JP2019207038A - Temperature raising device and temperature raising method of frozen content which is liquid at normal temperature - Google Patents
Temperature raising device and temperature raising method of frozen content which is liquid at normal temperature Download PDFInfo
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Abstract
Description
本発明は、凍結状態にある常温時に液体状の内容物の昇温装置及び昇温方法に関するものであり、より詳細には、凍結状態にある常温時に液体状の内容物の凍結点未満の温度で流動性を有する流動性媒体を用いて効率よく昇温させる昇温装置及び昇温方法に関する。 The present invention relates to a temperature rising device and a temperature rising method for a liquid content at normal temperature in a frozen state, and more specifically, a temperature below the freezing point of the liquid content at normal temperature in a frozen state. The present invention relates to a temperature raising apparatus and a temperature raising method for efficiently raising the temperature using a fluid medium having fluidity.
常温で液体状の食品や薬品等の品質を長期に亘って保持するために、所定の容器に入れ、凍結した状態で保存や輸送等に供されることが広く行われている。
例えば、果物や野菜のジュース等の場合には、果物等の生産地に近い場所で果汁を絞り、これを凍結することにより、新鮮な果物等から風味や栄養価に優れた果汁をその品質を損なうことなく凍結状態として保管又は輸送することができる。
このような凍結状態にある物質の解凍方法として、従来は、自然解凍や多段階冷凍冷蔵解凍の他、熱風を当てる解凍方法、マイクロ波を照射して解凍する方法等が提案されている。
In order to maintain the quality of liquid food, medicine, etc. at room temperature for a long period of time, it is widely used for storage or transportation in a predetermined container and frozen.
For example, in the case of fruit and vegetable juices, etc., the fruit juice is squeezed in a place close to the fruit production area, and frozen to obtain a fruit juice with excellent flavor and nutritional value from fresh fruit. It can be stored or transported in a frozen state without loss.
As a method for thawing a substance in such a frozen state, conventionally, in addition to natural thawing and multi-stage freezing and refrigeration thawing, a thawing method using hot air, a method of thawing by irradiating microwaves, and the like have been proposed.
また食品の解凍方法として、シャーベット氷を解凍媒体として使用した凍結食品解凍法も提案されている（特許文献１）。この方法は、表面積が大きく且つ水よりも熱伝導率の高い微細氷によって、凍結品の冷熱を奪い、短時間での高品質解凍を可能にするというものである。 As a method for thawing food, a frozen food thawing method using sherbet ice as a thawing medium has also been proposed (Patent Document 1). In this method, fine ice having a large surface area and higher thermal conductivity than water takes away the cold heat of the frozen product and enables high-quality thawing in a short time.
しかしながら、前述したような常温で液体状の果汁等の凍結品を自然解凍等の従来の解凍方法を利用すると、凍結品はその表面から溶け始めることから、凍結品の表面に液状の境界膜が形成される。この液状の境界膜が形成されると、熱伝達率が極端に低下するため、結果として中心部分まで完全に昇温することなく硬い芯が残った状態になる。また果汁等の凍結品は、凍結状態によっては、中心部分及び下部に果汁濃度が高い部分が形成される、凍結濃縮が生じる場合があり、果汁濃度の相違により凍結点が異なることから、やはり均一に解凍することが困難である。更に自然解凍等では凍結品全体を完全に解凍するには長時間を必要とし、その間に、腐敗、酸化、内容成分の分解、色の変化等の品質劣化が生じるおそれがあると共に、品質が劣化した物質の廃棄のためのコスト増の問題もある。また熱風やマイクロ波を用いた解凍方法では、時間は短縮できるとしてもエネルギーコストがかかると共に、熱風では凍結品表面の境界膜による問題があり、マイクロ波加熱では部分的な過加熱が生じやすく均一な昇温が困難である。 However, when using a conventional thawing method such as natural thawing of a frozen product such as liquid juice at room temperature as described above, the frozen product begins to melt from its surface, so a liquid boundary film is formed on the surface of the frozen product. It is formed. When this liquid boundary film is formed, the heat transfer coefficient is extremely lowered, and as a result, a hard core remains without completely raising the temperature to the central portion. Also, frozen products such as fruit juice may be frozen and concentrated depending on the frozen state, where a high juice concentration is formed in the central part and the lower part. It is difficult to defrost. Furthermore, in natural thawing, etc., it takes a long time to completely thaw the entire frozen product. During that time, quality deterioration such as decay, oxidation, decomposition of content components, color change, etc. may occur, and the quality deteriorates. There is also the problem of increased costs for the disposal of discarded materials. In addition, the thawing method using hot air or microwave is energy cost even if the time can be shortened, and hot air has a problem due to the boundary film on the surface of the frozen product, and microwave heating tends to cause partial overheating and uniform. Temperature rise is difficult.
また上述したシャーベット氷を利用した解凍方法は塩分濃度を調整して、解凍媒体の温度を凍結食品の氷結温度に近い温度に調整するものであることから、凍結品を収納する容器に制限がある。すなわち、凍結品が金属製容器に収納されている場合には、シャーベット氷との接触により金属製容器に錆が発生するおそれがあり、また容器が完全に密閉状態にない場合には、塩水の混入により品質が劣化するおそれがある。
従って本発明の目的は、上記のような問題を生じることなく、シャーベット氷のような内容物の凍結点未満の温度で流動性を有する流動性媒体を用いて、凍結状態にある常温時に液体状の内容物全体を均一に且つ効率よく昇温可能な昇温装置及び昇温方法を提供する。
In addition, the thawing method using the sherbet ice described above is to adjust the salinity concentration and adjust the temperature of the thawing medium to a temperature close to the freezing temperature of the frozen food, so there is a limit to the container for storing the frozen product. . That is, if the frozen product is stored in a metal container, there is a risk that the metal container will rust due to contact with the sherbet ice, and if the container is not completely sealed, There is a risk of quality deterioration due to contamination.
Accordingly, the object of the present invention is to use a fluid medium having fluidity at a temperature below the freezing point of the contents, such as sherbet ice, without causing the above-mentioned problems. A temperature raising apparatus and a temperature raising method capable of raising the temperature of the entire contents uniformly and efficiently.
本発明によれば、金属製容器内に収納された、凍結状態にある常温時に液体状の内容物を、昇温するため昇温装置であって、前記内容物の凍結点未満の温度で流動性を有する流動性媒体が収納される外側容器と、熱伝導率が水の熱伝導率以上の緩衝部材と、を備え、前記金属製容器が前記緩衝部材の内側に配置され、前記緩衝部材を介して、前記流動性媒体と前記凍結状態の内容物との間で熱交換を行うことにより、凍結状態にある内容物の昇温を行うことを特徴とする昇温装置が提供される。 According to the present invention, there is provided a temperature raising device for raising the temperature of a liquid content stored in a metal container at room temperature in a frozen state at a temperature below the freezing point of the content. An outer container in which a fluid medium having a property is accommodated, and a buffer member having a thermal conductivity equal to or higher than that of water, and the metal container is disposed inside the buffer member, Thus, there is provided a temperature raising apparatus characterized in that the contents in the frozen state are heated by performing heat exchange between the fluid medium and the contents in the frozen state.
本発明の昇温装置においては、
１．前記流動性媒体が、塩水から成るシャーベット氷であること、
２．前記緩衝部材が、水及び／又は銅から成ること、
３．前記緩衝部材の少なくとも一部が、水が充填された銅製容器であり、該銅製容器が前記外側容器内に設置され、前記金属製容器が前記銅製容器内に設置されること、
４．前記金属製容器の上部には開口部が形成されており、該開口部は、前記流動性媒体の界面よりも上方に位置し、前記緩衝部材の少なくとも一部が、天面及び該天面の周縁から垂下する側壁から成る部材であり、前記金属製容器の開口部の少なくとも一部を覆い、且つ前記側壁の下部が、前記外側容器内の流動性媒体に浸漬されていること、
５．前記金属製容器が、スチール製であること、
６．前記外側容器内に配置され、前記流動性媒体を撹拌し、流動性媒体の温度を均一化するための攪拌装置を備えること、
が好適である。
In the temperature raising apparatus of the present invention,
1. The fluid medium is sherbet ice made of salt water;
2. The buffer member is made of water and / or copper;
3. At least a part of the buffer member is a copper container filled with water, the copper container is installed in the outer container, and the metal container is installed in the copper container;
4). An opening is formed in the upper part of the metal container, the opening is positioned above the interface of the fluid medium, and at least a part of the buffer member is formed on the top surface and the top surface. A member comprising a side wall depending from the periphery, covering at least a part of the opening of the metal container, and a lower part of the side wall being immersed in a fluid medium in the outer container,
5. The metal container is made of steel;
6). A stirring device disposed in the outer container, for stirring the fluid medium and uniformizing the temperature of the fluid medium;
Is preferred.
本発明によればまた、金属製容器内に収納された、凍結状態にある常温時に液体状の内容物を、昇温するための昇温方法であって、前記金属製容器を、熱伝導性が水以上の緩衝部材を介して、流動性媒体が収納された外側容器の内側に設置し、前記流動性媒体が、凍結点が水よりも小さく且つ前記内容物の凍結点以下の温度で流動性を有する流動性媒体であり、前記緩衝部材を介して、前記流動性媒体と前記凍結状態の内容物との間の熱交換を行うことにより凍結状態にある内容物の昇温を行うことを特徴とする昇温方法が提供される。
本発明の昇温方法においては、前記流動性媒体が、外側容器内に備えられた撹拌装置により撹拌されて温度が均一化されること、が好適である。
According to the present invention, there is also provided a temperature raising method for raising the temperature of a liquid content stored in a metal container at room temperature in a frozen state, wherein the metal container is thermally conductive. Is placed inside an outer container in which a fluid medium is accommodated through a buffer member of water or higher, and the fluid medium flows at a temperature lower than the freezing point of the contents and lower than the freezing point of water. The content in the frozen state is heated by performing heat exchange between the fluid medium and the frozen content through the buffer member. A featured temperature raising method is provided.
In the temperature raising method of the present invention, it is preferable that the fluid medium is stirred by a stirring device provided in the outer container to make the temperature uniform.
本発明の昇温装置及び昇温方法では、凍結状態にある常温時に液体状の内容物の凍結点未満の温度で流動性を有する流動性媒体を用いることにより、従来の解凍方法のように界面に熱伝導率を低下させる境界膜を形成することがないため、凍結状態にある常温で液体状の内容物の冷熱を流動性媒体が効率よく奪って昇温させることができる。
しかも本発明の昇温装置においては、凍結状態にある常温時に液体状の内容物を収納する金属製容器と、凍結点未満の温度で流動性を有する流動性媒体とが、緩衝部材を介して接しているため、流動性媒体として塩水から成るシャーベット氷を使用した場合にも、金属製容器が発錆等の劣化損傷を生じるおそれや、或いは内容物への塩水の混入のおそれもない。
また緩衝部材が熱伝導率の高い材料で形成されていることから、流動性媒体と凍結状態にある内容物の熱交換を損なうことも防止されている。
更に、凍結状態にある常温で液体状の内容物は、内容物の凍結点未満の所望温度まで昇温されることにより、固体の状態を保ったまま内部まで均一に昇温するため、品質劣化のおそれもない。
また凍結濃縮により、凍結品に濃度勾配があった場合でも、内部まで均一に昇温できる。
In the temperature raising apparatus and the temperature raising method of the present invention, a fluid medium having fluidity at a temperature lower than the freezing point of the liquid content at normal temperature in a frozen state is used, so that an interface like a conventional thawing method is used. In this case, a boundary film that lowers the thermal conductivity is not formed, so that the fluid medium efficiently takes away the cold heat of the liquid contents at room temperature in a frozen state, and the temperature can be raised.
Moreover, in the temperature raising device of the present invention, a metal container that stores liquid contents at normal temperature in a frozen state, and a fluid medium that has fluidity at a temperature below the freezing point are provided via a buffer member. Therefore, even when sherbet ice made of salt water is used as the fluid medium, there is no possibility that the metal container will cause deterioration damage such as rusting, or there is no possibility of salt water mixing into the contents.
Further, since the buffer member is made of a material having high thermal conductivity, it is possible to prevent the heat exchange between the fluid medium and the contents in the frozen state from being impaired.
In addition, the liquid content at room temperature in the frozen state is heated to a desired temperature below the freezing point of the content, and the temperature is uniformly raised to the inside while maintaining the solid state. There is no fear of it.
Moreover, even if there is a concentration gradient in the frozen product, the temperature can be uniformly increased to the inside by freeze concentration.
本発明の昇温装置及び昇温方法は、凍結状態にある常温で液体状の内容物（以下、単に「内容物」ということがある）を、内容物の凍結点未満の温度で流動性を有する流動性媒体を用い、該流動性媒体と前記凍結状態の内容物との間で熱交換を行うことにより、前記凍結状態にある内容物の温度を効率よく昇温させるという知見に基づくものであり、この昇温操作を効率よく、しかも装置の劣化損傷や内容物の品質劣化などを生じることなく、行うことができる。
すなわち、凍結状態にある常温で液体状の内容物を昇温させる際に、内容物の界面には熱伝導率の低い境界膜が形成されると、内容物から効率よく冷熱を奪うことが困難であるが、本発明では、内容物の凍結点未満の温度で流動性を有する流動性媒体を用いることにより、このような境界膜の形成を抑制することが可能になる。本発明で使用する流動性媒体は、内容物との温度差が小さいことから境界膜を形成することなく、しかも内容物の凍結点未満の温度で流動性を有していることから、大きな接触面積で熱交換が可能であり、内容物を過剰に昇温することがなく、内容物を固体の状態のまま均一に昇温できるため、品質を劣化させるおそれもない。
尚、本明細書において、「凍結点」とは、「凝固点」及び「融点」と同じ概念であり、常温で液状の物質の凍結点とは、物質が均一に溶けた状態で、氷結状態から溶け始める温度を意味する。尚、凍結点は、ＪＩＳ Ｋ ００６５に準拠して測定することができる。
また、「冷熱」とは、相対的に温度の高い流動性媒体から温度の低い凍結品へエネルギーが移動する際に、一方で、凍結品から流動性媒体へ移動すると観念できるマイナスのエネルギーのことをいう。
The temperature raising device and the temperature raising method of the present invention provide fluidity at a temperature below the freezing point of the contents at a room temperature in a frozen state (hereinafter sometimes referred to simply as “contents”). It is based on the knowledge that the temperature of the content in the frozen state is efficiently raised by performing heat exchange between the fluid medium and the frozen content. In addition, this temperature raising operation can be performed efficiently and without causing deterioration damage of the apparatus or quality deterioration of the contents.
That is, when the temperature of a liquid content at a normal temperature in a frozen state is raised, if a boundary film with low thermal conductivity is formed at the interface of the content, it is difficult to efficiently remove cold from the content. However, in the present invention, the formation of such a boundary film can be suppressed by using a fluid medium having fluidity at a temperature below the freezing point of the contents. The fluidity medium used in the present invention has a large contact because it has a fluidity at a temperature below the freezing point of the contents without forming a boundary film because the temperature difference with the contents is small. Heat exchange is possible in the area, the contents are not heated excessively, and the contents can be heated uniformly in a solid state, so there is no risk of quality deterioration.
In this specification, “freezing point” is the same concept as “freezing point” and “melting point”, and the freezing point of a substance that is liquid at room temperature is a state in which the substance is homogeneously melted, from the frozen state. It means the temperature at which melting begins. The freezing point can be measured according to JIS K 0065.
In addition, “cold heat” refers to negative energy that can be thought of as transferring from a frozen product to a fluid medium when the energy is transferred from a fluid medium having a relatively high temperature to a frozen product having a low temperature. Say.
［常温で液体状の物質］
本発明の昇温装置及び昇温方法で昇温される対象は、凍結状態にある常温で液体状の物質であり、前述したとおり、かかる凍結品は、自然解凍等の従来公知の方法で昇温させると、界面に液状膜を形成してしまうため、効率よく熱交換することが困難であるが、本発明の昇温方法によれば、液状膜の形成が抑制されるため効率よく昇温することができる。
常温で液体状とは、液状，ゲル状，エマルジョン等であり、少なくとも液体を有して流動性を有していればよく、この液体中に固形分が存在してもよい。
本発明の昇温装置及び昇温方法は、常温で液体状の物質であって、品質保持のために凍結状態で保存や輸送することが必要な物質に好適に使用でき、これに限定されないが、果汁等の飲料、ゼリー、液卵、母乳、薬品、血液等に特に好適に使用できる。
また本明細書において、「凍結品」は、内容物が缶等の金属製容器に充填された後、凍結されたものをいう。
[Substances that are liquid at room temperature]
The object to be heated by the temperature raising apparatus and the temperature raising method of the present invention is a substance that is in a frozen state at room temperature and is in a liquid state. When heated, a liquid film is formed at the interface, so it is difficult to exchange heat efficiently. However, according to the heating method of the present invention, the formation of the liquid film is suppressed, so that the temperature can be increased efficiently. can do.
The liquid form at normal temperature is a liquid form, a gel form, an emulsion, etc., as long as it has at least a liquid and has fluidity, and a solid content may exist in the liquid.
The temperature raising apparatus and the temperature raising method of the present invention can be suitably used for substances that are liquid at room temperature and need to be stored and transported in a frozen state for quality maintenance, but are not limited thereto. It can be particularly preferably used for beverages such as fruit juice, jelly, liquid egg, breast milk, medicine, blood and the like.
In the present specification, the “frozen product” refers to a product that has been frozen after its contents are filled into a metal container such as a can.
［流動性媒体］
本発明の昇温方法において、凍結品との間で熱交換する流動性媒体としては、被昇温対象である常温で液体状の物質の凍結点未満の温度で流動性を有することが重要である。すなわち、被昇温対象物である物質の凍結点未満で流動性を有することにより、被昇温対象物と大きな接触面積で接触して効率よく凍結品と熱交換することができる。
このような流動性媒体は、微細な氷と液体（水溶液）の固液二相混合物であるシャーベット氷（アイススラリー）から成る。シャーベット氷は、凍結品から奪った冷熱を氷として蓄えることができると共に、氷は蓄熱能力及び融解潜熱が大きいことから、シャーベット氷の温度を一定に維持することができ、安定して凍結品を昇温させることが可能である。
流動性媒体の水溶液の溶質としては、塩（塩化ナトリウム）、砂糖、尿素、エチレングリコール、プロピレングリコールエタノール等を例示することができる。また微細氷は、数百μｍ程度の粒子径を有している。
本発明においては、このようなシャーベット氷の氷充填率、溶質の種類及び濃度を調整することによって、凍結品の凍結点未満で流動性を有する流動性媒体とすることができる。
[Fluid medium]
In the temperature raising method of the present invention, it is important that the fluid medium that exchanges heat with the frozen product has fluidity at a temperature below the freezing point of the liquid substance at room temperature that is the object of temperature elevation. is there. That is, by having fluidity below the freezing point of the substance to be heated, it is possible to efficiently exchange heat with the frozen product by contacting the heated object with a large contact area.
Such a fluid medium consists of sherbet ice (ice slurry) which is a solid-liquid two-phase mixture of fine ice and liquid (aqueous solution). The sherbet ice can store the cold heat taken from the frozen product as ice, and since the ice has a large heat storage capacity and large latent heat of melting, the temperature of the sherbet ice can be kept constant, and the frozen product can be stably It is possible to raise the temperature.
Examples of the solute of the aqueous solution of the fluid medium include salt (sodium chloride), sugar, urea, ethylene glycol, propylene glycol ethanol and the like. Fine ice has a particle size of about several hundred μm.
In the present invention, a fluid medium having fluidity below the freezing point of a frozen product can be obtained by adjusting the ice filling rate, the kind of solute, and the concentration of the sherbet ice.
本発明において流動性媒体は、食品用途にも安全に使用できる塩水から成るシャーベット氷を好適に使用することができる。塩水から成るシャーベット氷は、塩分濃度及び氷充填率を適宜変更することによって、シャーベット氷の温度を調整することができる。すなわち、塩分濃度及び氷充填率を高くすることにより、シャーベット氷の温度を下げることができる。
流動性媒体の好適な流動性を確保するためには、氷充填率は５〜３０％の範囲にあることが望ましい。５％未満だと、温度の保持機能が乏しく、３０％を超えると、流動性が不十分となり、凍結品の表面に氷が形成され易くなり凍結品表面での熱伝達が低下する虞がある。
In the present invention, sherbet ice made of salt water that can be safely used for food applications can be suitably used as the fluid medium. For sherbet ice made of salt water, the temperature of the sherbet ice can be adjusted by appropriately changing the salt concentration and the ice filling rate. That is, the temperature of the sherbet ice can be lowered by increasing the salt concentration and the ice filling rate.
In order to ensure suitable fluidity of the fluid medium, the ice filling rate is desirably in the range of 5 to 30%. If it is less than 5%, the temperature holding function is poor, and if it exceeds 30%, the fluidity becomes insufficient, and ice is likely to be formed on the surface of the frozen product, which may reduce the heat transfer on the surface of the frozen product. .
ここで、所望の温度及び氷充填率の塩水からなるシャーベット氷を製造する方法について説明する。一般的に、塩分濃度ｄ（％）と凍結点（融点／凝固点）Ｔｅ（℃）との関係は、下記式（１）
Ｔｅ＝−０．５５９ｄ＋０．０００１１８ｄ２―０．０００５６８ｄ３・・・（１）
で近似される。
まず流動性を確保するための所望の氷充填率を決め、凍結品を解凍するための所望の温度を決定する。そして、その温度を塩水の凍結点（融点／凝固点）とする塩分濃度を上記式（１）から求め、求めた塩分濃度の塩水を生成する。
例えば、シャーベット氷の温度を−１．５℃にするためには、氷充填率を３０％とした場合、上記式（１）より、塩分濃度は、２．６％となる。予め製造しておいたシャーベット氷を、この塩水の塩分濃度を保ちながら、塩水に少しずつ投入し、塩水の温度が所望の温度に下がるまで塩分の追加と、シャーベット氷の投入を行う。そして、塩水の温度が所望の温度まで下がったら、所望の氷充填率となるようにシャーベット氷の投入量を調整すればよい。
Here, a method for producing sherbet ice made of salt water having a desired temperature and ice filling rate will be described. In general, the relationship between the salt concentration d (%) and the freezing point (melting point / freezing point) Te (° C.) is expressed by the following formula (1).
Te = −0.559d + 0.000118d 2 −0.000568d 3 (1)
Is approximated by
First, a desired ice filling rate for ensuring fluidity is determined, and a desired temperature for thawing the frozen product is determined. And the salt concentration which makes the temperature the freezing point (melting point / freezing point) of salt water is calculated | required from said Formula (1), and salt water of the calculated | required salt concentration is produced | generated.
For example, in order to set the temperature of the sherbet ice to −1.5 ° C., when the ice filling rate is set to 30%, the salt concentration is 2.6% from the above formula (1). The sherbet ice prepared in advance is gradually added to the salt water while maintaining the salt concentration of the salt water, and the salt content is added and the sherbet ice is added until the temperature of the salt water falls to a desired temperature. And when the temperature of salt water falls to desired temperature, what is necessary is just to adjust the insertion amount of sherbet ice so that it may become a desired ice filling rate.
あるいは、上記式（１）から塩分濃度を求めて、所望の氷充填率の氷分が全て水である場合の初期塩分濃度を計算し、その塩分濃度の塩水を生成する。例えば、シャーベット氷の温度を−１．５℃にするためには、氷充填率を３０％とした場合、上式より、最終的な塩分濃度が２．６％となり、氷が生成する前の初期塩分濃度は１．８％となる。生成した塩水を、当該塩水の凍結点まで温度を下げて所望の氷充填率となるまで氷を生成すればよい。
尚、上記式（１）は、塩水以外では、ｄを溶質の濃度（％）として、エタノールの場合、
Ｔｅ＝−０．３５８ｄ−０．００８１４ｄ２−０．００００７８８ｄ３
で近似され、エチレングリコールの場合、
Ｔｅ＝−０．３０２ｄ−０．００２２６ｄ２−０．０００１２５ｄ３
で近似され、プロピレングリコールの場合、
Ｔｅ＝−０．２６７ｄ−０．００２５３ｄ２−０．０００１３８ｄ３
で近似されることが知られている。
Alternatively, the salinity concentration is obtained from the above formula (1), the initial salinity concentration is calculated when the ice content of the desired ice filling rate is all water, and salt water having the salinity concentration is generated. For example, in order to set the temperature of the sherbet ice to −1.5 ° C., when the ice filling rate is set to 30%, the final salinity concentration is 2.6% from the above formula, and before the ice is generated. The initial salinity is 1.8%. What is necessary is just to produce | generate ice until the temperature of the produced salt water is reduced to the freezing point of the said salt water until it becomes a desired ice filling rate.
In addition, the above formula (1) is used in the case of ethanol except for salt water, where d is the solute concentration (%).
Te = −0.358d−0.00814d 2 −0.0000788d 3
In the case of ethylene glycol,
Te = −0.302d−0.00226d 2 −0.000125d 3
In the case of propylene glycol,
Te = −0.267d−0.00253d 2 −0.000138d 3
It is known that
［昇温装置］
本発明の昇温装置は、金属製容器内に収納された、凍結状態にある常温時に液体状の内容物（凍結品）を、昇温するため昇温装置であって、前記内容物の凍結点未満の温度で流動性を有する流動性媒体が収納される外側容器と、熱伝導率が水の熱伝導率以上の緩衝部材と、を備え、前記金属製容器が前記緩衝部材の内側に配置され、前記緩衝部材を介して、前記流動性媒体と前記凍結状態の内容物との間で熱交換を行うことにより、凍結状態にある内容物の昇温を行うことを特徴とする。
前述したとおり、流動性媒体として塩水から成るシャーベット氷等を用いる場合、流動性媒体が内容物を収納する金属製容器と直接接触すると、金属製容器が発錆等によって劣化するおそれがあると共に、塩水の混入などにより内容物の品質が損なわれるおそれがある。
本発明の昇温装置においては、流動性媒体と内容物を収納する金属製容器を直接接触させずに、熱伝導率の高い緩衝部材を介在させることにより、上述した金属製容器の劣化及び流動性媒体の内容物への混入が有効に防止できる。
また緩衝部材が水の熱伝導率以上の熱伝導率を有することにより、流動性媒体と金属製容器を直接接触させた場合と同等の熱交換率を実現することが可能である。
[Temperature riser]
The temperature raising device of the present invention is a temperature raising device for raising the temperature of a liquid content (frozen product) stored in a metal container at room temperature in a frozen state, and freezing the content. An outer container in which a fluid medium having fluidity at a temperature below the point is accommodated, and a buffer member having a thermal conductivity equal to or higher than that of water, and the metal container is disposed inside the buffer member. The temperature of the contents in the frozen state is increased by performing heat exchange between the fluid medium and the contents in the frozen state via the buffer member.
As described above, when using sherbet ice made of salt water as the fluid medium, if the fluid medium is in direct contact with the metal container containing the contents, the metal container may deteriorate due to rusting, etc. The quality of the contents may be impaired by salt water.
In the temperature raising apparatus of the present invention, the above-described deterioration and flow of the metal container can be achieved by interposing a buffer member having high thermal conductivity without directly contacting the fluid medium and the metal container containing the contents. It is possible to effectively prevent contamination of the contents of the sex medium.
In addition, since the buffer member has a thermal conductivity equal to or higher than that of water, it is possible to realize a heat exchange rate equivalent to that obtained when the fluid medium and the metal container are brought into direct contact.
図１は、本発明の昇温装置の一例を示す概略図であり、（Ａ）は上面図、（Ｂ）は側断面図である。全体を１で表す昇温装置は、内容物を収納するための底面２ａ及び側壁２ｂから成る円筒状の金属製容器２、及びこの金属製容器２の側壁２ｂを取り囲むように配置された４つの緩衝部材３、各緩衝部材３の金属製容器２と反対側に配置された流動性媒体５を収納する外側容器４がそれぞれ備えられている。
緩衝部材３は、図１（Ｂ）から明らかなように、金属製容器２の底部２ａ及び側壁２ｂと接触するように、底部３ａ及び側部３ｂを有し、側断面形状がＬ字状に形成されている。また緩衝部材の側部３ｂは外側容器４と一体化されて、外側容器中の流動性媒体５に直接接触して、流動性媒体５の熱が伝達される。これにより、緩衝部材３は、内容物を収納する金属製容器と流動性媒体との間の熱交換を行うが、緩衝部材３は水よりも熱伝導率の高い材料から形成されているので、金属製容器が直接流動性媒体と接触したと同様に、効率よく熱交換が行われる。またこの態様においては、金属製容器と流動性媒体との間には緩衝部材が介在していることから、流動性媒体が金属製容器内に侵入するおそれがなく、内容物の品質を損なうことが有効に防止されている。
また図に示す具体例では、緩衝部材３及び外側容器４が金属製容器２の半径方向（図１（Ａ）中、矢印Ｐ方向）に移動可能であり、内容物が充填された金属製容器の設置及び取り外しを容易に行うことができる。
FIG. 1 is a schematic view showing an example of a temperature raising apparatus of the present invention, in which (A) is a top view and (B) is a side sectional view. The temperature raising device represented as 1 as a whole has a cylindrical metal container 2 composed of a bottom surface 2a and a side wall 2b for storing the contents, and four arranged so as to surround the side wall 2b of the metal container 2. A buffer member 3 and an outer container 4 for storing a fluid medium 5 disposed on the opposite side of the metal member 2 of each buffer member 3 are provided.
As is clear from FIG. 1B, the buffer member 3 has a bottom portion 3a and a side portion 3b so as to come into contact with the bottom portion 2a and the side wall 2b of the metal container 2, and the side cross-sectional shape is L-shaped. Is formed. Further, the side part 3b of the buffer member is integrated with the outer container 4, and directly contacts the fluid medium 5 in the outer container, so that the heat of the fluid medium 5 is transmitted. Thereby, although the buffer member 3 performs heat exchange between the metal container for storing the contents and the fluid medium, the buffer member 3 is formed of a material having a higher thermal conductivity than water. The heat exchange is efficiently performed in the same manner as when the metal container is in direct contact with the fluid medium. Further, in this aspect, since the buffer member is interposed between the metal container and the fluid medium, there is no possibility that the fluid medium enters the metal container, and the quality of the contents is impaired. Is effectively prevented.
Further, in the specific example shown in the figure, the buffer member 3 and the outer container 4 are movable in the radial direction of the metal container 2 (in the direction of arrow P in FIG. 1A), and the metal container filled with the contents. Can be easily installed and removed.
この態様においては、図に示す具体例に限定されず、種々の変更が可能である。例えば、図１では、緩衝部材は、外側容器の金属製容器側の一側面に形成されていたが、図１（Ａ）に示す下部の外側容器４Ａに形成されているように、外側容器内に突出する複数個のフィン６を形成し、流動性部材との接触面積を増大させることによって、熱交換率を更に向上できる。また、隣接する緩衝部材の間には間隙が形成されているが、断熱材等を配置して緩衝部材の熱効率を低下させない等の設計変更をすることもできる。更に、金属製容器と緩衝部材の接触面は、空間が形成されないように密着させることが望ましく、必要により、水分を含む緩衝材を用いて確実に密着させることもできる。
尚、緩衝部材を構成する水以上の熱伝導性を有する材料としては、銅、アルミニウム、真鍮、ステンレススチール等の金属を挙げることができるが、熱伝導率が高く、しかも流動性媒体として塩水から成るシャーベット氷を用いた場合の劣化を防止するために、銅を好適に使用することができる。またこの態様においては、金属製容器は流動性媒体と直接接触しないことから、スチール製のものを使用することができる。
This embodiment is not limited to the specific example shown in the figure, and various modifications can be made. For example, in FIG. 1, the buffer member is formed on one side surface of the outer container on the metal container side. However, as shown in FIG. 1A, the buffer member is formed in the lower outer container 4A. The heat exchange rate can be further improved by forming a plurality of fins 6 projecting to increase the contact area with the fluid member. In addition, although a gap is formed between adjacent buffer members, it is possible to change the design such as by disposing a heat insulating material or the like so as not to lower the thermal efficiency of the buffer member. Furthermore, it is desirable that the contact surface between the metal container and the buffer member is in close contact so that no space is formed, and if necessary, the contact surface can be securely in contact with a buffer material containing moisture.
In addition, examples of the material having thermal conductivity higher than that of the water constituting the buffer member include metals such as copper, aluminum, brass, and stainless steel. However, the thermal conductivity is high, and salt fluid is used as a fluid medium. In order to prevent deterioration when the sherbet ice is used, copper can be preferably used. In this embodiment, the metal container is not in direct contact with the fluid medium, so that a steel container can be used.
図２は、本発明の昇温装置の他の一例を説明する概略図であり、（Ａ）は上面図、（Ｂ）は側断面図である。全体を１で表す昇温装置は、内容物を収納するための底面２ａ及び側壁２ｂから成る円筒状の金属製容器２、及びこの金属製容器２を入れ子として収納可能な容器から成る緩衝部材３を構成する円筒状容器３ａ、この円筒状容器３ａを内部に設置可能な、流動性媒体５が収納された外側容器４とを備えている。
この緩衝部材３は、水以上の熱伝導性を有する材料から成る円筒状容器３ａ、及びこの容器３ａ内に金属製容器２を収納した際に金属製容器２の外面及び円筒状容器３ａの内面との間に形成される空間３ｂを満たす水又は氷水から成っている。緩衝部材３は、内容物を収納する金属製容器２と外側容器４内に収納された流動性媒体との間の熱交換を行うが、緩衝部材３は、水以上の熱伝導性を有する容器３ａ及び水又は氷水から形成されているので、効率よく熱交換が行われる。
2A and 2B are schematic views for explaining another example of the temperature raising device of the present invention, in which FIG. 2A is a top view and FIG. 2B is a side sectional view. The temperature raising device represented as 1 as a whole includes a cylindrical metal container 2 composed of a bottom surface 2a and a side wall 2b for accommodating contents, and a buffer member 3 composed of a container capable of accommodating the metal container 2 as a nest. And the outer container 4 in which the fluid medium 5 is housed, in which the cylindrical container 3a can be installed.
The buffer member 3 includes a cylindrical container 3a made of a material having thermal conductivity equal to or higher than water, and an outer surface of the metal container 2 and an inner surface of the cylindrical container 3a when the metal container 2 is accommodated in the container 3a. And water or ice water that fills the space 3b formed between the two. The buffer member 3 performs heat exchange between the metal container 2 for storing the contents and the fluid medium stored in the outer container 4, but the buffer member 3 is a container having a thermal conductivity higher than that of water. Since it is formed from 3a and water or ice water, heat exchange is performed efficiently.
この態様においては、緩衝部材を構成する円筒状容器３ａは、外側容器４に収納される流動性媒体５の液面５ａよりも高く形成されており、流動性媒体が円筒状容器３ａ内に流入することがない。また内容物を収納する金属製容器２は、流動性媒体は勿論、緩衝部材を構成する水又は氷水の流入をも防止するために、緩衝部材を構成する円筒状容器３ａよりもその高さが高く形成されている。
この態様においては、外側容器内の流動性媒体は、経時により緩衝部材との界面付近の温度が外側容器の外壁付近の温度に比して低くなる温度勾配を生じるので、外側容器に流動性媒体を撹拌或いは循環させる装置を備えることが望ましい。これにより流動性媒体の温度を均一化して効率よく内容物を昇温することができる。
尚、この態様においては、上述した図１の態様と同様に、凍結品を収納する金属製容器は流動性媒体と直接接触しないので、緩衝部材及び金属製容器共に、図１の態様で述べた素材を使用できる。
In this embodiment, the cylindrical container 3a constituting the buffer member is formed higher than the liquid surface 5a of the fluid medium 5 accommodated in the outer container 4, and the fluid medium flows into the cylindrical container 3a. There is nothing to do. Further, the metal container 2 for storing the contents has a height higher than that of the cylindrical container 3a constituting the buffer member in order to prevent inflow of water or ice water constituting the buffer member as well as the fluid medium. Highly formed.
In this aspect, the fluid medium in the outer container has a temperature gradient in which the temperature near the interface with the buffer member becomes lower with time than the temperature near the outer wall of the outer container. It is desirable to provide a device for stirring or circulating the water. Thereby, the temperature of the fluid medium can be made uniform, and the contents can be efficiently heated.
In this embodiment, as in the embodiment of FIG. 1 described above, the metal container for storing the frozen product is not in direct contact with the fluid medium, so both the buffer member and the metal container are described in the embodiment of FIG. Material can be used.
図３は、本発明の昇温装置の他の一例を説明する概略図であり、（Ａ）は上面図、（Ｂ）は側断面図である。全体を１で表す昇温装置は、内容物を収納するための底面２ａ及び側壁２ｂから成る円筒状の金属製容器２、この金属製容器２の上部を覆う、天面３ａ及び該天面から垂下する側壁３ｂから成る蓋状の緩衝部材３、及び金属製容器２を内部に設置可能な、流動性媒体５が収納された外側容器４を備えている。
この態様においては、金属製容器２の上面には開口（図示せず）が形成されていてもよく、かかる開口から外側容器内に収納された流動性媒体５が侵入することを防止するために、金属製容器２は流動性媒体５の液面５ａよりもその高さが高くなるように構成されている。このため金属製容器２の流動性媒体と接触してない上部は流動性媒体と熱交換を行うことができないが、本発明においては、金属製容器２の上部を覆う蓋状の緩衝部材３の側壁３ｂの下部が流動性媒体５に浸漬されていることにより、金属製容器の上部に位置する内容物の熱交換を、流動性媒体と接触して熱交換した場合と同程度に行うことができる。
3A and 3B are schematic diagrams for explaining another example of the temperature raising device of the present invention, in which FIG. 3A is a top view and FIG. 3B is a side sectional view. The temperature raising device represented as a whole by 1 is a cylindrical metal container 2 composed of a bottom surface 2a and a side wall 2b for containing contents, a top surface 3a covering the top of the metal container 2, and the top surface. A lid-like cushioning member 3 composed of a side wall 3b that hangs down and an outer container 4 in which a fluid medium 5 in which a metal container 2 can be installed are stored.
In this embodiment, an opening (not shown) may be formed on the upper surface of the metal container 2, and in order to prevent the fluid medium 5 stored in the outer container from entering from the opening. The metal container 2 is configured to have a height higher than the liquid level 5a of the fluid medium 5. For this reason, the upper part of the metal container 2 that is not in contact with the fluid medium cannot exchange heat with the fluid medium. However, in the present invention, the lid-like buffer member 3 that covers the upper part of the metal container 2 is used. Since the lower part of the side wall 3b is immersed in the fluid medium 5, the heat exchange of the contents located in the upper part of the metal container can be performed to the same extent as when the heat exchange is made in contact with the fluid medium. it can.
この態様においては、緩衝部材の雰囲気温度による温度上昇を防ぐために、緩衝部材の天面３ａの外面及び側壁３ｂの上部外面（流動性媒体に浸漬されない部分）に断熱材を装着することが望ましい。
また、金属製容器は流動性媒体に直接浸漬されるため、流動性媒体として塩水から成るシャーベット氷を使用する場合には、金属製容器は発錆しにくい金属から成ることが望ましく、特に銅から成ることが望ましい。
更に、図３に示した蓋状の緩衝部材を、上述した図１及び図２に示した円筒状容器２ａと組み合わせて用いることもできる。
またこの態様においても図２に示した態様と同様に、外側容器４に流動性媒体を撹拌又は循環するための装置を備えることが好ましい。
In this aspect, in order to prevent a temperature rise due to the atmospheric temperature of the buffer member, it is desirable to attach a heat insulating material to the outer surface of the top surface 3a of the buffer member and the upper outer surface of the side wall 3b (the portion not immersed in the fluid medium).
In addition, since the metal container is directly immersed in the fluid medium, when using sherbet ice made of salt water as the fluid medium, the metal container is preferably made of a metal that does not easily rust, particularly from copper. It is desirable to consist.
Furthermore, the lid-shaped buffer member shown in FIG. 3 can also be used in combination with the cylindrical container 2a shown in FIGS.
Also in this embodiment, it is preferable to provide a device for stirring or circulating the fluid medium in the outer container 4 as in the embodiment shown in FIG.
［昇温方法］
本発明の昇温方法は、上述した昇温装置を用い、金属製容器に収納された凍結状態にある常温時に液体状の内容物（凍結品）を、内容物の凍結点未満の温度で流動性を有する流動性媒体を用い、熱伝導性が水以上の緩衝部材を介して、これらを緩衝部材に接触させて熱交換することにより、内容物を凍結点未満の所望の温度に昇温する。
尚、内容物の昇温目標温度は、内容物の凍結状態に応じて決定され、内容物が均一に凍結されている場合には、凍結点未満であり、特に凍結点よりも−０．５℃程度低い温度を目標にすることが望ましい。一方、内容物が凍結濃縮している場合には、内容物の外側部分は水分が多い氷であるので、このような場合には、溶けきった内容物の凍結点ではなく、水の凍結点（０℃）未満の所望の温度となるまで昇温させる。その場合、凍結点（０℃）よりも−０．５℃程度低い温度を目標にすることが望ましい。
[Temperature raising method]
The temperature raising method of the present invention uses the above-described temperature raising device to flow a liquid content (frozen product) in a frozen state stored in a metal container at a temperature below the freezing point of the content. The contents are heated to a desired temperature below the freezing point by heat-exchanging them through contact with the buffer member through a buffer member having a heat conductivity that is equal to or higher than that of water. .
The temperature rise target temperature of the contents is determined according to the frozen state of the contents, and when the contents are uniformly frozen, it is less than the freezing point, in particular −0.5 from the freezing point. It is desirable to target a temperature as low as about ° C. On the other hand, when the contents are frozen and concentrated, the outer portion of the contents is ice with a high water content. In such a case, the freezing point of water is not the freezing point of the melted contents. The temperature is raised until the desired temperature is less than (0 ° C.). In that case, it is desirable to target a temperature about -0.5 ° C. lower than the freezing point (0 ° C.).
本発明の昇温方法においては、内容物の比表面積が小さいほど容器表面での熱伝達効率が高くなるため、内容物は体積が大きいほど効率よく昇温することができる。凍結品の種類、およびその形状にもよるが、２Ｌ以上の容量で昇温操作に賦することが望ましい。 In the temperature raising method of the present invention, the smaller the specific surface area of the contents, the higher the heat transfer efficiency on the container surface. Therefore, the contents can be efficiently heated as the volume increases. Although depending on the type and shape of the frozen product, it is desirable to apply the temperature raising operation with a capacity of 2 L or more.
本発明の昇温方法においては、内容物が充填された金属製容器を、図１〜３に示した昇温装置の流動性媒体が収納された外側容器内に設置することにより、内容物を解凍直前の状態まで昇温することが好適である。固体から液体への相変換には大きなエネルギーを要するが、解凍直前の固体の状態で昇温を止めることにより、凍結品表面に液状膜を形成することなく、昇温時間を短縮でき、効率が良い。また、凍結品の内部まで均一の温度で昇温できるため、凍結品の内部に硬い芯が残ることなく、昇温後の凍結品が取扱い易いものにすることができる。しかも解凍直前の状態なので品質劣化を防止できる。
また流動性媒体が充満された外側容器中は、経時により凍結品との界面付近の温度が外側容器の外壁付近の温度に比して低くなる温度勾配を生じるので、流動性媒体を撹拌或いは循環することが望ましい。これにより効率よく凍結品を昇温することができる。
In the temperature raising method of the present invention, the metal container filled with the contents is placed in the outer container in which the fluid medium of the temperature raising apparatus shown in FIGS. It is preferable to raise the temperature to the state immediately before thawing. Phase conversion from solid to liquid requires a large amount of energy, but by stopping the temperature rise in the solid state immediately before thawing, the temperature rise time can be shortened without forming a liquid film on the surface of the frozen product. good. Further, since the temperature can be raised at a uniform temperature to the inside of the frozen product, a hard core does not remain inside the frozen product, and the frozen product after the temperature rise can be easily handled. Moreover, since it is in a state just before thawing, quality deterioration can be prevented.
In addition, in the outer container filled with the fluid medium, a temperature gradient is generated in which the temperature near the interface with the frozen product becomes lower than the temperature near the outer wall of the outer container over time. It is desirable to do. Thereby, the temperature of the frozen product can be raised efficiently.
（実施例１）
果汁濃度１００％のオレンジ果汁飲料が、容積２５Ｌ（直径２８５ｍｍの円筒で高さ約３７０ｍｍのペール缶）のスチール製容器に充填され、−４０℃で冷凍された凍結品を入手した。このスチール製容器入り凍結品のおおよそ中心位置（直径方向の中心位置で上端から１６０ｍｍ位置）及び、高さ方向中心位置で外側部分（容器辺から２５ｍｍ離れた位置）に温度計測のための熱電対を設置し、このスチール製容器入り凍結品を、図２に示す昇温装置を用いて昇温した。尚、外側容器には、塩分濃度２．６％、氷充填率３０％の塩水から成るシャーベット氷（目標温度−１．５℃）を収納し、緩衝部材として、銅製円筒状容器中に水を収納した。凍結品の内部の温度が−２０℃から−１０℃まで昇温する時間を計測したところ、約２時間であった。また、そのときの凍結品の外部の温度は−９℃であり、凍結品の内部の温度との温度差も小さく、均一に昇温することができた。
Example 1
An orange juice beverage having a fruit juice concentration of 100% was filled in a steel container having a volume of 25 L (cylinder having a diameter of 285 mm and a height of about 370 mm) and frozen at −40 ° C. to obtain a frozen product. Thermocouple for temperature measurement at the approximate center position (160mm from the top at the center in the diameter direction) and the outer part (position 25mm away from the container side) at the center in the height direction. The frozen product in the steel container was heated using a temperature rising device shown in FIG. The outer container contains sherbet ice (target temperature -1.5 ° C) made of salt water with a salt concentration of 2.6% and an ice filling rate of 30%, and water is placed in a copper cylindrical container as a buffer member. Stowed. When the temperature of the internal temperature of the frozen product was increased from −20 ° C. to −10 ° C., it was about 2 hours. Further, the temperature outside the frozen product at that time was −9 ° C., and the temperature difference from the temperature inside the frozen product was small, and the temperature could be increased uniformly.
（比較例１）
実施例１で用いた凍結品と同じものを、室温１５℃で自然解凍を行った。実施例１の昇温時間である２時間経過後の状態は、中心温度−２５℃、外側温度−２０℃であり、全く解凍できていない状態であった。
(Comparative Example 1)
The same frozen product used in Example 1 was naturally thawed at a room temperature of 15 ° C. The state after the elapse of 2 hours, which is the temperature raising time of Example 1, was a center temperature of −25 ° C. and an outside temperature of −20 ° C., and was not thawed at all.
本発明の昇温装置及び昇温方法は、金属製容器内に収納された凍結状態にある常温で液体状の内容物を、内容物の凍結温度未満の所望の温度に短時間で昇温することができ、しかも金属製容器が緩衝部材を介して流動性媒体との熱交換を行うことから、流動性媒体による金属製容器の劣化や内容物の品質低下のおそれもないことから、果汁、液卵、薬品、血液等の凍結品の解凍に好適に利用することができる。 The temperature raising apparatus and the temperature raising method of the present invention raise the temperature of a liquid content at room temperature in a frozen state stored in a metal container to a desired temperature below the freezing temperature of the contents in a short time. In addition, since the metal container performs heat exchange with the fluid medium via the buffer member, there is no risk of deterioration of the metal container or the content quality due to the fluid medium. It can be suitably used for thawing frozen products such as liquid eggs, medicines and blood.
１ 昇温装置、２ 金属製容器、３ 緩衝部材、４ 外側容器、５ 流動性媒体。 1 Temperature raising device, 2 metal container, 3 buffer member, 4 outer container, 5 fluid medium.
Claims (9)
前記内容物の凍結点未満の温度で流動性を有する流動性媒体が収納される外側容器と、熱伝導率が水の熱伝導率以上の緩衝部材と、を備え、
前記金属製容器が前記緩衝部材の内側に配置され、前記緩衝部材を介して、前記流動性媒体と前記凍結状態の内容物との間で熱交換を行うことにより、凍結状態にある内容物の昇温を行うことを特徴とする昇温装置。 A temperature raising device for raising the temperature of a liquid content stored in a metal container at normal temperature in a frozen state,
An outer container in which a fluid medium having fluidity at a temperature below the freezing point of the contents is stored, and a buffer member having a thermal conductivity equal to or higher than the thermal conductivity of water,
The metal container is disposed inside the buffer member, and heat exchange is performed between the flowable medium and the frozen content via the buffer member, so that the frozen content can be obtained. A temperature raising device characterized in that the temperature rises.
前記緩衝部材の少なくとも一部が、天面及び該天面の周縁から垂下する側壁から成る部材であり、前記金属製容器の開口部の少なくとも一部を覆い、且つ前記側壁の下部が、前記外側容器内の流動性媒体に浸漬されている請求項１〜４の何れかに記載の昇温装置。 An opening is formed in the upper part of the metal container, and the opening is located above the interface of the fluid medium,
At least a part of the cushioning member is a member composed of a top surface and a side wall depending from the periphery of the top surface, covers at least a part of the opening of the metal container, and a lower part of the side wall is the outer side. The temperature raising device according to any one of claims 1 to 4, wherein the temperature raising device is immersed in a fluid medium in a container.
前記金属製容器を、熱伝導性が水以上の緩衝部材を介して、流動性媒体が収納された外側容器の内側に設置し、前記流動性媒体が、凍結点が水よりも小さく且つ前記内容物の凍結点以下の温度で流動性を有する流動性媒体であり、前記緩衝部材を介して、前記流動性媒体と前記凍結状態の内容物との間の熱交換を行うことにより凍結状態にある内容物の昇温を行うことを特徴とする昇温方法。 A temperature raising method for raising the temperature of a liquid content stored in a metal container at normal temperature in a frozen state,
The metal container is placed inside an outer container in which a fluid medium is accommodated via a buffer member having a thermal conductivity equal to or higher than water, and the fluid medium has a freezing point smaller than water and the content. It is a fluid medium having fluidity at a temperature below the freezing point of the object, and is in a frozen state by performing heat exchange between the fluid medium and the frozen contents via the buffer member. A temperature rising method characterized by heating the contents.
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