JPH07184539A - Method for storing fresh foodstuff and apparatus therefor - Google Patents

Abstract

PURPOSE:To provide a method for storing fresh foodstuff enabling long-term cold storage without causing dew condensation on the surface of stored products even when environment in a product storage zone is kept at low temperature and high humidity. CONSTITUTION:A product storage zone whose outer circumference is substantially surrounded by a buffer space 3 in outer environment is formed so as not to be influenced by temperature from the outer environment and a storage means 8 for storing a product to be stored is provided in the product storage zone and the environment in the buffer space 3 keeps proper temperature and humidity by an air cooling means 4 and humidifying means 57 and storage of the product to be stored is carried out while mutually ventilating between outer environment and the buffer space 3 and between the buffer space 3 and the product storage zone.

Description

Description: FIELD OF THE INVENTION The present invention relates to the storage of fresh food products.
In particular, a low temperature and high humidity storage method for agricultural products with particularly intense transpiration.
And the device. [0002] Agricultural products having a strong transpiration effect are, for example,
Even if the temperature is high
Lambo, grape (US), strawberry, asparagus, ho
Spinach, eggplant, cucumber, mushrooms, bamboo shoots
There are corns, chestnuts, etc., and it is easy for mold to reproduce.
There are chestnuts, sweet potatoes, peaches, etc., and there is a need for ventilation.
There are Sudachi, Kabosu, etc. [0003] Generally, fresh food products, especially agricultural products, during storage.
Mold or decay is a big problem for products.
Therefore, to store these food items, store them at low temperatures.
It is common to store. For foods with even more transpiration
Store at low temperature and high humidity.
Is also commonly known. [0004] For example, the present inventors
There is a report on the storage method of. "Agricultural food storage
Study on Storage Law ", Journal of Japan Society of Agricultural Machinery, Vol. 30, No. 4
(P252-256, 263), Vol. 34 No. 1 (P7
1 to 79), Vol. 37, No. 1 (P66 to 69). Products that are highly transpirationd are steamed even in cold storage.
Dispersion continues and the weight of the product decreases, so-called blinding phenomenon
Cause Therefore, the environment inside the refrigerated storage should be kept at high humidity.
By suppressing the transpiration,
It has been made. However, it is not
For storage, simply making the environment inside the refrigerated storage room high humidity
It creates condensation on the surface of the product, causing mold to develop.
It will promote the livelihood, and considering the mold removal rate,
There was a certain limit to storage period and storage efficiency. [0006] Therefore, the present invention is
In the storage of food products where spoilage and transpiration are a problem,
Despite being stored at low temperature and high humidity,
Try not to create condensation, which will
Occurrence is reduced as much as possible, even if stored for a long time
Trying to obtain a storage method that has a minimal amount of mold removal rate
It is something. For example, FIG. 18 shows a conventional method.
The schematic sketch of the low temperature and high humidity refrigerator is shown. This low temperature high humidity refrigerator is indicated by the dotted line
The unit cooler 110 and the super sound are installed in the cold storage room 100.
A wave humidifying device 120 is provided, and the side wall of the refrigerating and storing room is replaced.
An air fan 130 and a door 140 for entering and exiting are provided.
It Storage products are suitable for storage in storage shelves 150,150
It is stacked and stored in. In such a low temperature and high humidity refrigerator
As a pre-process for refrigerated storage, "pre-cooling" is generally performed.
It has been made. Pre-cooling is prior to cold storage of stored products,
Cool the stored product to the desired temperature in a relatively short time and keep it fresh
It effectively keeps the This pre-cooling is normal
Pre-cooling, cold water pre-cooling, vacuum pre-cooling, differential pressure pre-cooling, etc.
However, detailed description is omitted here. In such a low temperature and high humidity refrigerator,
When ventilating the storage room where the humidity is kept high,
Of thermal load and rapid change of internal air condition due to introduction of air
Is expected. In such a conventional refrigerator,
Actually stored products (in the inventor's experimental device,
After that, it was used in the experiment after pre-cooling the fumigated chestnut fruit)
Fig. 20 is a graph showing the concrete experimental results when storing
Show. In this specific example, the temperature inside the refrigerator is 0 ° C. and the humidity is
In this example, the degree of storage is set to 80 to 90%. Details of this
The details will be described later. Regarding the display of the graph, the chestnut fruit surface
The temperature is-△-△-, the air temperature inside the chamber is-○-○-, and the dew
The point temperature is indicated by-●-●-, and the temperature on the left side (° C)
Numerical values are given on the axis. The calculated value of humidity is-○-○
-, The measured humidity is-●-●-, the absolute humidity is-△-△-
Is indicated by the numerical value on the relative humidity axis and the absolute humidity axis on the right side.
Is given. As a result of this, the chestnut fruit surface
Temperature (-△-△-), Air temperature in the chamber (-〇-〇-) and
The dew point temperature (-●-●-) causes waves as the air inside the chamber is ventilated.
The temperature of the chestnut fruit surface (-△-
When the relationship between △-) and dew point temperature (-●-●-) is reversed
There is a gap, and within that time the dew point is higher than the chestnut fruit surface temperature.
The temperature rises, which causes condensation on the chestnut fruit surface
Understand that it is more likely. Once dew condensation occurs on the chestnut fruit surface,
Due to the high humidity inside, it is hard to evaporate, which causes mold
Will be promoted. Therefore, in the present invention, such a conventional defect
Resolve the problem, and store it in spite of low temperature and high humidity storage
The surface temperature, product air temperature and dew point temperature of the product
Even if the air is ventilated, it can be changed by waving like the conventional example.
Without maintaining a flat state, condensation on the surface of stored products
A method of storing fresh food products that does not produce
The main purpose is to provide a device. [0019] Conventionally, in a low temperature and high humidity environment
In the storage of products, high humidity itself is
Consideration as to the cause of mold or decay
However, the present inventors found that the
In the warehouse, the high humidity in the storage itself is
Instead of causing mold growth, it does not grow on the surface of stored products.
Based on the idea that slipping dew condensation is the cause
The present invention has been completed. That is, the low temperature and high humidity are maintained and the storage
In order to prevent condensation on the surface of objects, the air inside
Stored products by managing the condition (product storage environment)
It is possible to store it in a refrigerator for a long period of time. In the present invention, low temperature and high humidity storage is performed.
However, do not create condensation on the surface of the stored product.
Temperature to the external environment
Product storage zone that is insulated from the external environment to prevent
Area and is not affected by temperature
Buffer space that is insulated from the external environment
Is formed separately from the product storage zone, and the
It is provided with a storage means for storing stored products.
The environment inside the buffer space is air cooled and humidified.
Holds an appropriate temperature and humidity depending on the stage, and buffers with the external environment
Between space and between buffer space and product storage zone
Store products to be stored while mutually ventilating
And the external environment.
In order to avoid being affected by temperature from the external environment
Products that are substantially surrounded by a buffer space inside
The product storage zone is formed, and the stored products are stored in the product storage zone.
The environment inside the buffer space, provided with storage means for storing
The appropriate temperature and humidity are provided by the air cooling means and humidifying means.
Holds and buffers between the external environment and the buffer space
Make sure there is mutual ventilation between the space and the product storage zone.
It is also possible to store stored products.
It Further, the space between the external environment and the buffer space
And mutual ventilation between the buffer space and the product storage zone
However, in the former case, only the temperature is exchanged while performing heat exchange.
In the latter, humidity is exchanged in addition to temperature.
While ensuring ventilation
Is expected to be effective. The present invention also relates to low temperature and high humidity storage.
Nevertheless, the surface temperature of stored products, the air temperature in the storage, and the dew
The point temperature can also be changed by undulating the ventilation of the air inside the cabinet.
The surface temperature of the stored product is always maintained
Stored product by maintaining the temperature above the dew point temperature
Is designed to prevent the formation of condensation on the surface of
It The device of the present invention is
By providing an inner housing with a smaller volume,
A buffer space that substantially surrounds the outer circumference of the inner housing
Form the outer housing with external environment and buffer space
Install a heat exchange type ventilation device to mutually ventilate
The inner housing has the buffer space and the inner housing.
Heat exchange type ventilator to mutually ventilate inside and outside
Is installed, and air is cooled at an appropriate position in the buffer space.
The cooling device and the humidifier, and the inner housing is
By providing storage shelves for storing stored products
Consists of Furthermore, there is a space between the external environment and the buffer space.
And mutual ventilation between the buffer space and the product storage zone
However, in the former, ventilation is performed while exchanging only the temperature.
The sensible heat type ventilation device
Is a full-heat type that ventilates while exchanging humidity in addition to temperature.
To be done by the ventilation system of
Further effects are expected. As described above, the present invention is effective in controlling the temperature from the external environment.
A product storage zone that is insulated so as not to be affected by
Areas and buffer spaces or in the external environment
Products that are substantially surrounded by a buffer space
A storage zone is formed, and stored products are stored in the product storage zone.
A storage means is provided for storing,
The environment in the buffer space is air cooling means and humidifying means.
Holds an appropriate temperature and humidity, and buffers with the external environment
Between the space and the buffer space and product storage zone
Store the stored products while mutually ventilating
The space between the external environment and the buffer space.
And mutual ventilation between the buffer space and the product storage zone
However, in the former, ventilation is performed while exchanging only the temperature.
The sensible heat exchange type ventilation device
Is a fully-heated ventilation system that exchanges humidity in addition to temperature.
The basic action is to be performed by
Is. Therefore, a ring whose external environment is not suitable for stored products
There is a buffer space even at high temperature and low humidity
To provide the necessary ventilation for stored products
The sudden change in heat load is buffered and the temperature in the storage room or
Keeps the humidity flat and unchanging
It is also possible to achieve the action. EXAMPLE The basic structure of the apparatus of the present invention will be described with reference to FIG.
To do. In the storage device shown in FIG. 1, the outer housing 1 and the inner
Between the housing 2 and between the external environment and the product storage zone
The buffer space 3 is configured to achieve adiabatic isolation.
The air cooling device 4 and the humidifying device are provided in the buffer space 3.
And 5 are provided. Proper location of inner and outer housings
Are equipped with air conditioning type ventilation devices 6 and 7, respectively.
Has been. Furthermore, it should be stored in the inner housing 2.
A storage rack 8 for fresh food is provided. In this case, the outer housing 1 is provided with
The ventilation device 6 is a sensible heat exchange type ventilation device,
The ventilation device 7 provided in the ring 2 is a total heat exchange type ventilation device.
However, these ventilators are tied to
Is desirable. This heat exchange type ventilator is schematically shown in FIG.
As shown, the entire ventilator is shown at 50. This ventilation
The device 50 is a motor (Fig.
(Not shown) fixed and rotatable with respect to the rotating shaft 52 extending from
The heat exchange element 53 supported by the Noh
The front and rear of the replacement element 53 are respectively the front filter 54 and the front filter 54.
And the rear filter-55,
It is covered by the panel 56. Also, 57
Is a set screw for the panel, 58 and 59 are heat exchange elements
Wing nuts and washers for fixing 53 to rotary shaft 52
A shear 60 is a switch for operating the ventilation device.
It This heat exchange type ventilation device is used in the present invention.
Although not explained in detail, inside with temperature difference or humidity difference
Ventilation by intake and exhaust between the environment and the external environment
Each air flow (intake flow and exhaust flow) is rotating
Through the heat exchange element 53,
Achieve degree exchange. Such a heat exchange type ventilation device works
Ventilator to prevent natural ventilation if not
Good for maintaining the environment within the product storage zone when not in operation
is there. However, this natural ventilation is more complete.
To prevent, in particular, provided on the outer housing 1
A cover or a special shutter is provided on the outside of the ventilation device 6.
-Can be provided (a person skilled in the art can easily implement
(Not shown). The ventilator 6 is a sensible heat type ventilator.
It is a type that ventilates while only changing the degree.
It Ventilation device 7 is a total heat type ventilation device.
It is a type that ventilates while exchanging humidity. In order to obtain such a ventilation device, heat exchange is required.
It is necessary to select the material of the element. That is, the heat exchange element of the sensible heat type ventilation device 6
A material that is hard to get wet is suitable. Therefore, this surface
It is easy to get wet like Japanese paper so that there is no condensation on it.
Made of aluminum metal formed into a thin plate shape
It is desirable to use those made of vinyl chloride or those made of vinyl chloride.
Good As a result, there is no exchange of humidity, only exchange of temperature.
Ventilation can be performed while changing. On the contrary, the heat exchange of the total heat type ventilation device 7
It is desirable that the replacement element be made of a material that is easy to get wet and yet easy to dry.
Yes. In other words, the high humidity side absorbs the moisture and
It is necessary to release the trapped moisture on the low side. this
Therefore, in addition to temperature, humidity should not be changed at the same time.
Rattle ventilation can be achieved. In the experimental device of the present inventor, the outer
The sensible heat type ventilation device 6 provided in the ging 1 is vinyl chloride.
Element made of aluminum, total heat provided in the inner housing 2
The ventilation device 7 in the shape used an element made of aluminum metal. Furthermore, the aluminum metal element
By applying or depositing a silica-based moisture absorbent on the surface
Therefore, a better effect can be expected. The heat exchange element as described above can be selected.
Prevents the formation of condensation on the element surface.
As a result, water droplets are also prevented from splashing into the product storage zone.
Be done. Humidifying device 5 provided in the buffer space 3
It is a problem if the water particles emitted from the product are too large. 3
It is hoped that the ultrasonic humidifier will have a water particle size of μ or less.
Good The air cooling device 4 is called a unit type cooler.
You can use the one that has been used. 2 and 3 are respectively shown in FIG.
Schematic sketch of the device that embodies the basic configuration of the storage device
And the attached numbers correspond to the same elements as in FIG.
Is used. In these specific examples, there are people coming and going.
There are doors 9 and 10 for putting products in and out.
There is. Furthermore, the outer housing 1 and the inner housing 2
In order to form the buffer space 3 even in the lower part of
In the lower part of the side housing 2, a holding member 11 ...
Are arranged. In addition, 12 has shown the baffle plate. this
The action of the baffle plate will be described later. A buffer space is provided at the bottom of the inner housing 2.
It is possible to provide no space in the product storage zone.
In order not to be affected by the temperature from the external environment
As shown in this embodiment, the inner housing 2 is
It is desirable that it is floating in the air in the housing 1.
Good Therefore, although not shown, the inner housing is
Hanging the plug 2 from the ceiling of the outer housing 1
Is also possible. Also, at least the bottom of the outer housing 1
The same effect can be obtained by forming the surface portion with the heat insulating material 20 or the like.
Can also be obtained (Fig. 7). Inner volume of inner housing 2 (product storage zone
Area) is determined by the amount of product to be stored
However, it is preferable that it is as large as possible. Also, the buffer space
Inner volume of the housing 3 (Vs) and the inner volume of the inner housing 2 (V
The relationship with o) also depends on the ventilation rate per hour.
However, in the experimental equipment actually used by the present inventor,
The relationship of s / Vo was 11.5 / 9.9 = 1.16 and 6.3 / 6.7 = 0.94, and all obtained desirable results. This relationship also differs depending on the stored products
However, it may differ depending on the operating status of the ventilation system.
Is generated from the external environment, which is the role of the buffer space 3.
Internal air condition (temperature, humidity)
It is said that rapid fluctuation of
The volume may be such that the effect is sufficiently achieved. The conclusion is that the product storage zone
It is preferable to control the ventilation to about 2 to 4 times.
Good In the experiment of the present inventor, the buffer space 3
Heat exchange between the product and the product storage space in the inner housing 2
-Type ventilation device 7 40 V or more (ventilation frequency 2 times / hour,
Product storage in the inner housing 2 when operated in (above)
Undesirable humidity fluctuations in the space. Therefore, exchange
The minimum voltage of the air device 7 is set to 40V, and the air supply port is filtered.
Was set up. As a result, ventilation rate is less than 2 times per hour
It is thought that the above-mentioned undesirable humidity fluctuations have occurred.
I couldn't do it. The operation of this ventilation system is controlled by a bolt slider.
-Achieved by controlling the air volume by adjusting means such as
To be done. In the experimental device of the present inventor, the voltage was set to 0,4.
The experiment was conducted by adjusting the voltage in the range of 0, 60, 80, 100V. Calculation of ventilation volume in the inventor's experimental apparatus
Is calculated according to the following method. Cold storage of these
The natural ventilation volume and forced ventilation volume of the warehouse are the carbon dioxide concentration method
It was measured by. In the experiment, liquefied carbon dioxide gas having a concentration of 99.9% was cooled.
Fill the warehouse (initial concentration of about 3,000PPM)
The ventilation system was activated. Outside air / buffer space and buffer
Each ventilation device that ventilates the space / storage space is the same.
The simultaneous operation method that ventilates with voltage output is adopted. Of course
However, when implementing the present invention, this simultaneous ventilation method
Considering alternate operation in appropriate cycles without adopting the formula
available. FIG. 14 shows the measurement and recording of carbon dioxide concentration.
A concrete example thereof will be shown. That is, the refrigerated storage device of the present invention
A buffer space 3 and a product storage zone.
Measured with CO2 controller 71, 72
73. The ventilation frequency was calculated by the following formula. n = Q / V = 2.303 × 1 / τ · logω (C1-Co) / (C
t-Co) where V: volume of storage chamber, cubic rice τ: elapsed time, hr C1: CO2 concentration at τ = 0 hour,% Ct: CO2 concentration after τ time,% Co: CO2 concentration of outside air,% 4 and 5 show refrigerated storage which is a specific embodiment of the present invention.
It shows how air flows when the device is in use. It
More specifically, Fig. 4 shows the state during pre-cooling, and Fig. 5 shows the state during storage.
Is the state of. In the embodiment of the present invention, the same
Equipment for both pre-cooling and storage
Therefore, as a concrete measure, the rear wall surface 14 of the storage shelf 8
Achieved by partially removing both
It was That is, at the time of precooling shown in FIG.
Remove the rear wall surface 14 and remove all but the entrance of the shelf 13.
And seal it, and operate the air cooling device 4 to create cold air,
Storage is performed by passing air through the storage rack 8 as indicated by the arrow.
Store products placed on a plurality of shelves 13 in the shelf 8 for a short time
Pre-cool. At this time, the air guide plate 12 is the air cooling device 4 or not.
The cold air blown out from the humidifier 5 is pressurized and accelerated to the humidifier 5.
It works to flow toward you. As a result, the humidifying device 5
Fine water particles from the surface spread more evenly in the cold airflow.
It is mixed and dispersed. Further, the cool air discharged from the exit of the shelf 13 is discharged.
In order to take care of quickly, face the exit of the shelf 13 and
A magic plate 15 is provided. This baffle plate 15 is a downstream exhaust port.
Inclined so that the passage area becomes narrower as it gets closer to 16.
It is also possible to let. Furthermore, in order to reduce the dynamic pressure of the cold air flow
, A space 18 is formed upstream of the cold air flow inlet of the shelf 13
You can also do it (Fig. 8). During this pre-cooling, the ventilation device 7 is operated.
However, the ventilation system 6 may not operate depending on the stored products.
Both are possible. When the pre-cooling is completed, the product storage is started.
However, at this time, as shown in FIG.
Is introduced into the buffer space 3 by the ventilation device 6.
Then, due to the action of the buffer space 3
The temperature and humidity fluctuations can be alleviated, and
Ventilation is introduced into the product storage zone. For this purpose, the rear wall surface 14 of the storage rack 8 is
Attachment, exhaust port provided downstream of the baffle plate 15
16 is closed as appropriate to allow the cool air from the air cooling device 4 to directly
Ventilation of total heat exchange so that it is not introduced into the storage rack 8.
With the device 7, the cold air in the buffer space 3 is exchanged with the temperature.
It is configured to introduce ventilation while exchanging humidity.
It At this time, as shown in FIG.
Side portions of the shelf 13 provided on the left and right without the central portion 19
It may be configured so that more cool air is introduced.
Remove the upper surface 17 and the baffle 15 of the storage rack 8 as shown.
Remove to prevent ventilation of the product storage space inside the inner housing 2.
It can be configured not to. Demonstration of the effects of the present invention by concrete experiments
In order to do so, the present inventors conducted the following experiments.
It was The flow chart of the experiment is as shown in FIG. Outline of Experiment The outline of the experimental apparatus is shown in FIG. 2 and FIG.
For comparison, the conventional ordinary refrigerator shown in FIG. 18 was used.
The stored product used in the experiment was chestnut fruit. The chestnut fruits are those that have been received and fumigated at the agricultural cooperative.
It was transported for about 2 hours and precooled immediately after arrival. Precool
The methods are vacuum cooling, cold water cooling (immersion type), and differential pressure ventilation cooling.
Done more. In addition, as a control area, it should be done in an ordinary refrigerator.
A slow cooling zone was established. All were refrigerated when the product temperature reached about 2 ° C.
Started. Immediately after precooling, the refrigerated area is divided into a packed area and a non-packed area.
K, two refrigerated storages according to the present invention and a normal refrigerated storage 2
Refrigerated in the room. Chestnuts are packed in trays and refrigerated in a silkworm shelf type
did. This silkworm shelf type storage shelf 8 is shown in FIG.
In addition, the shelf frame members 75 ... 75 are formed into a substantially rectangular parallelepiped.
A plurality of shelves 13 are provided in the shelving frame, and the shelves are placed on the shelves.
The trays 76 ... 76 are inserted in the respective drawers. It
In addition, this storage rack 8 is suitable for facilitating the movement to the bottom.
It is also possible to provide a number of casters 77 ... 77. Here, the term “packaging” means that the tray 76 is packed.
Self-adhesive soft vinyl chloride filled from above
Covered with a glass 78 (abbreviation: PVC film)
(FIG. 16). Another method of this packaging is shown in FIG.
As shown in (a), pull out to the shelf frame members 75, 75
The guide groove 79, on the side wall of the tray 76, 76 inserted in the formula,
79 is formed, and with respect to the guide grooves 79, 79,
So that the PVC film holding frame 80 can be inserted freely
Is configured. Still another method is shown in FIG.
How to wrap chestnut fruits directly in PVC film
Method or as shown in Fig. 17 (d)
The member 81 is arranged, and the PVC film is wrapped over the member 81.
A method of Reasons for packaging with PVC film in this way
Is because the cold airflow is not directly applied to the stored products.
It When the cold air stream hits the stored products directly, it promotes transpiration.
Speed up the loss. However completely sealed
If set to, poisonous gas will accumulate excessively inside,
It becomes an obstacle (for example, CO2 obstacle). Therefore, the fill
The direct air flow to stored products is blocked in the
Maintain good air condition and have proper ventilation, especially
Breathability for toxic gas is required. Meet this request
One of the additions is PVC film. Generally, permeation of carbon dioxide through PVC film
The degree is 218-848 cc / m2 · h · atom. In this way, it is wrapped with a PVC film.
As a result, the cold air will not hit the chestnut fruit directly.
More effectively suppress transpiration from chestnut fruits
You can In addition, since CO2 gas is released appropriately, CO2
There is no obstacle. CA (Controlled)
Report on research on Atmosphere) storage
In the meantime, the optimum gas composition for refrigerating chestnut fruits for a super period is oxygen: carbon dioxide = 3%: 6%. If it is wrapped with PVC film, it is usually
Even in a refrigerated warehouse, the quality retention period will be considerably long. By the way
Package each tray with PVC film
Time consuming and not practical for large-scale storage.
Yes. From such a point, as described above
A simple and quick PVC film packaging means
Was given. In this way, the environmental conditions inside the PVC film
If possible, use PVC film in addition to the refrigeration system of the present invention.
By using the packaging method of
You can wait. Tables 1 and 2 show the temperature of each refrigerated area used in the experiment.
The specifications and refrigeration conditions are shown. [Table 1] [Table 2] Here, all ventilation operations with the external environment are performed.
Both the experimental area and the ventilation system installed on the external environment side
Remove the cover (not shown) to prevent natural ventilation
And perform ventilation for a specified number of times at the set voltage shown in Table 2.
We decided to re-cover after ventilation. This
The ventilation time was 15 minutes. Also according to the invention
The all-heat ventilator installed inside the system is the first
Was operating intermittently, but changed from a temporary period to continuous operation.
Storage was continued. Quality judgment during storage is reduced (Fig. 26), and
Bi fruit removal rate (Fig. 27), mechanical characteristics (Fig. 28 and Fig. 2)
9) Perform the sensory test (Tables 3 and 4)
The results are shown in each figure and table.
Met. [Table 3] [Table 4] Experimental Results 1. Basic Experiment 1) Ventilation Figure 19 shows each refrigerated storage (in the case of the present invention, product storage zone
Of the ventilation system setting voltage and ventilation frequency
Show the relationship. At a set voltage of 0 V (ventilator not operating)
Does not operate the ventilation system installed on the external environment side.
In this state, a cover to prevent natural ventilation over it is provided.
It shows the air gap ventilation when removed. Product storage
The regulation of active-ventilation in the room is based on the results of these basic experiments.
This was done by setting the output voltage. They are summarized in Table 2.
It is displayed. 2) Condensation on the chestnut fruit surface FIGS. 20 and 21 show the results when the forced ventilation is not applied.
Changes in temperature and humidity in each conventional refrigerated storage and according to the present invention
Each change in the cold storage of the formula is shown. Due to this
And in the conventional ordinary cold storage, the chestnut fruit surface temperature is around
There are periods when the temperature is lower than the dew point temperature of air (Fig. 2
0). It was not observable with the naked eye during this period, but
Condensation on the real surface is considered. On the other hand
Therefore, the chestnut fruit surface temperature is always exposed in the refrigerated storage of the present invention.
It is higher than the point temperature, and it fluctuates flat (Fig.
21), the effect of dew condensation was not observed on the chestnut fruit surface. 3) Changes in temperature and humidity during forced ventilation Fig. 22 to Fig. 25 show the cooling of each experimental section during forced ventilation.
It shows the temperature and humidity fluctuations inside the warehouse. Products of the invention
The temperature and humidity of the air in the storage zone show the tendency shown in Fig. 21.
It is almost the same as the
No period was observed (Figs. 23 and 25). here
23 shows the experimental results in the method 1 ward (room C) of the present invention.
FIG. 25 is an experiment in the method 2 ward (room E) of the present invention.
The result. On the other hand, FIG. 22 shows the conventional ordinary refrigeration.
The experimental results in the 1st ward (Room B) are shown in Fig. 24.
The experimental results in the 2nd ward refrigeration (room D) are shown. these
According to the results, the chestnut fruit surface similar to that shown in FIG.
Temperature and dew point temperature fluctuate sharply, chestnut fruit surface temperature
There is a period during which the temperature is lower than the dew point temperature of the ambient air.
Condensation is likely to occur on the fruit surface. As can be seen from the above results,
Ventilation volume and ventilation time of the method of the present invention set in the test
(Table 1 and Table 2) show the temperature and humidity during product storage.
It did not make it unstable. 2. Pre-cooling and refrigeration experiments 1) Drainage Fig. 26 shows the amount of drainage in the entire refrigerated area of this experiment. each
Plot points are the average values of all precooled plots. According to the method of the present invention
In the refrigerated area, the decrease is slower than in the ordinary refrigerated area, especially E
The room was well worth the product even after 100 days. 2) Decomposition rate Fig. 27 shows the amount of fungus removed. Refrigerated area by the method of the present invention
The amount of molds removed is less than in ordinary refrigerated areas, especially in room E
Can keep the yield close to 80% after 80 days refrigeration
It was 3) Hardness index Fig. 28 and Fig. 29 (peeled fruits) show changes in hardness of chestnut fruit.
Indicates. Therefore, the storage according to the method of the present invention is
The speed of decreasing hardness is slower than that of the conventional method.
I understand. 4) Sensory (tasting) test Tables 3 and 4 show the sensory tests in the non-packed section and the packed section.
The result is shown. This is largely due to the difference in pre-cooling method
Different, but generally according to embodiments of the present invention
Is the best result. Since the present invention is constructed as described above,
Even if the environment inside the storage area is kept at low temperature and high humidity,
Can be refrigerated for a long period without dew condensation on the surface
It is considered to be Noh.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a conceptual diagram showing a basic configuration of the present invention. FIG. 2 is a schematic view of a refrigerating and storing device having a basic configuration of the present invention. FIG. 3 is a schematic view of a refrigerating and storing device having a basic configuration of the present invention. FIG. 4 is a cross-sectional view showing a usage state of a refrigerating storage device having a basic configuration of the present invention. FIG. 5 is a cross-sectional view showing a usage state of a refrigerating storage device having a basic configuration of the present invention. FIG. 6 is an exploded perspective view of a ventilation device used in the present invention. FIG. 7 is a schematic view showing another embodiment of the present invention. FIG. 8 is an explanatory diagram for explaining the flow of airflow during precooling. FIG. 9 is an explanatory diagram for explaining a flow of airflow during refrigerated storage. FIG. 10 is a cross-sectional view showing an airflow seen from above during precooling. FIG. 11 is a flowchart of precooling and refrigerating storage experiments. FIG. 12 is another basic conceptual diagram of the present invention. FIG. 13 is another basic conceptual diagram of the present invention. FIG. 14 is a layout view of various measuring machines in the experimental facility. FIG. 15 is a detailed view of a tray mounted on a storage rack. FIG. 16 is a perspective view of a packaging state in which a tray is covered with a PVC film. FIG. 17 is another example of PCV film packaging. FIG. 18 is a perspective view showing a conventional low-temperature high-humidity refrigerated storage cabinet. FIG. 19 is a diagram showing a relationship between a ventilator setting voltage and the number of ventilations. FIG. 20 is a diagram showing fluctuations in chestnut fruit temperature and the like in the conventional method when forced ventilation is not performed. FIG. 21 is a diagram showing fluctuations in chestnut fruit temperature and the like in the method of the present invention when forced ventilation is not performed. FIG. 22 is a diagram showing changes in chestnut fruit temperature and the like in each experimental section when forced ventilation is performed. FIG. 23 is a diagram showing changes in chestnut fruit temperature and the like in each experimental section when forced ventilation is performed. FIG. 24 is a diagram showing changes in chestnut fruit temperature and the like in each experimental section when forced ventilation is performed. FIG. 25 is a diagram showing variations in chestnut fruit temperature and the like in each experimental section when forced ventilation is performed. FIG. 26 is a diagram showing changes in the reduction rate in each experimental section. FIG. 27 is a diagram showing changes in the fungal fruit removal rate in each experimental section. FIG. 28 is a diagram showing changes in hardness index in each experimental section. FIG. 29 is a diagram showing changes in the hardness index of the peeled fruit in each experimental section. [Explanation of Codes] 1: Outer housing, 2: Inner housing, 3: Buffer space, 4: Air cooling device, 5: Humidification device, 6: Sensible heat exchange type ventilation device, 7: Total heat exchange type ventilation device, 8 : Storage shelf.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Shunichiro Tanaka             3-27-15 Takeoka, Kagoshima City, Kagoshima Prefecture (72) Inventor Yasuo Yamamoto             4-25-18 Shimochiai, Shinjuku-ku, Tokyo             Inside the Tutmaster Co., Ltd. (72) Inventor Yasushi Tanaka             4-25-18 Shimochiai, Shinjuku-ku, Tokyo             Inside the Tutmaster Co., Ltd. (72) Inventor Ichiro Shimamoto             7-1, 1-1 Higashi Narashino, Narashino City, Chiba Prefecture             Hitachi Industrial Products Division (72) Inventor Kazuo Kobayashi             7-1, 1-1 Higashi Narashino, Narashino City, Chiba Prefecture             Hitachi Industrial Products Division

Claims (1)

[Claims] 1. A buffer storage space is provided to form a product storage zone substantially surrounded by a buffer space, and a storage means for storing a product to be stored is provided in the product storage zone. The environment inside is maintained at an appropriate temperature and humidity by means of air cooling and humidification, and is stored while being mutually ventilated between the outside environment and the buffer space and between the buffer space and the product storage zone. A method for storing fresh food products, characterized in that the product is stored. 2. Mutual ventilation between the external environment and the buffer space and between the buffer space and the product storage zone allows the former to ventilate while exchanging only temperature, and the latter exchanging humidity in addition to temperature. The method for storing fresh food products according to claim 1, characterized in that the ventilation is performed. 3. The method for storing fresh food according to claim 1, wherein the moisture particles released from the humidifying means provided in the buffer space are ultrasonic humidifying means having a particle size of 3 μm or less. 4. A buffer storage space is provided to form a product storage zone substantially surrounded by a buffer space, and a storage means for storing a product to be stored is provided in the product storage zone. The environment inside is maintained at an appropriate temperature and humidity by means of air cooling and humidification, and is mutually ventilated between the outside environment and the buffer space and between the buffer space and the product storage zone to store the stored products. Surface temperature,
A method for storing perishable foods, characterized in that the air temperature and dew point temperature in the storage are changed in a flat state even by ventilation of outside air and air in the storage. 5. It is characterized in that the surface temperature of the stored products is always kept higher than the dew point temperature in the refrigerator by mutually ventilating between the external environment and the buffer space and between the buffer space and the product storage zone. A method for storing fresh food products according to claim 4. 6. The method for storing fresh food according to claim 4, wherein the moisture particles released from the humidifying means provided in the buffer space are ultrasonic humidifying means having a particle size of 3 μm or less. 7. An inner housing having a smaller volume than that is provided in an outer housing that is arranged insulative to the external environment,
As a result, a buffer space is formed which substantially surrounds the outer circumference of the inner housing, the outer housing is provided with a heat exchange type ventilation device for mutually ventilating between the external environment and the buffer space, and the inner housing is provided with A heat exchange type ventilation device for mutually ventilating between the buffer space and the inside of the inner housing is provided, and an air cooling device and a humidifying device are arranged at appropriate positions in the buffer space. A storage device for fresh food products, which is provided with a storage shelf for storing products to be stored. 8. The heat exchange type ventilation device provided in the outer housing for mutually ventilating between the external environment and the buffer space is a sensible heat type ventilation device, and the buffer space provided in the inner housing and the inside of the inner housing are The fresh food storage device according to claim 7, wherein the heat exchange type ventilation device for mutually ventilating between and is a total heat type ventilation device. 9. The storage device for fresh food products according to claim 7, wherein the humidification device provided in the buffer space is an ultrasonic humidification device. 10. 10. The fresh food storage device according to claim 9, wherein the amount of water particles from the ultrasonic humidifier is 3 μm or less.