JP4644690B2 - Method and apparatus for measuring solute weight concentration, immersion processing apparatus - Google Patents

Description

  The present invention relates to a solute weight concentration measuring method and measuring apparatus capable of measuring the concentration of a workpiece such as a food, and an immersion processing apparatus including the measuring apparatus.

  In the production of food, there is an operation of mixing a seasoning liquid and a solid food material and receiving a taste while ripening. In this operation, the concentration of the seasoning in the mother liquor changes depending on the moisture and moisture evaporation of the food, and the management is to measure the refractive index of the mother liquor and convert it into salt or sugar.

  This method has the following problems.

  When the fluidity is poor, automatic analysis is difficult and sampling analysis is performed, but the sample may not be representative.

  When the amount of the mother liquor of the food is small, it is obstructed by solid matter, and the surface of the refractometer cell cannot be sufficiently wetted with the mother liquor, making measurement difficult.

  On the other hand, it is important in quality control to predict how much the concentration of the mother liquor will change due to leaching of water in the solid food material, since it determines the end point of concentration.

  Furthermore, when the food to be produced is pasty, plastic, crumbly powder, etc., the fluidity and hardness of the food are also important for quality, and a means for easily judging the quality is desired.

JP-A-10-295280

The problem to be solved is that there is a limit to the measurement of properties such as sugar content by a refractometer, and simple measurement of properties cannot be performed.

In the present invention, in order to enable measurement without using a refractometer, a predetermined ratio of transferring the solute to the workpiece while immersing the workpiece in the immersion liquid to which the solute is added is a solute weight concentration. A measurement method of solute weight concentration to be measured from the weight of the solute and the dry weight of the workpiece and the total measured weight during the immersion process,
Solute weight concentration = weight of solute / (total measured weight during dip processing−drying of workpiece)
weight)
Is the main feature.

In the present invention, in order to make it possible to measure the hardness, the solid matter of the workpiece being immersed is transferred while the workpiece is immersed in the immersion liquid to which the solute is added, while the solute is transferred to the workpiece. Is measured simultaneously as the solid content, from the dry weight of the workpiece before immersion and the total measured weight during immersion processing,
The main feature is that the solid content is the dry weight of the workpiece / the total measured weight during the immersion process.

The present invention is a solute weight concentration measuring method in which a predetermined ratio of transferring the solute to the workpiece is measured as the solute weight concentration while the workpiece is immersed in the immersion liquid to which the solute is added. From the weight of the solute and the dry weight of the workpiece and the total measured weight during dip processing,
Solute weight concentration = weight of solute / (total measured weight during dip processing−drying of workpiece)
weight)
Therefore, properties such as sugar content can be measured without using a refractometer.

The present invention simultaneously measures the hardness of a workpiece during immersion processing as a solid fraction while transferring the solute to the workpiece while immersing the workpiece in an immersion liquid to which a solute is added. From the dry weight of the workpiece before immersion and the total measured weight during immersion processing,
Since solid content ratio = dry weight of workpiece / total measured weight during immersion processing, properties such as hardness can be easily measured.

The purpose of enabling measurement of properties such as sugar content without using a refractometer,
Solute weight concentration = weight of solute / (total measured weight during dip processing−drying of workpiece)
weight)
Alternatively, the object of making it possible to easily measure properties such as hardness was realized by setting the solid content ratio = the dry weight of the workpiece / the total measured weight during the immersion process.

[Structure of heat immersion processing equipment]
FIG. 1 relates to a heating immersion processing apparatus to which the present invention is applied. FIG. 2 is an overall view partially showing a section and an imaginary line, FIG. 2 is a sectional view of a car, and FIG. 4 (a) and 4 (b) are plan views showing holes of the outlet, and FIG. 5 is a plan view of a perforated flange attached to the pipe.

  As shown in FIG. 1, a heating immersion processing apparatus 1 that is an immersion processing apparatus according to the present embodiment has a container 5 attached to a casing 3, a heating unit 7 provided at the bottom of the container 5, and a cylinder inside the container 5. The part 9 and the blower outlet 11 are provided.

  The housing 3 is supported by a base frame 13, and the base frame 13 is provided with a weight sensor 17 that constitutes a measurement unit constituted by a leg cell 15 and a load cell.

  The detection signal of the weight sensor 17 is input to the controller 18 constituting the solute weight concentration measuring device and the solid matter hardness measuring device, and the cooking process proceeds to evaporate the water, so that the solute weight set in advance is set. The air blowing is controlled so that the concentration or the solid content ratio is obtained, and when the weight reaches the target sugar content or hardness, the operation of the air blowing of the apparatus is automatically stopped and controlled. The solute weight concentration or the solid content ratio is sequentially displayed on the display unit 20 constituted by a liquid crystal display or the like by an output from the controller 18. Details of the solute weight concentration and the like will be described later.

  The container 5 is a vertical type and can accommodate, for example, beans, which are workpieces, together with a sugar solution, which is a dipping liquid. The container 5 includes a main body portion 19 and an upper portion 21 and is attached to the housing 3. The main body 19 is fixed to the housing 3, and the upper portion 21 is detachably attached to the main body 19 and includes a lid 22. Accordingly, the container 5 is supported by the base frame 13 including the weight sensor 17. A drain pipe 23 is coupled to the main body 19 of the container 5 at the bottom. The drain pipe 23 can be opened and closed, and the sugar solution in the container 5 can be discharged by opening.

  The heating unit 7 is configured by an electric heating heater, is attached to the bottom surface of the container 5, is controlled in operation by the controller 18, and is configured to heat the container 5. In addition, the heating part 7 can also be comprised with an electromagnetic induction type heater. The heating unit 7 is controlled independently and is stopped and controlled at a predetermined time.

  The cylindrical portion 9 is disposed in the center of the inside of the container 5 so as to face up and down, and is open up and down. The tube portion 9 includes a lower tube portion 25 and an upper tube portion 27, and the upper tube portion 27 is detachably fitted to the lower tube portion 25. As shown in FIGS. 1 and 2, the lower cylinder portion 25 is integrally provided with a cage 29 which is a porous auxiliary container. The car 29 is formed in a cylindrical shape with an open top, and includes a grip portion 31 at the top.

  The blower outlet 11 is formed in a cylindrical housing shape as shown in FIGS. 1 and 3, and is disposed on the lower side of the cylindrical portion 9. As shown in FIGS. 1, 3, and 4, a plurality of blowing holes 33 and 35 are formed in the blower outlet 11 in the vertical direction. A plurality of upper holes 33 are arranged in a double ring shape, and a plurality of lower holes 35 are arranged in a ring shape with fewer holes 33.

  The blower outlet 11 is connected to the air supply unit 41 via pipes 37 and 39.

  A perforated flange 43 is attached to the pipe 37 at an intermediate portion, and a cover 45 is attached to the upper portion. The lower portion of the pipe 37 is detachably coupled to the projecting tube 47 of the outlet 11 by a joint 48, and the upper portion is detachably coupled to the pipe 39 by a joint 50. The perforated flange 43 of the pipe 37 is disposed in the upper cylinder part 27 and positions the upper cylinder part 27 with respect to the pipe 37. The perforated flange 43 is provided with a hole 52 through which air passes. The cover 45 is open downward.

  A support stay 49 is attached to the pipe 39, and the support stay 49 is detachably supported by a support bracket 51 of the container 5. The support bracket 51 is provided on the upper portion 21 of the container 5.

  The pipe 39 passes through the upper part 21 of the container 5 and is drawn out to the outside, and is detachably supported by the support panel 53 of the housing 3. A pipe 55 of the air supply unit 41 is detachably connected to the pipe 39 by a joint 57. The pipe 55 is detachably supported by the support panel 59 of the housing 3. The air supply unit 41 is configured by a compressor or the like, and its operation is controlled by the controller 18.

[Boiled operation]
A two-step method of immersing beans in boiling water and immersing the boiled beans in a sugar solution will be described.

  First, the upper part 21 and the pipe 37 of the container 5 are removed from the apparatus described above, and the beans are boiled with the lid 22 placed on the container 5. Put the red beans in the basket 29, add water and boil the red beans. When the red beans are stored in the car 29, the car 29 is taken out of the container 5. The car 29 is taken in and out of the container 5 by removing the upper part 21 of the container 5.

  Sterilization conditions were performed under boiling water, with 20 minutes pre-cooking, astringency, water supply, and main cooking for 60 minutes. The broth is cut, and the upper part 21 and the pipe 37 of the container 5 are remounted with the boiled beans in the basket 29, and the lid 22 is placed on the container 5, that is, the state shown in FIG.

  In the container 5, for example, a sugar solution is placed so as to be the liquid surface A, and beans to be immersed in the sugar solution in the basket 29 are accommodated.

  The upper tube portion 27 of the tube portion 9, the air outlet 11, and the pipes 37 and 39 are assembled, and the pipe 55 of the air supply unit 41 is assembled to the pipe 39.

  Under the control of the controller 18, the heating unit 7 is operated to heat the container 5, and after reaching a predetermined temperature, the air supply unit 41 is operated.

  By the operation of the air supply unit 41, air is supplied from the air pump to the outlet 11 through the pipes 55, 39, and 37. The supplied air rises in the cylindrical portion 9 from the holes 33 and 35 of the air outlet 11.

  Due to the presence of air in the tube portion 9, the average density in the tube portion 9 is reduced, and the pressure on the lower end side in the tube portion 9 is lower than the pressure on the lower end side of the tube portion 9. For this reason, the sugar solution flows from the periphery of the lower end side of the cylindrical portion 9 to the lower end side in the cylindrical portion 9. Due to the inflow of the sugar solution, the liquid volume in the tube portion 9 increases, and the sugar solution overflows from the upper end of the tube portion 9 as indicated by an arrow, and circulates and moves inside and outside the tube portion 9.

  Further, when the sugar solution and air come into contact with each other, moisture evaporates until bubbles are saturated in the bubbles having a low partial pressure of water. The evaporated water is discharged from the upper end of the cylindrical portion 9 to the upper part in the container 5 and the concentration of the sugar solution in the container 5 is increased.

  In this way, the sugar in the basket 29 can be infiltrated with good quality in a short time with the sugar solution by increasing the concentration of the sugar solution and circulating it with a simple structure using the principle called air lift.

  During this concentration dipping operation, the detection value of the weight sensor 17 is sequentially input to the controller 18, and in order to concentrate the sugar solution at a predetermined speed, the air supply is adjusted, and the predetermined final weight sugar content% Then, the operation of the air supply unit 41 is automatically stopped, and when the set immersion time is reached, the heating unit 7 is automatically stopped, and the concentration immersion operation can be completed accurately.

  After completion of ripening, the upper part 21 of the container 5 is removed, the upper part of the main body part 19 is opened, the grip part 31 is gripped, and the car 29 can be taken out of the main body part 19.

  The sugar solution after ripening in the container 5 can be discharged from the lower part by opening the drain pipe 23.

[Solute weight concentration]
In this embodiment, since sugar is used as the solute, the solute weight concentration will be described as the sugar content. As the solute, salt and other seasonings can be used in addition to sugar in the processing of food, and other than seasonings can be used other than food. The solute can be applied to either a simple substance or a mixture of plural kinds.

  In the present embodiment, the controller 18 is a solute weight concentration measuring device (a workpiece hardness measuring device will be described later), and the workpiece is added to a dipping liquid in which sugar as a solute is added to water. The calculation unit 18a serving as a measurement unit measures, that is, calculates, a weighted sugar content at a predetermined ratio of transferring the sugar to the red beans while immersing the red beans.

  The weight of the sugar and the dry weight of the red beans are measured in advance, all the measurements during the dipping process are input to the controller 18, and the change in the total measured weight during the dipping process is measured by the weight sensor 17. Entered. The change in the total measured weight during the dipping process is the total weight of the bag including the moisture and the like in the container 5 being processed, excluding the weight of the apparatus and the like.

From these, the calculation unit 18a is
Sugar content weight = sugar weight / (total measured weight during dipping process−dry weight of red beans)
× 100
Calculate as

  The premise of such an arithmetic expression is shown below.

Sugar content by weight = total sugar content in cocoon / (total sugar content in strawberry + total water content in cocoon) x 100
That is, the weight sugar content (solute weight concentration) is the sugar concentration when the sugar and water in the koji are completely mixed uniformly. Those insoluble in the water in the cage are excluded. (Since sweetness is correlated with the sugar concentration in the sugar solution, this concentration is important.)
When generalized as a solute other than sugar (sugar),
Solute weight concentration = weight of solute / (total measured weight during dip processing−drying of workpiece)
weight)
It can be expressed as.

  Here, the weight of the solute corresponds to the weight of sugar in the case of mashing. This is the dry base weight of water-soluble substances (seasoning etc.) when cooking / dipping food ingredients. The dry weight of the workpiece is obtained as a dry weight per unit weight of the food by measuring a weight by drying a small amount of sample using an infrared dryer, a vacuum dryer or the like.

  The calculation results of the calculation unit 18a are sequentially displayed on the display unit 20.

  Therefore, a solute that measures a predetermined ratio of transferring sugar to the red beans while immersing the red beans (workpiece) in a dipping liquid in which sugar (solute) is added to water is measured as the sugar content (solute weight concentration). It is a measuring method of weight concentration, Comprising: From the weight of the said sugar, the dry weight of the said red beans, and the total measured weight during immersion processing, the measuring method which measures a weight sugar content by the said formula is realizable.

  In this way, the measuring method of the processed material property which measures the weight sugar content which is the property of a red bean while immersing the red bean (processed product) in the immersion liquid to which sugar (solute) is added and transferring the sugar to the red bean. And the said property can be measured based on the total measured weight during immersion processing.

  If the seasoning (solute) is diverse, the seasoning put in the container 5 (cooking pot) will record the weight at the time of charging and input it to the controller 18. Since it does not change, it is also possible to calculate and display the solute weight concentration for each ingredient of the seasoning.

[Evaluation criteria for strawberries]
There are various items of evaluation criteria for koji, and typical examples are the sugar content and hardness that are used for quality control when judging the end point of kashiri at the time of koji manufacture.

  As described above, the sugar content is generally sampled and measured with a refractometer. However, not only is the operation cumbersome, but the interface of the refractometer becomes unclear in the case of a hard wrinkle or the like. There are many problems such as the fact that substances other than sucrose (dissolved components in red beans, starch syrup, various sugars, salts, etc.) are dissolved in the sugar solution, the correct value is not displayed, and BRIX changes over time after mashing. is there.

  The hardness of the bag is determined by visual observation, but it requires experience and depends on the skill of the individual, resulting in individual differences.

  To sum up these problems, it can be said that a system that can display the reliable sugar content and hardness at all times is desired. In some cases, SWS (automatic weighing system) is used to measure the mass of the product, and the end point of the finishing is quantitatively managed by the finished mass.

  This time, this system will be further evolved and practiced while displaying the weight sugar content as the sugar content and the solid content ratio as a measure of hardness.

(sugar content)
The sugar content is defined as the weight concentration of sucrose in the sucrose aqueous solution. Usually, the refractive index is measured with a refractometer, and the sucrose content is indicated by BRIX. That is, the refractive index of the sample is measured, and the sample is assumed to be a sucrose aqueous solution and gives a sucrose concentration corresponding to the physical properties. In other words, if it is a water-soluble substance other than sugar (sucrose), light is refracted (the refractive index varies depending on the substance), so the BRIX value is measured.

Refractive index n = c / v
Ratio c / v of velocity c in vacuum and velocity v in medium
The refractive index (wavelength 589 nm) of the substance is shown below.

(Structure of cocoon)
The soot is a mixture of soot particles and sugar solution. The soot particles are particles having a size of 50 to 100 microns, in which dozens of starch granules are wrapped with a cell membrane. This cell membrane is quite strong, and soot particles can be handled stably.

  It can be said that the process of coating the soot particles with a sugar solution.

  Even if no sugar solution is contained in the soot particles, the concentration is estimated to be low. The cell membrane of sucrose particles is a kind of semi-permeable membrane, and small water molecules can move relatively freely, but sucrose molecules are quite large (molecular weight is 20 times that of water), so it is difficult to move. Therefore, at the end of the soaking, the soot particles are coated with a sugar solution, but no sugar is contained in the soot particles.

  That is, since there is a difference in the concentration of water across the cell membrane of the soot particles that are semipermeable membranes, osmotic pressure is generated, and the water in the soot particles moves to the sugar solution side. Over time, the sugar solution concentration in the cocoon apparently decreases. In some cases, it may cause a phenomenon that a sugar solution separated from the cocoon is formed.

(Weight sugar content of salmon)
The sugar content of sputum is measured by putting a sample in a refractometer and pressing it, pushing the sugar solution onto the surface of the cell of the refractometer, measuring the refractive index of this sugar solution, and measuring it as BRIX. That is, the sugar content of the sugar solution coating the soot particles is measured.

  However, some of the soot particles still have water that is not replaced with sugar solution, and the concentration is different from the concentration when sugar is uniformly dispersed in the soot. The sugar content when uniformly dispersed is called the weight sugar content. The weight sugar content is given by the following formula.

Sugar percentage by weight = total weight of sugar / (total weight of sugar + total weight of water) × 100
= Weight of sugar in cocoon / (total weight of cocoon-weight of dry cocoon) x 100
The weight of the dried rice cake is the weight when the ginger is dried. This calculation states that koji consists of sugar, moisture, and dried koji.

  The sugar content is literally the weight-based sugar concentration. That is, it is the weight ratio of sugar to the sum of the total water and total sugar in the koji. In this case, the total moisture includes moisture contained in the soot particles. As can be seen from the equation, if the product mass is constantly measured, the weight sugar content can be always displayed.

(Relationship between sugar content by weight and refractive index)
According to the results of the tests by the inventors, when the koji koji was mashed, the sugar content of the koji measured using a refractometer was 3% compared to the weight sugar content when the sugar content was evenly dispersed in the water in the koji. -4% higher sugar content. The sugar content BRIX value of sputum measured using a refractometer will be referred to as refractive sugar content in the future. The refractive sugar content is measured by measuring the concentration of the sugar solution on the surface of the cocoon, which is naturally different from the weight sugar content indicating the sugar content of the whole cocoon, and neither is correct.

  If 3-4% is added to the weight sugar content, the refractive sugar content is obtained. If the weight sugar content is displayed, the refractive sugar content can be estimated without measurement. The sugar content depends only on the preparation weight and the final weight, and its reproducibility and accuracy are high. On the other hand, the refractive sugar content depends on the state of wrinkles, and a certain degree of fluctuation is unavoidable.

(About hardness)
Factors that determine the hardness of cocoons 餡 is a dispersion consisting of cocoon particles and sugar solution. The factor governing fluidity is the ratio of particles to liquid. Even if this ratio changes slightly, the fluidity changes greatly.

  For example, as shown in FIG. 6, ginger cake is a mixture of water and cocoon particles and has a moisture content of 63% to 68%. However, the change in the moisture content of 1% greatly changes the fluidity. Well known.

  The ginger and the bamboo shoot are obtained by replacing the water in the ginger with a sugar solution and basically exhibit the same fluidity. Therefore, the ratio between the cocoon particles and the sugar solution in the brick cocoon has a strong influence on the fluidity of the cocoon. The smaller the ratio of the sugar solution, the poorer the fluidity, that is, the harder it becomes.

  The viscosity of water is 1 cp at 20 ° C., but the viscosity of the sugar solution increases as the concentration increases. It is small up to about 50%, but at a concentration of about 70%, it is about 500 cp at 20 ° C., which can be said to be quite large. However, it is a small value compared to the hardness of the kite. Therefore, it is the ratio of the soot particles in the soot that has a great influence on the hardness of the soot. This is represented by the solid content rate described below.

(Relationship between solid content and hardness of straw)
The hardness of the cocoon was measured with a rheometer. As a measuring method, a change in the drag force when a 10 mm-diameter disk was allowed to enter the cage at 60 mm / min was recorded.

  A chart as shown in FIG. 7 was obtained, and the peak value was adopted as the hardness. The unit is g weight. In the figure, the minus side indicates adhesion.

  An example of the measurement result is shown in FIG. It was found that the hardness changed greatly even when the solid content ratio changed by 1%.

  The solid content is given by:

Solid content = dry rice cake mass / total mass × 100
In general,
Solid content = Dry weight of workpiece / Total measured weight during dip processing That is, the ratio of the mass of dried ginger in the brickwork, and the solid content can be used as a measure of hardness.

  As described above, in the training, the detected value of the weight sensor 17 is taken in by the controller 18 and constantly measured, and the calculation unit 18a calculates the weight sugar content and the solid content rate according to the above formula, and the display unit 18a constantly displays the weight sugar content and the solid content rate. , And the end point of the practice can be determined and managed from these values.

  Speaking of heavy sugar content, there is no need to analyze each time, and there are no problems such as sampling point problems, reading accuracy, changes due to moisture movement from soot particles, etc. that occur when measuring BRIX with a refractometer, and management index Suitable as

  In addition, the solid content rate can be used to manage the hardness, which has conventionally been difficult to manage with numerical values.

[Effect of Example]
A method for measuring a property of a processed object, wherein the sugar content and hardness of the red beans are measured while transferring the sugar to the red beans while immersing the red beans in a dipping liquid in which sugar is added to water. In order to measure the properties of the bean on the basis of the dry weight of the red beans measured in advance and the total measured weight during the dipping process detected by the weight sensor 17, the sugar content is measured without using a refractometer, or the hardness is simplified. Can be measured.

A solute weight concentration measuring method for measuring a predetermined ratio of transferring sugar to the red beans while immersing the red beans in a dipping liquid in which sugar is added to water, as a weight sugar content, wherein the weight of the sugar and before the immersion From the dry weight of red beans and the total measured weight during immersion processing,
Sugar content weight = sugar weight / (total measured weight during dipping process−dry weight of red beans)
× 100
Therefore, the sugar content can be measured without using a refractometer.

The controller 18 calculates a predetermined ratio of transferring the sugar to the red beans while immersing the red beans in a dipping liquid in which sugar is added to water based on a detection signal from the weight sensor 17 and measures the weight sugar content. And
The calculation unit 18a is based on the weight of the sugar detected in advance and the dry weight of the red beans before the immersion and the total measured weight detected by the weight sensor 17 during the immersion process.
Sugar content weight = sugar weight / (total measured weight during dipping process-dry weight of red beans)
Therefore, the sugar content can be measured without using a refractometer.

A weight sensor 17 and a calculation unit 18a for measuring a predetermined ratio of transferring the sugar to the red beans while immersing the red beans in a dipping liquid in which sugar is added to water, and measuring the weight sensor 17 and the calculation unit 18a. The heating immersion processing apparatus 1 includes a display unit 20 for displaying the weight sugar content, and the calculation unit 18a detects the weight of the sugar detected in advance and the dry weight of the red beans before the immersion with the weight sensor 17. From the total measured weight during the dipping process
Sugar content weight = sugar weight / (total measured weight during dipping process-dry weight of red beans)
Therefore, the sugar content can be measured without using a refractometer, and the change can be sequentially displayed. For this reason, it is possible to easily manage the processing of the ridges.

It is a method for measuring the hardness of a workpiece by measuring the hardness of a red bean during the dipping process as a solid content ratio while transferring the sugar to the red bean while immersing the red bean in a liquid for immersion in which sugar is added to water. From the dry weight of the red beans before the immersion detected in advance and the total measured weight during the immersion processing detected by the weight sensor 17,
Since the solid content ratio is the dry weight of red beans / the total measured weight during the dipping process, the hardness of the koji can be easily measured by converting it into a numerical value or the like.

The workpiece in which the weight sensor 17 and the calculation unit 18a measure the solidity of the red beans during the immersion processing while transferring the sugar to the red beans while immersing the red beans in a dipping liquid in which sugar is added to water. The controller 18 as a physical hardness measuring device, wherein the calculation unit 18a is based on the dry weight of the red beans before the immersion detected in advance and the total measured weight detected during the immersion processing detected by the weight sensor 17.
Since the solid content ratio is the dry weight of red beans / the total measured weight during the dipping process, the hardness of the koji can be easily measured by converting it into a numerical value or the like.

A weight sensor 17 and a calculation unit 18a that measure the solidity of the red beans being dipped while transferring the sugar to the red beans while immersing the red beans in a dipping liquid in which sugar is added to water, and the weight It is the heating immersion processing apparatus 1 provided with the display part 20 which displays the hardness of the candy measured by the sensor 17 and the calculating part 18a, Comprising: The said calculating part 18a is the dry weight of the red beans before the said immersion detected previously. From the total measured weight during immersion processing detected by the weight sensor 17,
Since the solid content ratio = the dry weight of red beans / the total measured weight during the dipping process, the hardness of the koji can be easily measured by converting it into a numerical value or the like, and can be sequentially displayed on the display unit 20.
[Others]
In the above embodiment, both the sugar content and the solid content are measured and displayed sequentially, but only one of them can be measured and displayed.

  The immersion processing apparatus to which the measurement method and the measurement apparatus of the present invention are applied can be applied to, in addition to the above-described embodiments, general horizontal and vertical food heating and stirring apparatuses and ripening apparatuses. Also, the solute weight concentration or solid content rate can be measured and displayed in an apparatus other than food.

  The red beans can be boiled at a temperature lower than the boiling point of water. Often, the whole bean can be cooked well over time by boiling at a temperature lower than the boiling point of 100 ° C., and the whole bean can be cooked uniformly and well. Using the apparatus 1, in the concentration dipping operation of the above embodiment, the dipping liquid can be handled by using water instead of the sugar liquid.

  Although the said Example is a case where a red bean is used for a to-be-processed object, when a red bean is densely boiled, boiling does not progress, Therefore It is necessary to isolate | separate and perform boiling and honey pickling. On the other hand, some beans can be boiled with honey and can be boiled with honey at a boiling point or lower just by honey pickling.

  The car 29 may be configured not to include.

  The cage | basket | car 29 should just be porous, and does not necessarily need to be a cage | basket | car.

  The car 29 and the lower cylinder portion 25 can be separated. The lower cylinder part 25 and the upper cylinder part 27 can also be integrated.

  The heating unit 7 may be a heating unit using an electric heating coil or a heating unit using gas.

It is the front view which showed a part of heating immersion processing apparatus with the cross section and the imaginary line (Example 1). (Example 1) which is sectional drawing of a cage | basket | car. (Example 1) which is a decomposition | disassembly arrangement | positioning figure of piping and a blower outlet. (A) (b) is a top view which shows the hole above and below a blower outlet (Example 1). (Example 1) which is a top view of the perforated flange attached to piping. It is a graph which shows the viscosity of a sugar liquid (Example 1). It is a graph of the relationship between the solid content and hardness of cocoon (Example 1). It is a graph which shows the example of a measurement of the hardness of a kneading paste (Example 1).

Explanation of symbols

1 Heating immersion processing equipment (immersion processing equipment)
17 Weight sensor (measurement unit)
18 Controller (Measuring device for solute weight concentration, Measuring device for workpiece hardness)
18a Calculation unit (measurement unit)
20 display

Claims (6)

A predetermined proportion of the solute was Ru is ERROR in the workpiece immersion liquid with added solutes was while immersed workpieces method of measuring solute product weight concentration measured as a solute substance concentration by weight,
From the weight of the solute and the dry weight of the workpiece before immersion and the total measured weight during immersion processing,
Solute weight concentration = weight of solute / (total measured weight during dip processing−dry weight of workpiece)
A method for measuring the weight concentration of a solute, characterized in that A solute weight concentration measuring device in which a measurement unit measures a predetermined ratio of transferring the solute to the workpiece while immersing the workpiece in the immersion liquid to which the solute is added, as the solute weight concentration. ,
From the weight of the solute and the dry weight of the workpiece before immersion and the total measurement weight during immersion processing,
Solute weight concentration = weight of solute / (total measured weight during dip processing−dry weight of workpiece)
An apparatus for measuring the weight concentration of a solute. A measuring unit for measuring a predetermined ratio to ERROR the solute was on the workpiece immersion liquid with added solutes was while immersed workpiece as a solute substance concentration by weight,
A display unit for displaying the solute weight concentration measured by the measurement unit;
An immersion processing apparatus comprising :
From the weight of the solute and the dry weight of the workpiece before immersion and the total measurement weight during immersion processing,
Solute weight concentration = weight of solute / (total measured weight during dip processing−dry weight of workpiece)
An immersion processing apparatus characterized by the above. A method for measuring the solute weight concentration according to claim 1,
While immersing the workpiece in the immersion liquid to which the solute is added, while measuring the hardness of the workpiece during the dip processing while transferring the solute to the workpiece, as a solid fraction,
From the dry weight of the workpiece before immersion and the total measured weight during immersion processing,
Solute product weight concentration measuring method characterized by the total measured weight of the dry weight / immersion in the processing of solid content = workpiece. The solute weight concentration measuring device according to claim 2,
The measurement unit simultaneously measures the solid content ratio of the workpiece during immersion processing while transferring the solute to the workpiece while immersing the workpiece in the immersion liquid to which the solute is added. And
The measurement unit is based on the dry weight of the workpiece before the immersion and the total measurement weight during the immersion process.
An apparatus for measuring the weight concentration of a solute , characterized in that solid content ratio = dry weight of workpiece / total measured weight during immersion processing. An immersion processing apparatus according to claim 3, wherein
Simultaneously measuring the hardness of the workpiece during the immersion process while ERROR on the workpiece the solute material while immersed workpiece immersion liquid obtained by adding the solute material as the measuring unit is a solid fraction And
A display unit for displaying the workpiece hardness measured by the measurement unit;
The measurement unit is based on the dry weight of the workpiece before the immersion and the total measurement weight during the immersion process.
A dipping device characterized by: solid content = dry weight of workpiece / total measured weight during dipping .

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