 hours" in the figure). It can be seen from FIG. 7 that the longer the spraying time is, the more the bacteria to be cultured are reduced. Furthermore, when the amount of growth of the bacteria in the culture medium after 24 hours of spray processing in FIG. 6 and FIG. 7 is compared, the bacteria cultured after 24 hours of spray processing in FIG. I understand that there are few. That is, the bactericidal action of the surface of fruits and vegetables is related to the spraying time and the concentration of hypochlorous acid water. Therefore, the bactericidal action of the surface of fruits and vegetables can be heightened by setting the suitable spraying time and density according to the production and distribution process of fruits and vegetables, the kind of fruits and vegetables, etc.

Furthermore, the inventors verified through experiments the bactericidal action of the vaporized sterilizing water used in the second sterilization step. In this experiment, spores of Botrytis cinerea are dissolved in physiological saline, then divided into petri dishes to prepare a sample, and this sample is placed in a booth of about 1 m ³ , and hypochlorous acid vaporized in the booth. After spraying water at 50-90% humidity for 6 hours, the sample solution was collected and cultured in a medium at a temperature of 20 ° C. for about 6 days. FIG. 8 is a photograph of the culture medium in which the bacteria were cultured after the above experiment was performed three times (N1 to N3). As a comparison object, as for the culture result of the sample treated with the vaporized spray of water, the bacteria are propagated over the entire surface of the culture medium in the same manner as the culture result without treatment with physiological saline in which spores of Botrytis erythema are dissolved. On the other hand, as a result of culture after processing by the vaporizing spray of hypochlorous acid water, the propagation of bacteria is not seen. Therefore, it is shown that this embodiment is effective as space sterilization.

Second Embodiment
The second embodiment will be described. The present embodiment is different from the first embodiment in the configurations of the first sterilizer 1 and the second sterilizer 2 and the flow of the first sterilizing step and the second sterilizing step. The same elements as those of the first embodiment may be denoted by the same reference numerals and redundant description may be omitted.

  FIG. 9 is a view schematically showing one configuration example of the first sterilization device 1 according to the present embodiment. The first sterilizing apparatus 1 shown in this figure is, instead of the tank 10, the pipe 11 and the pump 12 shown in FIG. 3, a first tank 10a, a second tank 10b, a first pipe 11a, a second pipe 11b, The first pump 12a and the second pump 12b are provided.

  The first tank 10a stores hypochlorous acid water, which is an example of electrolyzed water (or sterilizing water). One end of the first pipe 11 a is connected to, for example, the bottom surface of the first tank 10 a, and the other end is connected to the spray device 13. The first pump 12a functions as a liquid feeding device that supplies hypochlorous acid water of the first tank 10a to the spray device 13, and is provided in the first pipe 11a. The first pump 12a can adjust the flow rate of the hypochlorous acid water to be sent to the spray device 13 by, for example, variable control of the rotational speed.

  The second tank 10 b stores alkaline electrolyzed water, which is an example of electrolyzed water. For example, a sodium hydroxide aqueous solution can be used as this alkaline electrolyzed water. One end of the second pipe 11 b is connected to, for example, the bottom surface of the second tank 10 b, and the other end is connected to the spray device 13. The second pump 12 b functions as a liquid feeding device that supplies the alkaline electrolyzed water of the second tank 10 b to the spray device 13, and is provided in the second pipe 11 b. The second pump 12 b can adjust the flow rate of the alkaline electrolyzed water to be sent to the spray device 13 by, for example, variable control of the rotation speed.

  The hypochlorous acid water of the first tank 10a and the alkaline electrolyzed water of the second tank 10b are manually or through the water supply ports respectively provided in the first tank 10a and the second tank 10b, or the first tank 10a and the second tank It is appropriately replenished by a power source such as a pump via a water supply pipe connected to 10b. The liquid transfer from the first tank 10 a and the second tank 10 b to the spray device 13 may be performed using water head pressure or the like. In this case, it is possible to adjust the flow rates of hypochlorous acid water and alkaline electrolyzed water to be sent to the spray device 13 by providing, for example, electromagnetic valves whose opening degree is variable in the first pipe 11a and the second pipe 11b. it can.

  The controller 14 controls the first pump 12a and the second pump 12b, respectively. When the hypochlorous acid water of the first tank 10a is supplied to the vaporizer 16 by the first pump 12a with the second pump 12b stopped, the hypochlorous acid water can be vaporized in the vaporizer 16. At the same time, the vaporizer 16 also generates a mist of hypochlorous acid water having a relatively small particle size. On the other hand, when alkaline electrolyzed water in the second tank 10b is supplied to the vaporizer 16 by the second pump 12b in a state where the first pump 12a is stopped, the electrolyzed alkaline water can be vaporized in the vaporizer 16. At the same time, the vaporizer 16 also generates a mist of alkaline electrolytic water having a relatively small particle size. Thus, the first sterilizing apparatus 1 according to the present embodiment selectively sprays vaporized hypochlorous acid water and vaporized alkaline electrolyzed water by selective control of the first pump 12a and the second pump 12b. can do.

  FIG. 10: is a figure which shows roughly one structural example of the 2nd sterilizer 2 which concerns on this embodiment. The second sterilizing apparatus 2 shown in this figure is replaced with the tank 20, the pipe 21 and the pump 22 shown in FIG. 4, and the first tank 20a, the second tank 20b, the first pipe 21a, the second pipe 21b, The first pump 22a and the second pump 22b are provided.

  The first tank 20a stores hypochlorous acid water, which is an example of electrolyzed water (or sterilizing water). One end of the first pipe 21 a is connected to, for example, the bottom surface of the first tank 20 a, and the other end is connected to the vaporization device 23. The first pump 22a functions as a liquid feeding device that supplies hypochlorous acid water of the first tank 20a to the vaporization device 23, and is provided in the first pipe 21a. The first pump 22a can adjust the flow rate of the hypochlorous acid water to be sent to the vaporization device 23 by, for example, variable control of the rotational speed. The hypochlorous acid water sent to the vaporizer 23 is dropped to the vaporizer 26.

  The second tank 20b stores alkaline electrolyzed water, which is an example of electrolyzed water. For example, a sodium hydroxide aqueous solution can be used as this alkaline electrolyzed water. One end of the second pipe 21 b is connected to, for example, the bottom surface of the second tank 20 b, and the other end is connected to the vaporization device 23. The second pump 22 b functions as a liquid feeding device for supplying the electrolytic device of the second tank 20 b to the vaporization device 23, and is provided in the second pipe 21 b. The second pump 22 b can adjust the flow rate of the alkaline electrolyzed water to be sent to the vaporizer 23 by, for example, variable control of the rotational speed. The alkaline electrolyzed water sent to the vaporizer 23 is dropped to the vaporizer 26.

  The hypochlorous acid water of the first tank 20a and the alkaline electrolyzed water of the second tank 20b are manually or through the water supply ports respectively provided in the first tank 20a and the second tank 20b, or the first tank 20a and the second tank It is appropriately replenished by a power source such as a pump via a water supply pipe connected to 20b. The liquid transfer from the first tank 20a and the second tank 20b to the vaporization device 23 may be performed using water head pressure or the like. In this case, it is possible to adjust the flow rates of hypochlorous acid water and alkaline electrolyzed water to be sent to the vaporization device 23 by respectively providing, for example, electromagnetic valves having variable openings in the first pipe 21a and the second pipe 21b. it can.

  The controller 24 controls the first pump 22a and the second pump 22b, respectively. When hypochlorous acid water of the first tank 20a is supplied to the vaporizer 26 by the first pump 22a in a state where the second pump 22b is stopped, the vaporizer 26 generates a gas in which the hypochlorous acid water is vaporized. be able to. The vaporizer 26 vaporizes the hypochlorous acid water, and at the same time generates a mist of hypochlorous acid water having a relatively small particle size. On the other hand, when alkaline electrolyzed water of the second tank 20b is supplied to the vaporizer 26 by the second pump 22b in a state where the first pump 22a is stopped, a vaporizer 26 generates a gas that vaporizes the alkaline electrolyzed water. Can. The vaporizer 26 vaporizes the alkaline electrolyzed water, and also generates a mist of alkaline electrolyzed water having a relatively small particle diameter. Thus, the second sterilizing apparatus 2 according to the present embodiment vaporizes the gas and alkaline electrolyzed water obtained by evaporating hypochlorous acid water by selective control of the first pump 22a and the second pump 22b. Gas or the like can be selectively released.

The flow of the sterilization process according to the present embodiment using the first sterilization device 1 and the second sterilization device 2 will be described using the flowchart of FIG.
As in the first embodiment, the controller 14 of the first sterilizer 1 sprays alkaline electrolyzed water for a predetermined time, when an operation start instruction is input (step S21) (step S22: first spraying step) ). That is, the controller 14 operates the second pump 12 b, the vaporizer 16 and the fan 17 for a predetermined time while the first pump 12 a is stopped. As a result, the alkaline electrolyzed water in the second tank 10b is vaporized by the vaporizer 16 to become, for example, a gas containing mist, and is sprayed from the exhaust port 15b. The sprayed alkaline electrolyzed water removes organic matter and the like attached to the surface of the fruit and vegetables P.

  Subsequently, the controller 14 sprays hypochlorous acid water for a predetermined time (step S23: second spraying step). That is, the controller 14 operates the first pump 12a, the vaporizer 16 and the fan 17 for a predetermined time while the second pump 12b is stopped. As a result, the hypochlorous acid water in the first tank 10a is vaporized by the vaporizer 16 to become, for example, vaporized sterilizing water containing mist, and is sprayed from the exhaust port 15b. The surface of the fruit and vegetables P is disinfected by this vaporized sterilizing water.

  After steps S22 and S23, the controller 14 determines whether the processing end timing has come (step S24). The timing of the end of the process is the same as that of the first embodiment. When the timing to end the process has not come (NO in step S24), the controller 14 executes steps S22 and S23 again. On the other hand, in response to the arrival of the processing end timing (YES in step S23), the controller 14 stops spraying of the vaporized alkaline electrolyzed water and the vaporized hypochlorous acid water.

  When transporting after the first sterilization step (steps S21 to S24), the operator inputs an operation start instruction to the second sterilization device 2 (step S25), as in the first embodiment. In response to the input of this instruction, the controller 24 discharges the sterilizing water and mist vaporized for a predetermined time to the space 5 (step S26: first discharging step). That is, the controller 24 operates the first pump 22a and the fan 27 for a predetermined time while the second pump 22b is stopped. Thereby, the hypochlorous acid water of the first tank 20a is vaporized by the vaporizer 26, and the vaporized gas is released from the exhaust port 25b.

  Subsequently, the controller 24 discharges the alkaline electrolyzed water and mist vaporized for a predetermined time into the space 5 (step S27: second discharge step). That is, the controller 24 operates the second pump 22 b and the fan 27 for a predetermined time while the first pump 22 a is stopped. At this time, the alkaline electrolyzed water of the second tank 20b is vaporized by the vaporizer 26, and the vaporized gas is discharged from the exhaust port 25b. Thereby, the hypochlorous acid water adhering to the packaging container 3 etc. arrange | positioned, for example in the wall part 4 or the space 5 is neutralized, and these corrosion can be prevented. For example, the amount of alkaline electrolyzed water vaporized and released in step S27 may be smaller than the amount of hypochlorous acid water vaporized and released in step S26.

  After steps S26 and S27, the controller 24 determines whether the processing end timing has come (step S28). The timing of the end of the process is the same as that of the first embodiment. If the timing for ending the process has not come (NO in step S28), the controller 24 executes steps S26 and S27 again. On the other hand, in response to the arrival of the processing end timing (YES in step S28), the controller 24 stops the vaporization and release of the hypochlorous acid water and the alkaline electrolyzed water. This is the end of the sterilization process shown in the flowchart.

  As in this embodiment, by using alkaline electrolyzed water such as sodium hydroxide aqueous solution as well as hypochlorous acid water as electrolyzed water, the first sterilization step (steps S21 to S24) and the second sterilization step (step S25) ~ S28) provides a suitable action.

That is, in the first sterilization step, the organic matter and the like attached to the surface of the fruits and vegetables P can be removed by spraying alkaline electrolyzed water, and the action of sterilization by hypochlorous acid water sprayed thereafter can be enhanced. On the other hand, in the second sterilization step, the space 5 can be neutralized to prevent corrosion of the wall 4 and the like.
Other than these, the same function as that of the first embodiment can be obtained from this embodiment.

  In the second embodiment, the electrolytic water is stored in advance in the first tank 10a, the second tank 10b of the first sterilizer 1, or the first tank 20a, the second tank 20b of the second sterilizer 2. A three-chamber type electrolytic water production apparatus as described in the specification attached to Japanese Patent Application No. 2014-191565 proposed by the present applicant is attached instead of these tanks to produce electrolytic water electrolytically, You may spray it. The details of the three-chamber type electrolyzed water producing apparatus are omitted by citing Japanese Patent Application No. 2014-191565, and the entire contents thereof are incorporated herein by reference.

Third Embodiment
A third embodiment will be described. The present embodiment is different from the first embodiment in the configuration of the second sterilization device 2 and the flow of the second sterilization step. The same elements as in the first embodiment and the second embodiment may be denoted by the same reference numerals, and overlapping descriptions may be omitted.

  FIG. 12: is a figure which shows roughly one structural example of the 2nd sterilizer 2 which concerns on this embodiment. The second sterilizer 2 shown in this figure is different from those shown in FIGS. 4 and 10 in that the second sterilizer 2 further includes a dehumidifier 30 for recovering water from the space 5 and a humidity sensor 31.

  The dehumidifying device 30 is disposed in the space 5 together with the vaporizing device 23, and includes a condenser 32 and a dehumidifying fan 33 (second fan) that blows air to the condenser 32. In the present embodiment, the fan 27 is referred to as a vaporization fan 27 (first fan) to distinguish it from the dehumidifying fan 33.

  In the example of FIG. 12, the vaporizer 23 and the dehumidifier 30 share the housing 25. That is, the inside of the housing 25 is divided into two spaces by the partition plate 34, the vaporizer 26 and the vaporization fan 27 are disposed in one of these spaces, and the condenser 32 and the dehumidifying fan 33 are disposed in the other space. ing. The partition plate 34 is provided with a communication hole 34 a for communicating the two spaces. The intake port 25a communicates the space in which the condenser 32 and the dehumidifying fan 33 are disposed with the outside of the housing 25. The exhaust port 25b communicates with the space in which the vaporizer 26 and the vaporization fan 27 are disposed and the outside of the housing 25. Communicate with each other. In the example of FIG. 12, the dehumidifying fan 33 is disposed between the air inlet 25 a and the condenser 32.

  For the dehumidifying device 30, for example, a cooling method of cooling the air sent by the dehumidifying fan 33 with the condenser 32 can be applied. In this case, the dehumidifying device 30 includes a circulation pipe connected to the condenser 32 and a compressor for compressing the refrigerant flowing in the circulation pipe, and the air sent by the dehumidifying fan 33 is the heat of the refrigerant in the condenser 32 It cools by exchange and condenses the water vapor contained in this air (the refrigerant evaporates). The dehumidifying device 30 can also apply a compression method or the like in which the air taken in from the air inlet 25a is isothermally compressed to condense the water vapor contained in the air. The moisture generated by condensation in the condenser 32 drops as droplets and falls into the housing 25 and is stored, for example, in the lower part of the space containing the condenser 32 surrounded by the housing 25 and the partition plate 34 .

The air dehumidified by the dehumidifier 30 reaches the space where the carburetor 26 is disposed through the communication hole 34a, and is exhausted to the outside of the housing 25 from the exhaust port 25b.
The humidity sensor 31 detects the humidity of the space 5 and outputs the detected value to the controller 24. The humidity detected here is, for example, relative humidity. The controller 24 controls the dehumidifying fan 33 in addition to the pump 22 and the vaporization fan 27.

  The timing at which the dehumidification (dehumidification step) is performed by the dehumidifier 30 can be, for example, a timing at which the humidity detected by the humidity sensor 31 has risen to a threshold value lower than a predetermined saturation vapor pressure. After the humidity reaches this threshold value, dehumidification is performed, and by further vaporizing hypochlorous acid water by the vaporizer 23, the vaporized substances of the hypochlorous acid water released to the space 5 can be replaced. . Such a threshold is set, for example, in the range of relative humidity of 50% or more and less than 100% (saturated vapor pressure). Furthermore, in order to obtain sufficient moisturizing action of the fruits and vegetables P and to prevent condensation from occurring in the space 5, it is preferable to set the above threshold to about 80%. In addition, the timing of dehumidification execution can also be determined by elements other than humidity, such as the timing which predetermined time passed, for example, after starting vaporization and discharge of hypochlorous acid water.

  The timing of the completion of the dehumidification can be, for example, the timing when the humidity detected by the humidity sensor 31 has decreased to a predetermined threshold. Such a threshold is set to a value lower than the threshold used in the determination of the dehumidifying execution timing. The timing of the completion of the dehumidification can also be determined by factors other than the humidity, such as the timing when a predetermined time has elapsed since the start of the dehumidification, for example.

  The vaporization and release of the hypochlorous acid water by the vaporization device 23 may be performed constantly regardless of the timing of the dehumidifying execution by the dehumidifying device 30, or at the same timing as the timing of the dehumidifying execution by the dehumidifying device 30. It may be executed. Further, the vaporization and discharge of hypochlorous acid water by the vaporization device 23 may be performed when dehumidification is not performed by the dehumidifier 30, and may be stopped when dehumidification is performed.

  Also in the embodiment described above, the same function as that of the first embodiment can be obtained. Furthermore, with the configuration of the present embodiment, the humidity of the space 5 can be controlled, and a humidity environment more suitable for transportation and storage of fruits and vegetables P can be created. Even if the temperature change caused by the temperature difference of the outside air occurs in the space 5 when transporting the fruit and vegetables P, etc., the humidity of the space 5 is appropriately controlled to generate on the surface and the wall 4 of the fruit and vegetables P in the space 5 Condensable condensation can be suppressed. In addition, the dehumidifying device 30 recovers the gas that has been released into the space 5 and whose sterilization effect has been diluted, and releases fresh gas, whereby the sterilization ability of the space 5 can be enhanced. If the humidity of the space 5 is high, the hypochlorous acid water becomes difficult to vaporize in the vaporizer 23, but the recovery of water from the space 5 to lower the humidity promotes the vaporization of hypochlorous acid water in the vaporizer 23 can do. In general, hypochlorous acid is immediately killed by contacting with an organic matter or the like. Therefore, it is extremely important as sterilization control using hypochlorous acid that a new hypochlorous acid is always supplied around the sterilization object. According to the present embodiment, by recovering the gas and moisture (water molecules) released into the space 5 by the dehumidifier 30, it is possible to supply newly vaporized hypochlorous acid. Further, the above can be easily realized by managing the humidity of the space 5.

  In the present specification, the term "recovery" includes not only removal of gas or moisture (water molecules) from the space 5 by the dehumidifier 30, but also discharge of gas or moisture from the space 5. That is, a configuration may be adopted in which the gas or moisture of the space 5 is discharged from the air vent or gap provided in the wall 4.

The inventors of the present invention experimentally verified the bactericidal action when the vaporized sterilizing water is released and the space is dehumidified as in the present embodiment. In this experiment, after placing the purchased okra in a booth of about 1 m ³ and spraying the vaporized hypochlorous acid water into the booth for a predetermined time, bacteria were collected from the surface of the okra and collected. The bacteria were cultured in a medium at 37 ° C. for about 1 day. This experiment was conducted for the case where the dehumidifier was disposed in the booth and the interior of the booth was dehumidified with the hypochlorous acid water spray, and the case where the dehumidifier was not disposed. For comparison, bacteria were collected from the surface of okra just after purchase, and the collected bacteria were cultured in the same manner.

  FIG. 13 is a photograph of the culture medium in which the bacteria were cultured after the experiment described above was performed four times (N1 to N4). The experimental conditions when not dehumidifying ("no dehumidifying" in the figure), the room temperature in the booth is about 12 ° C, the humidity is 100%, the effective chlorine concentration of hypochlorous acid water stored in tank 10 for vaporization (ACC) is 152 ppm, and the experiment time is 24 hours. On the other hand, when dehumidifying (“dehumidified” in the figure), the experimental conditions are: room temperature in booth is about 24 ° C, humidity is 50 to 90%, effective chlorine concentration of hypochlorous acid water for vaporization (ACC ) Is 152 ppm, and the experiment time is 24 hours. The high room temperature in the booth when dehumidifying is due to the heat generated by the dehumidifier.

  In each photograph, the medium is placed in a circular petri dish, and the whitened portion corresponds to the cultured bacteria. Comparing the case where the vaporized hypochlorous acid water is not sprayed (“no treatment” in the figure) with the case where the vaporized hypochlorous acid water is sprayed, it is possible to determine whether or not dehumidification has occurred. In the case of spraying the vaporized hypochlorous acid water, the amount of cultured bacteria was smaller. Furthermore, in the case where the vaporized hypochlorous acid water is sprayed, “dehumidified electrolyzed water spray in the figure” is performed compared to the case where the dehumidification is not performed (“dehumidified non-dehumidified electrolyzed water spray” in the figure) ") Had less amount of cultured bacteria. It is noteworthy that although the room temperature for dehumidifying was 24 ° C., and although the environment was apt to propagate bacteria compared to 12 ° C. without dehumidifying, culture of the fungus was suppressed.

  From this experiment, the dehumidifying device 30 is provided in the second sterilizing device 2 as in the third embodiment, and the hypochlorous acid water vaporized in the space 5 is released and the space 5 is dehumidified, whereby the sterilizing action of the space 5 is achieved. Is seen to improve.

Fourth Embodiment
A fourth embodiment will be described. The present embodiment is different from the first embodiment, the second embodiment, and the third embodiment in the configuration of the second sterilization device 2. The same elements as those in the above-described embodiments may be denoted by the same reference numerals, and redundant description may be omitted.

  FIG. 14: is a figure which shows roughly one structural example of the 2nd sterilizer 2 which concerns on this embodiment. The second sterilizing apparatus 2 shown in this figure is a figure in that the condenser 32 of the dehumidifying apparatus 30 is formed by a photocatalyst and the dehumidifying apparatus 30 is provided with an ultraviolet lamp 35 (irradiation apparatus) for irradiating the condenser 32 with ultraviolet light. This is different from the one shown in 12.

  As a photocatalyst for forming the condenser 32, for example, titanium oxide can be used. The ultraviolet lamp 35 is turned on and off under the control of the controller 24. When the condenser 32 formed of the photocatalyst is irradiated with the ultraviolet light from the ultraviolet lamp 35, the oxidizing action thereof causes the organic gas (growth promoting gas) such as ethylene gas contained in the air taken in from the air inlet 25a to Disassemble.

  The sterilization process using the second sterilization device 2 according to the present embodiment can be, for example, the same procedure as that shown in the flowchart of FIG. 5. The controller 24 continuously turns on the ultraviolet lamp 35, for example, during the second sterilization step. Alternatively, the controller 24 may turn on the ultraviolet lamp 35 at a predetermined timing in the sterilization process, for example, when the dehumidifying device 30 executes the dehumidifying operation.

Fruits and vegetables P are rotted by ethylene gas, and further, rotted fruits and vegetables P generate ethylene gas. According to the configuration of the present embodiment, such ethylene gas can be removed by the condenser 32 formed by the photocatalyst, so that the fruits and vegetables P can be kept more fresh.
In addition, according to the present embodiment, the same function as that of the third embodiment can be obtained.

Fifth Embodiment
A fifth embodiment will be described. The present embodiment is different from the above-described embodiments in the configuration of the vaporization device 23. The same elements as those in each embodiment may be denoted by the same reference numerals and redundant description may be omitted.

  FIG. 15 is a view schematically showing one configuration example of the vaporization device 23 according to the present embodiment. The vaporization device 23 shown in this figure is different from those shown in FIG. 4, FIG. 10, FIG. 12 and FIG.

  The cooling fins 40 are formed of, for example, a metal material, and a plurality of the cooling fins 40 are disposed in the vicinity of the exhaust port 25 b. The gas released from the exhaust port 25b is cooled by the cooling fins 40, and the water vapor contained in the gas condenses. The water thus generated is, for example, in the form of droplets adhering to or falling on the cooling fins 40. The vaporizer 23 may further include a container or the like that receives water droplets falling from the cooling fins 40.

According to the configuration of the present embodiment, it is possible to remove the moisture of the gas released from the exhaust port 25b to the space 5 by the cooling fin 40 and wet the surface of the object such as the packaging container 3 containing fruit and vegetables P and fruits and vegetables P. It is possible to prevent and to lower the humidity and to prevent the excessive increase of the humidity of the space 5.
In addition, you may provide the cooling fin 40 similar to this embodiment with respect to the 1st sterilizer 1 shown to FIG.3 and FIG.9.

Sixth Embodiment
A sixth embodiment will be described. In the present embodiment, a method of injecting a sterilizing component (vaporized electrolyzed water, vaporized substance) into the inside of the packaging container 3 by differential pressure ventilation is disclosed. The same elements as those in each embodiment may be denoted by the same reference numerals and redundant description may be omitted.

  FIG. 16 is a view showing an outline of differential pressure ventilation according to the present embodiment. Here, the case where the packaging container 3 arrange | positioned in the space 5 enclosed by the wall part 4 is made into the object of ventilation in the above-mentioned 2nd sterilization step is illustrated. However, the differential pressure ventilation according to the present embodiment can be applied to various other situations such as storage of objects in a warehouse or the like.

  In the example of FIG. 16, the space 5 is divided into two by the partition member 6. Hereinafter, one of these two spaces is called space 5A, and the other is called space 5B. The partition plate 6 is provided with a large number of vent holes. Therefore, the spaces 5A and 5B communicate with each other through the vent holes, and the spaces 5A and 5B may be the same space.

  The second sterilizer 2 is disposed in the space 5A, and the packaging container 3 is disposed in the space 5B. The packaging container 3 has a large number of vents, and the inside of the packaging container 3 and the space 5 (space 5B) communicate with each other through the vents.

  The packaging container 3 shown in FIG. 16 includes, for example, a passable box used for circulation, a cardboard box, etc., and there are at least two or more vents for a sterilizing component to enter and exit inside. The structure may be any structure as long as the space 5 is decompressed when the air flow is generated.

  Specifically, the packaging container 3 shown in FIG. 16 includes a first side face F1 and a second side face F2 opposite to the first side face, and one or more of the first side face F1 and the second side face F2 are provided. A vent is provided. Similarly, vents may be provided on the other two side surfaces connecting the first side surface F1 and the second side surface F2, the upper surface, and the bottom surface.

  The example of FIG. 16 is the case where the upper side of the packaging container 3 is open, and in the example of FIG. 16, fruits and vegetables P are accommodated inside the packaging container 3, and the opening of the packaging container 3 is the lid 7. It is closed. The lid 7 may be formed, for example, in a shape covering the opening of the packaging container 3 with a resin material or a metal material, or may be a flexible sheet material. A vent may be provided in the lid 7, or if the stored material in the inside acts as a kind of sheet, and the same differential pressure effect as when the lid 7 is placed when ventilation is obtained, The lid 7 may not be present.

  In addition, even if the packing container has a structure in which the inside is not depressurized by ventilation as it is too large, the inside can be depressurized when ventilation is conducted by covering a part or the whole of the side, bottom or top with flexible sheet material. In this case, this may also be regarded as the packaging container 3.

  In the space 5B, the ventilation fan 8 is disposed to face the second side face F2 of the packaging container 3. The ventilation fan 8 generates a flow of air from the inside to the outside of the packaging container 3. Thereby, the inside of the packaging container 3 is decompressed.

  The sterilizing component supplied from the second sterilizing apparatus 2 is supplied from the space 5A to the space 5B through the vent of the partition member 6. Since the interior of the packaging container 3 is decompressed more than the space 5A with the operation of the ventilation fan 8, this sterilizing component is injected into the interior of the packaging container 3 through the vent of the first side face F1. If vents are provided on the other side of the packaging container 3, the bactericidal component is also injected from the vents on these sides. In addition, if the bottom surface of the packaging container 3 is provided with an air vent, and the bottom surface is in a floating state from the mounting surface of the packaging container 3, the sterilizing component can be injected also from the vent opening on the bottom surface.

  The air inside the packaging container 3 is discharged from the second side face F2 to the space 5B by the action of the ventilation fan 8. Thereby, at least a part of the sterilizing component in the inside of the packaging container 3 is also discharged.

The inventors verified the effect of such differential pressure ventilation by experiments. FIG. 17 is a graph showing the results of this experiment. In this experiment, the injection amount of the sterilizing (hypochlorous acid) component into the inside of the packaging container 3 was measured in the three patterns of cases A1, A2 and A3. The unit of the sterilization (hypochlorous acid) component injection amount is expressed as [μg / min * m ² ], and the sterilization (hypochlorous acid) component reaching per unit area inside the packaging container 3 of FIG. It defined by the injection amount.

  In the packaging container 3, there was prepared a box having no top surface and having vents on all the side and bottom surfaces. In Case A1, the reach amount of the bactericidal component when the bactericidal component is released from the second sterilizer 2 installed in the space 5A, the packaging container 3 in which nothing is stored inside is disposed in the space 5B, and the reach amount is measured In Case A2, the amount reached to the inside of packing container 3 when packing container 3 is arranged in space 5B in a state where fruits and vegetables P are filled inside is measured, and in Case A3, the side after filling fruit and vegetables P inside Measure the amount of reach when the differential pressure ventilation by the ventilation fan 8 is performed by closing the vent other than the two faces F1 and F2 and closing the top surface with the lid 7 and arranging the packaging container 3 in the space 5B. did.

The results of this experiment, the bactericidal component injection volume, in Case A1 about 93μg / (min * ^{m 2),} and the about the case ^{A2 7μg / (min * m 2} ) , and the about the case A3 97μg / (min * ^{m 2} It became).

  That is, in the packaging container 3 filled with fruits and vegetables P, the injection amount is small in the case A2 in which the differential pressure ventilation is not performed, but in the case A3 in which the differential pressure ventilation is performed, the empty packaging container 3 (case A1) It can be understood that the same or more injection amount can be realized, that is, the same or more injection amount as that in the case where the container 5 is placed in the space 5 without being put in the package.

In practice, it is assumed that the packaging containers 3 are transported or stored in a state of being stacked in multiple stages. Therefore, the effect of differential pressure ventilation was verified even in a state where the packaging containers 3 were stacked in multiple stages. FIG. 18 shows an outline of this experiment. In the packaging container 3, there was prepared a box having no top surface and having vents on all the side and bottom surfaces. In this experiment, in the three patterns of cases B1, B2 and B3, the injection amount [μg / min * m ² ] of the bactericidal component into the stacked packaging containers 3 was measured.

  In the case B1, the packaging containers 3 in which nothing is stored inside are stacked in three stages and arranged in the space 5B, and the differential pressure ventilation by the ventilation fan 8 is not performed. In case B2, the vents on the side of the packaging container 3 in which nothing is stored inside are closed, stacked in three tiers and arranged in the space 5B, and the lid 7 with vents on the upper surface of the upper tier in three tiers stacked Differential pressure ventilation was performed by the ventilation fan 8 in the covered state. In case B3, with the fruit and vegetables P filled inside, block the vents on the side of packing container 3 in the same way as case B2, stack up three tiers and place in space 5B, and on top of the upper row of three tiers The differential pressure ventilation was performed by the ventilation fan 8 in a state in which the lid 7 having a ventilation port was covered. The packaging container 3 used here is provided with an air vent at the bottom. Therefore, even in the stacked state, the insides of the respective packaging containers 3 are in communication, and the sterilizing component injected from the upper surface is released from the lower surface. In the cases B2 and B3, the ventilation fan 8 is disposed to face the lower side packaging container 3.

FIG. 19 is a graph showing the results of the experiment shown in FIG. In Case B1, although many sterilizing components could be injected into the upper packaging container 3, the injection amount into the middle packaging container 3 is significantly smaller than the upper one, and the injection amount into the lower packaging container 3 is further reduced It has decreased. In case B2, in all of the upper stage, the middle stage, and the lower stage, the injection amount was significantly increased more than in case B1. In addition, the injection amounts in the middle and lower stages were comparable to the injection amounts in the upper stage. In Case B3, as in Case B2, high injection amounts could be obtained in the upper, middle and lower stages. From this experiment result, even in the case where a plurality of packaging containers 3 are stacked, and in the state where fruits and vegetables P are filled in the inside, a good sterilizing component injection amount is obtained by performing the differential pressure ventilation according to the present embodiment. It is understood that
The differential pressure ventilation according to the present embodiment can be combined with any of the above-described embodiments.

  While certain embodiments of the present invention have been described, these embodiments have been presented by way of example only, and are not intended to limit the scope of the invention. These novel embodiments can be implemented in various other forms, and various omissions, substitutions, and modifications can be made without departing from the scope of the invention. These embodiments and modifications thereof are included in the scope and the gist of the invention, and are included in the invention described in the claims and the equivalents thereof.

For example, the second sterilization step disclosed in each embodiment may be performed not only during transportation of the fruits and vegetables P accommodated in the packaging container 3 but also when stored after arrival.
Further, the first sterilization step and the second sterilization step disclosed in each embodiment can be appropriately combined with other steps. For example, when the fresh food to be disinfected can be washed with water like root vegetables, a washing step may be added instead of the first sterilization step or together with the first sterilization step.

  P: Fruits and vegetables, L1: Sterilization place, L2: Transport means, 1 ... First sterilization device, 2 ... Second sterilization device, 3 ... Packing container, 4 ... Wall portion, 5 ... Space, 10, 20: Tank, 11, DESCRIPTION OF SYMBOLS 21 ... Piping 12, 22 ... Pump, 13 ... Spray apparatus, 14, 24 ... Controller, 16, 26 ... Vaporizer, 17, 27 ... Fan, 23 ... Vaporization apparatus.

Claims (22)

A first sterilization step of sterilizing the surface of the fresh food by exposing the fresh food to vaporized sterilizing water;
When the fresh food which has been subjected to the first sterilization step is placed in a space surrounded by a wall and transported or stored, the air of the space is sucked, and the sterilizing water with the sucked air is released into the space A second sterilizing step of sterilizing the space by
Including
An amount of sterilizing water consumed per unit time in the second sterilizing step is smaller than an amount of sterilizing water consumed per unit time in the first sterilizing step. The sterilizing water used in the first sterilizing step and the second sterilizing step contains vaporized sterilizing water and liquid mist, and the particle diameter of the liquid mist that does not wet the surface of the fresh food is 50 μm or less is there,
The sterilization method according to claim 1, characterized in that In the first sterilization step, the vaporized fresh water is applied to the fresh food by a first fan,
In the second sterilization step, vaporized sterilizing water is released to the space by a second fan,
By making the air flow rate of the second fan smaller than the air flow rate of the first fan, the amount of sterilizing water consumed per unit time in the second sterilization step is unit time in the first sterilization step Make less than the amount of sterile water consumed per hour,
The sterilization method according to claim 1, characterized in that The concentration of sterilizing water used in the first sterilization step is higher than the concentration of the sterilizing water used in the second sterilization step,
The sterilization method according to claim 1, characterized in that The first sterilizing step is performed by a first sterilizer disposed at a first sterilizing location,
The second sterilizing step is performed by a second sterilizer disposed at a second sterilizing location.
The sterilization method according to claim 1, characterized in that The first sterilization site is a place for collecting or collecting fresh food,
The second sterilization site is a loading space or a loading space of transport means.
The sterilization method according to claim 5, characterized in that. The second sterilization step includes a dehumidifying step of recovering moisture from the space and reducing the humidity of the space, and suppressing condensation generated on the surface of the fresh food as the temperature of the space decreases.
The sterilization method according to claim 1, characterized in that The sterilization water used in the first sterilization step is acidic electrolyzed water and alkaline electrolyzed water,
In the first sterilization step,
A first spraying step of spraying the alkaline electrolyzed water onto the fresh food to remove organic substances adhering to the surface of the fresh food;
A second spraying step of spraying the acidic electrolyzed water onto the fresh food after the first spraying step to sterilize the surface of the fresh food;
The sterilization method according to claim 1, further comprising: The sterilization water used in the second sterilization step is acidic electrolyzed water and alkaline electrolyzed water,
In the second sterilization step,
A first discharging step of vaporizing the acidic electrolyzed water and discharging it into the space to sterilize the space;
A second discharging step of vaporizing the alkaline electrolyzed water after the first discharging step to discharge into the space to neutralize the inside of the space;
The sterilization method according to claim 1, further comprising: In at least one of the first sterilizing step and the second sterilizing step, the exhaust port of the apparatus for discharging the vaporized sterilizing water from the exhaust port is vaporized by providing a fin that cools gas and condenses water vapor Remove the water contained in the sterile water,
The sterilization method according to claim 1, characterized in that In the second sterilizing step, the fresh food is stored in a breathable packaging container,
The second sterilization step generates a flow of air directed from the inside to the outside of the packing container by a fan and decompresses the inside of the packing container, thereby evaporating the sterilized water in the space of the packing container. Including injecting internally,
The sterilization method according to claim 1. In a sterilizing system for sterilizing the surface of an object requiring prevention of bacterial growth or adhesion in a predetermined space,
A first vaporizing means for vaporizing electrolyzed water generated by electrolyzing electrolyzed water;
Spraying means for spraying the electrolyzed water vaporized by the first vaporization means onto the surface of the object before storing the object in the space;
Second vaporizing means for vaporizing electrolyzed water;
And a circulating means for circulating the electrolytic water vaporized by the second vaporizing means into the space,
The electrolyzed water vaporized is sprayed onto the surface of the object by the spraying means, and the electrolyzed water vaporized by the circulating means is circulated in the space to sterilize the object.
The amount of electrolyzed water consumed per unit time by the second vaporizing means and the circulating means is smaller than the amount of electrolyzed water consumed per unit time by the first vaporizing means and the spraying means. And sterilization system. A storage method for storing an object in a predetermined space, comprising:
Spraying an electrolytic water generated by electrolyzing the water to be electrolyzed onto the object before storing the object in the space;
A circulating step of vaporizing electrolytic water and circulating the vaporized substance of the vaporized electrolytic water into the space;
Equipped with
The circulation of the vaporized substance sterilizes the inside of the space;
A storage method characterized in that the amount of electrolyzed water consumed per unit time in the circulation step is smaller than the amount of electrolyzed water consumed per unit time in the spraying step. Performing the spraying step outside the space;
Storing the object after passing through the spraying step into the space, and performing the circulating step;
The storage method according to claim 13, characterized in that. In the spraying step, vaporized electrolyzed water is applied to the object by a first fan,
In the circulating step, the vaporized electrolytic water is discharged to the space by a second fan,
By making the air flow rate of the second fan smaller than the air flow rate of the first fan, the amount of electrolyzed water consumed per unit time in the circulation step is consumed per unit time in the spraying step Less than the amount of electrolyzed water
The storage method according to claim 13, characterized in that. The concentration of electrolyzed water used in the spraying step is higher than the concentration of electrolyzed water used in the circulating step,
The storage method according to claim 13, characterized in that. The circulating step includes promoting the vaporization of the electrolyzed water by recovering water from the space and reducing the humidity of the space.
The storage method according to claim 13, characterized in that. The circulation step is
Disinfecting the floating bacteria by bringing the floating bacteria floating in the space into contact with a vaporization member for absorbing the electrolytic water and vaporizing the electrolytic water;
Disinfecting the floating bacteria in the space by dispersing the vaporized substance in the space;
Causing the vaporized substance to reach the surface of a wall, a floor, or an object disposed in the space, and sterilizing surface bacteria present on the surface of the wall, the floor, or the object;
The storage method according to claim 13, comprising: The spraying step includes spraying stored electrolytic water.
The effective chlorine concentration of the stored electrolytic water is 160 ppm or less, the effective chlorine concentration of the sprayed electrolytic water is 80 ppm or less, and the effective chlorine concentration of the stored electrolytic water is sprayed. Higher than
The storage method according to claim 16, characterized in that. The electrolyzed water of the spraying step comprises acidic electrolyzed water and alkaline electrolyzed water,
The spraying step is
Spraying the alkaline electrolyzed water onto the object to remove organic matter adhering to the surface of the object;
Spraying the acidic electrolyzed water onto the object to sterilize the surface of the object;
The storage method according to claim 13, comprising: The electrolyzed water in the circulating step includes acidic electrolyzed water and alkaline electrolyzed water,
The circulation step is
Vaporizing the acidic electrolyzed water and releasing it into the space to sterilize the space;
Vaporizing the alkaline electrolyzed water and releasing it into the space to neutralize the inside of the space;
The storage method according to claim 20, further comprising: The object is stored in the space in a state of being accommodated in a breathable packaging container.
The flow of air from the inside to the outside of the packaging container is generated by a fan to decompress the inside of the packaging container, and the vaporized substance circulated in the space by the circulating step is made inside the packaging container. Further including injecting,
The storage method according to claim 13.

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