JPH0328797Y2 - - Google Patents

Description

[Detailed description of the invention] (Industrial application field) This invention continuously heat-treats floating foods such as soybeans, green peas, edamame, and French fries, such as freezing and drying, while fluidizing them. The present invention relates to a food fluid processing device that can be transported.

(Prior Art) Fluid processing equipment for heat-treating, for example, rapid freezing of floating foods, such as solid particulate foods, in bulk has been used for a long time.
The first example shown in Japanese Utility Model Publication No. 59-8551 and the second example shown in Japanese Utility Model Publication No. 59-8551 are known examples.

The first example above is a device in which a cold air jet pipe is installed in the food loading section on the fluidized bed, and the jetted cold air scatters and diffuses the particulate food that is falling from the food loading section, expanding the range of falling onto the fluidized bed. On the other hand, in the second example, food having a large angle of repose is stirred above the fluidized bed by a stirring blade to make the fluidized bed uniform.

(Problem to be solved by the invention) Of the two examples mentioned above, in the first example, food accumulation at the point where the food falls is prevented, but a portion of the food is blown to the vicinity of the outlet on the fluidized bed. for,
There is an inconvenience that the cooling process is insufficient and the product is taken out, resulting in a decrease in quality and non-uniformity.
In the case of a column, the thickness of the fluidized bed of food on the fluidized bed is only uniform, but because the fluidization in the fluidized bed at the inlet drop point is insufficient, the individual foods tend to aggregate with each other and form clumps. There was a risk that the liquid would solidify, lose fluidity, and stagnate on the inlet side.

Therefore, in the second example, a complementary function is added to prevent the agglomeration phenomenon by applying vibration to the fluidized bed itself, but it is complicated to vibrate a large fluidized bed in this way. This is not preferred because it requires a new structure and leads to a rise in device costs.

The present invention has been developed in view of the above circumstances, and includes the provision of a shaking device that can prevent food from accumulating and maintain a loose state, especially at the point where the food falls from the food delivery section. The purpose of this invention is to achieve stable maintenance of the quality of processed foods at low equipment costs.

(Means for Solving the Problems) In order to achieve the above-mentioned object, the present invention provides an embodiment of the present invention in the food flow processing apparatus that performs heat treatment such as cooling and drying of food by the flow processing described above. As is clear from the drawing shown, a vibrating device 4 that makes a piston movement in the vertical direction on the fluidized bed 2 is provided at the point where the food 12 falls from the food loading section 3 on the fluidized bed 2. The piston movement of No. 4 is characterized in that the food 12 is prevented from being deposited at the falling point.

(Function) In the present invention, the vibrating device 4 applies only the points where the food 12 is likely to accumulate and agglomerate on the fluidized bed 2.
Since agglomeration does not occur and the food 12 does not scatter, a stable fluidization process is achieved.

That is, in the case of the freezing treatment example, by pushing up the unfrozen material at the inner bottom of the fluidized bed 2 by the piston movement until it settles, drifting to the bottom of the bed is prevented, and a stable fluidized bed can be formed thereafter. It is.

(Example) Hereinafter, an example of the present invention will be described based on the drawings.

FIG. 1 shows a food fluidization freezing device according to an example of the present invention. Inside the fluidization processing chamber 1, which has a substantially hermetically sealed structure that prevents heat from entering from the outside with a heat insulating wall, there are:
A fluidized bed 2 is horizontally installed and fixed at approximately the midpoint in the vertical direction, and its upper end is connected to a food loading section 3, for example, an inclined conveyor, which is provided through the side wall of the fluidized processing chamber 1. The lower end thereof adiabatically penetrates the side wall of the flow processing chamber 1 and is drawn out of the processing chamber 1 .

As shown in FIG. 2, the fluidized bed 2 has a shallow box shape with low side walls on all four sides, and the bottom plate is formed of a perforated plate.

Immediately below the fluidized bed 2 are a heat exchanger (evaporator) 5 arranged in parallel with the fluidized bed 2, and fans 6, 6, etc. arranged below the heat exchanger 5 with blow-off ports facing each other. A cooling air blowing device is provided, and a heat exchanger 5 is provided.
The low-temperature wind blows through the porous bottom plate of the fluidized bed 2 to form a low-temperature fluidized bed on the fluidized bed 2, and then passes through a return passage (not shown) to the fan 6,
6... is now being returned.

The device having the above configuration is a conventionally well-known fluidized freezing device, and the present invention is characterized by the addition of a vibrating device 4 described below. 8.

An example of the vibrating body 7 is shown in FIGS. 2 and 3, and the vibrating body 7 is distributed over the depth direction of the fluidized bed 2 at the point where the food falls from the food loading section 3 on the perforated plate of the fluidized bed 2, In addition, round rod-shaped rods 9 are arranged in a single row or in double rows so as to be able to move up and down as pistons. The lower ends are connected to each other by a connecting rod 10 and supported so that they can move up and down as a unit and float up and down in the fluidized bed 2.

The vibrating body 7 formed by connecting each of the rods 9 has a rank member 11 in contact with the lower end of the rod 9 at the end, and this crank member 11 is driven by a motor as a drive section 8 into a horizontal axis. By rotating it around, a piston movement is made up and down with an appropriate length of amplitude and a predetermined frequency.

In addition to the structure formed by a plurality of rods 9, this vibrating body 7 has an elongated slit extending in the depth direction perpendicular to the flow direction of the perforated plate at the point where the food falls. A vibrating body 7 having a single structure in the form of a plate may be inserted through the slit, and the vibrating body 7 may be moved up and down by a piston. It is preferable to be able to descend to a position where

The fluidized freezing device with the structure described above has fans 6 and 6.
When the floating food 12 containing moisture and being pre-cooled from the food delivery section 3 is continuously dropped with the vibrating device 4 activated, it passes through the perforated plate of the fluidized bed 2 and is formed. While floating in the fluidized bed of cold air, they form layers and move sequentially to the exit side of the fluidized bed 2, and during this movement, rapid freezing is achieved, and finally they become separated frozen solids. Fluid treatment chamber 1
being carried outside.

During this frozen transport, as shown in FIG. 4, at the point where the food 12 falls from the food delivery section 3, the vibrating device 4 makes a piston movement up and down, so there is no accumulation of the food 12. Since the unfrozen food is pushed up by the vibrating body 7 until it settles to the bottom of the fluidized bed 2, it is prevented not only from floating to the bottom but also from ice bonding between the food products 12.

Note that most of the food 12 that has reached the fluidized bed 2 has been frozen, so the food 12 that is about to be deposited
The objective is achieved by destroying the upper echelons of the organization.

(Effects of the invention) In the present invention, vibration is applied by the vibrating device 4 separately from the fluidized bed 2 only at the food fall point where the food 12 tends to accumulate, so the food 12 condenses with each other and forms a fluidized bed. You can prevent people from trying to disturb the system.

Furthermore, since this vibration is limited to the point where the food falls, there is no possibility that the unprocessed food 12 will be blown away to the delivery side without passing through the normal fluidized bed.
Stable and high quality flow processing is possible.

Furthermore, in the present invention, since the fluidized bed 2 is fixed so that it does not move, the sealing mechanism that prevents leakage from processing air such as cold air can be simplified, and the vibration device 4, which is small and lightweight and has a local structure, can be simply driven. Running costs are also reduced.

[Brief explanation of the drawing]

Each figure shows an aspect of one embodiment of the present invention.
Figure 1 is a schematic overall structural diagram, Figure 2 is a perspective view of main parts,
FIG. 3 and FIG. 4 are explanations of the operating mode. DESCRIPTION OF SYMBOLS 1...Fluidized treatment chamber, 2...Fluidized bed 2, 3...Food loading section, 4...Vibration device, 12...Food.

Claims (1)

[Scope of utility model registration request] Air for fluidized treatment is sent from below a porous fluidized bed 2 arranged in a fluidized treatment chamber 1, and food 12 having floating properties such as granules is continuously heat-treated while being fluidized on this fluidized bed 2. In the food fluidized processing apparatus, the fluidized bed 2
A vibrating device 4 that makes a piston movement in the vertical direction on the fluidized bed 2 is provided at the point where the food 12 falls from the food loading section 3 above, and the piston movement of the vibrating device 4 causes the food 12 to accumulate at the falling point. A food flow processing device characterized in that it does not cause the occurrence of