JPH10304859A - Thawing freshness preserver for frozen food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a thawer that can rapidly thaw, without deterioration in the freshness, the frozen food packed with an insulative or poorly conductive material or contained in a vessel of an insulative or poorly conductive material and can maintain the freshness of the thawed food for long periods after being thawed. SOLUTION: In a general purpose refrigerator, its main body is grounded the frozen food product that is packed with an insulative or poorly conductive material or contained in a vessel of an insulative or poorly conductive material is placed in the electric atmosphere in which the secondary side to be output at 1,000 V-30,000 volt increased by the high-voltage transformer 2 is connected to the negative electron applicator 4. Thereby, negative electrons are applied to the frozen food product to rapidly thaw the frozen product, the bacteria are inhibited from proliferation, dripping and discoloration are prohibited. In addition, the air in the thawing chamber is made reductive to reduce the falling bacteria, deodorize, inhibits the migration of smells of foods of different kinds and prevent dew formation. Since no metal of high conductivity is used for negative electron application, the food product can be maintained fresh after thawing.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a thawing device for a frozen food packaged with an insulator or a material having poor electrical conductivity or as a thawing device for a frozen food placed in a container. The present invention relates to a frozen food thaw freshness preserving device that has various effects of promoting aging, improving taste, improving chromaticity, preventing deodorization and odor transfer in a thaw-preserved vehicle, preventing dew condensation, and suppressing floating bacteria.

[0002]

2. Description of the Related Art Generally, when thawing frozen food, it is desirable to maintain the value of the raw material, that is, to thaw and preserve it without losing its freshness and without impairing its taste, color and appearance. The conventional thawing method is a method of thawing by directly conducting heat conduction, heat radiation, and heat transfer to frozen foods. Specifically, hot air is applied, running water is applied, or high frequency is used. There are methods, but these thawing methods have caused the temperature of the frozen food to rise locally, making it impossible to obtain an even thawing, causing the temperature to rise too high, resulting in a decrease in freshness, discoloration, and propagation of various bacteria.

[0003] As a conventional food preservation method, a method of preserving food by far infrared rays is known (Japanese Patent Laid-Open No. 1-282-1990).
226 "freshness retaining member"), and a far-infrared substance was kneaded or applied to resin or fiber and used for food display shelves and food packaging materials. However, the effect of only far-infrared rays in the low-temperature range in food preservation was too weak for the cost.

In a conventional thawing method, a high-voltage transformer is used to insulate and block one pole on the output side, and the other pole is connected to a shelf with a high resistance, and is directly or metal-conducting. + 3 ° C while applying high-pressure negative electrons to the frozen food put in
Thawing method in the temperature range of ~ -3 ° C (JP-A-5-7
7387) There is a "method of thawing food". According to this method, the negative electrode is applied to the frozen food by the electrostatic induction from the conductor, and as a condition for exhibiting the function, the cost is increased because the inner and outer walls of the refrigerator are completely insulated. In order to provide high resistance so as to make it difficult for electrostatic damage to occur, the amount of electrostatic energy must be reduced, and a large amount of food cannot be thawed at once,
It is also expensive in terms of cost. In addition, the influence of the high thermal conductivity of the metal conductor greatly affects the temperature amplitude of the refrigerator, which also causes a deterioration in freshness. Further, the frozen food must be directly placed in the conductor container, which is complicated and inefficient in operation, and the thawing process necessarily requires a metal conductor container, which leads to a new increase in cost. Furthermore, frozen foods that are generally distributed are placed in cardboard boxes made of pulp fiber and the like, which have poor electrical conductivity. Had occurred.

[0005]

In the conventional thawing method by applying a negative electron, electrostatic energy is supplied to a shelf of a metal conductor (stainless metal or the like), so that the inner wall and the outer wall are separated so that the electrostatic energy does not leak. Since it is inevitable to completely perform insulation treatment, the cost is increased, and the structure is restricted, so that it cannot be said that it is versatile.

In the conventional thawing method by applying an anion electron, since electrostatic energy is output from a shelf of a metal conductor (such as stainless steel), a high resistance that suppresses a considerable amount of current, which is delicately balanced to prevent electrostatic interference, is provided. Must be provided between the high-voltage transformer and the metal conductor. For this reason, when the decompression capacity increases or the impedance increases in the high voltage circuit including the deterioration with time, this delicate output balance is lost, so that appropriate electrostatic energy cannot be supplied and the predetermined effect may not be exhibited.

The conventional thawing method by applying a negative electron cannot be thawed unless the container is placed in a container having good electric conductivity. This is because a high voltage is applied directly to the conductor, and the opposing measures of lowering the amount of electrostatic energy to prevent electrostatic interference are taken. Electrons cannot be applied. For this reason, frozen foods contained in insulators, containers with poor electrical conductivity, and the like could not be thawed.

In the conventional thawing method by applying an anion electron, the metal must be placed in a metal shelf or a metal container having a good electric conductivity. However, since the metal has good thermoelectric conductivity, the metal acts as a heat exchange plate, and the cold air discharged from the refrigeration unit. Alternatively, it is easily affected by the temperature due to the defrosting hot air or the opening and closing of the door, and the food deteriorates rapidly due to the temperature change. Therefore, it is not suitable for maintaining freshness.

As a method of thawing frozen food while keeping its freshness, the method of applying a contradictory amount of heat at a low temperature at which the deterioration of the frozen food is unlikely to occur will reduce the cluster size of water by applying a negative electron. By applying an event and giving a negative electron to the water generated at the time of thawing, the movement speed of the subdivided water molecular groups (water with a small cluster size) increases and the osmotic pressure in the action of PH becoming weakly alkaline increases. In a state of being decomposed, a large amount of heat energy received is spent on thawing, so that a small amount of thawing heat can be efficiently directed to thawing, and at the same time, frozen food having a large water content or a large thawing capacity, and furthermore, conduction of thawing. There has been a demand for a device capable of supplying a sufficient amount of negative electrons at a low cost even for a frozen food in a difficult form.

Conventional thawing method (JP-A-5-77387)
Then, because the transformer that boosts the voltage completely closed and insulated one pole on the secondary high voltage side and provided a high output resistance on the other pole, noise was generated from the transformer, The transformer coil and the shelf of the conductor of the defroster and its space function as a kind of capacitor, creating a so-called LC resonance circuit, which increases the current, and there is a danger of fusing of the fuse and electric shock, and This overcurrent may lead to machine failure.

In many cases, the effect of preserving foods using only far-infrared radiating substances as in the prior art has not been found to be effective.
This is because the wavelength band differs depending on the capacity and area of the food, the distance to the food, and the far-infrared radiating substance, and there were foods that easily absorbed the wavelength band and foods that did not.

[0012]

The inventions according to claims 1 to 10 of the present application have been made for the purpose of solving the above-mentioned problems, and are constituted as follows.

(1) The configuration of the apparatus for thawing frozen food according to claim 1.

The present invention relates to an insulator (styrene foam, chemical resin, etc.) or a material having poor electric conductivity (pulp fiber, etc.).
As a means for thawing frozen foods packaged in or contained in such containers, a
The secondary output side boosted to 00V to 30000V is connected to a negative electron applicator having a structure in which a conductor is covered with an insulator and a semiconductor, the application of negative electrons by electrostatic induction generated therefrom, and air by a high electric field layer. Activation of the general-purpose refrigerator (temperature atmosphere can be set to +1 ℃ ~ -3 ℃, defrost 1 hour ~
It can be operated intermittently for 10 minutes to 60 minutes during 24 hours using a refrigerator with a grounded refrigerator body), and the refrigerator used so far can be used as it is. It stops drips and changes in color while breeding, stops thawing quickly, and makes the air in the thawing chamber in a reduced state, enabling the reduction of falling bacteria, suppression of deodorization and odor transfer, and prevention of condensation. Furthermore, since high heat transfer metal or the like is not used for applying the negative electrons, a high degree of freshness can be maintained after thawing.

(2) The configuration of the apparatus for thawing frozen food according to claim 2.

The present invention is based on the first aspect of the present invention.
One pole on the secondary side boosted to ３０30000 V is grounded using a grounded high-voltage output transformer. The output of the negative electron application side of the high-voltage transformer using the same method can obtain a discharge output 3 to 4 times the same input power as the conventional method in which one of its output terminals is sealed and insulated. Becomes Therefore, by adjusting the input side voltage, the transformer can apply a negative electron efficiently with low load and low power consumption. In this case, even when one of the secondary output sides is subjected to a treatment such as a block insulation treatment, a discharge treatment, or a treatment to the primary side by using a resistance, the applied amount of the negative electron is inferior, but is not so large.
The described effects of the present invention were confirmed. Therefore, the method of processing on the secondary output side is not limited to that described here and is not limited.

(3) The configuration of the thaw storage device for frozen food according to claim 3.

The present invention is based on the first aspect of the present invention.
A metal that is connected to a negative electrode applicator having a structure in which an independent conductor is covered with an insulator and a semiconductor, and that absorbs floating electrification generated in both secondary outputs by connecting the two poles of the secondary output side boosted to ３０30000 V to an independent conductor. Install a net or set a distance with a suitable insulating material and use a high-voltage transformer to
It is characterized in that the secondary output side boosted to 000 V is used unnecessarily for applying negative electrons. By using the two poles on the output side simultaneously to apply a negative electron, the present invention can exhibit the thawing capacity of twice the amount of frozen food as compared with the conventional method.

(4) The configuration of the apparatus for thawing frozen food according to claim 4.

The present invention is based on the first aspect of the present invention.
It is characterized in that one pole on the secondary side boosted to ３０30000 V is used as the output side, and the other pole is connected to the ion electrode in the electric field atmosphere.

(5) The configuration of the apparatus for thawing frozen food according to claim 5.

The present invention is based on the first aspect of the present invention and is characterized in that a magnetic leakage transformer or a noise filter is used for a high-voltage transformer having the same configuration in order to prevent eddy current and noise.

A noise filter device is provided on the power supply side between the AC power supply, the step-up transformer and the primary coil to prevent generation of transformer noise, blowout of the safety fuse, electric shock due to eddy current, and damage to the machine. A magnetic leakage transformer is provided following the noise filter device, and the primary coil and the secondary coil of the magnetic leakage transformer are insulated by an insulating material. And an adjusting core for adjusting the variable pressure is interposed, and the secondary coil side and the ground phase on the primary coil side of the magnetic leakage transformer are short-circuited.

(6) The configuration of the thaw storage device for frozen food according to claim 6.

The present invention is based on the first aspect of the present invention, and uses an insulator for coating a conductor and a substance for irradiating a semiconductor with far-infrared rays in a negative electron applicator having the same configuration (coating or kneading as a coating material). Mixed as a filler material).

As the far-infrared ray material according to claim 6 of the present application, it is preferable to use a far-infrared ray emitting material having a wavelength of 3 μm or more, particularly 4 to 25 μm at a low temperature. There are many far-infrared emitting materials. For example, there are composite materials such as ceramic-based materials, carbon-based materials, plant carbide-based materials, metal oxide-based materials, natural stone-based materials, and the like, and artificially created far-infrared radiating substances. By using these far-infrared radiating substances in combination with the device for applying a negative electron according to claim 1 of the present application, the proliferation of bacteria is suppressed, the drying of air is prevented, the frost is prevented, the water molecules of the food are activated, and the oxidation of the food is activated. And the freshness holding ability is enhanced (Japanese Patent Laid-Open No. 2-191176, Japanese Patent Laid-Open No. 62-158).
156).

(7) The configuration of the frozen food thawing storage device according to claim 7.

The present invention is based on the first aspect of the present invention, and the flow of ionized air is not hindered by making the shape of the anion electron applicator having the same configuration as an uneven surface or a punching plate. It is characterized in that the area of the electric field atmosphere is improved by increasing the surface area of the negative electron applicator.

(8) The configuration of the method for thawing frozen food according to claim 8.

The present invention is based on the first aspect of the present invention, wherein a current regulator is provided on the input side of the negative electron applicator as a means for adjusting the level of the electric field atmosphere generated by the negative electron applier having the same configuration. It is characterized by intervening.

(9) A method for thawing and preserving frozen food according to claim 9.

The present invention is based on the first aspect of the present invention, and a frequency converter is provided so that the frequency generated by the high-voltage transformer having the same configuration is an integer multiple (n) of the commercial frequency (50/60 Hz). It is characterized by:

(10) The configuration of the thaw storage device for frozen food according to claim 10.

The present invention is based on the first aspect of the present invention, and the thawing in the same configuration actively heat exchanges and promotes the flow of ionized air. It is characterized by the provision of forced blast equipment.

[0035]

The invention described in claims 1 to 10 of the present application is
As a result of the respective configurations as described above, the respective components operate as follows corresponding to the respective configurations.

(1) The apparatus for thawing frozen food according to claim 1 The present invention relates to a container packed with an insulator (styrene foam, chemical resin, etc.) or a material having poor electric conductivity (pulp fiber, etc.), or a container. 1000V to 300V by means of a high-voltage transformer as a means for thawing frozen food
The secondary output side, boosted to 00V, is connected to a negative electron applicator having a structure in which a conductor is covered with an insulator and a semiconductor. Activation of air by the general-purpose refrigerator (temperature atmosphere can be set to +1 ℃ ~ -3 ℃, defrost 1 hour ~
24 hours, using a grounded refrigerator that can operate intermittently for 10 minutes to 60 minutes) to produce low-cost, large-capacity frozen food while preventing bacterial growth and the drip outflow and color Stop the change and thaw quickly, reduce the air in the thawing chamber to a reduced state, reduce the number of falling bacteria, suppress deodorization and smell transfer, prevent dew condensation, and also apply metal with high heat transfer to negative electron application It is a device that can maintain a high degree of freshness after thawing because it is not used.

As a method for uniformly exchanging heat near the ice temperature, the method of the present invention is to dissolve the frozen food by slightly intermittent hot air in order to thaw the frozen frozen food without losing the freshness as much as possible. Utilizing the effect of increasing the momentum and heat transfer of water molecules caused by the reduction of cluster size in the action of electrostatic energy on iced water molecules.

The thawing action in the conventional negative electron application is also based on the above-described principle. However, since a metal conductor is used for the application method, a frozen product in a state of poor electrical conductivity or a large amount of frozen product with the most moisture is used. In some cases, negative electrons cannot be applied or the amount of negative electrons is insufficient. In addition, since the negative electron is applied from the metal conductor, the electrostatic disturbance prevention electric field atmosphere layer is thin, and the negative electron cannot be applied to frozen food packaged with materials or insulators with poor electrical conductivity. There is a problem that can not be done, and as a result of noodles with heat transfer coefficient when using metal conductors, a large amount of heat is released when thawing. As a result, the defrosting blast, which is the source of thawing heat, is applied uniformly to the frozen material.As a result, the thawing varies or the thawing occurs. There is an adverse effect on freshness of the defrosted food.

In the above situation, thawing by a negative electron applicator having a structure in which the conductor of the present invention is coated with an insulator and a semiconductor having poor thermoelectric conductivity does not use a metal conductor as an application method. Since it is performed by electrostatic induction through an insulator and a semiconductor having poor conductivity, the above-described adverse effects can be eliminated. Furthermore, since the electric field atmosphere can be deepened, the same effect occurs to moisture in the air in the refrigerator, and the neutralization of odors makes it possible to thaw frozen products with different odorlessness, and the effect of suppressing falling bacteria It has an effect on safety, suppression of mold growth in the refrigerator, and prevention of dew condensation due to an increase in saturated vapor pressure.

(2) The apparatus for thawing frozen food according to claim 2 The apparatus for thawing frozen food packaged with the insulator and the material having poor electrical conductivity of the present invention or placed in such a container. The secondary output side boosted to 1000 V to 30000 V by the high voltage transformer according to claim 1 is connected to a negative electron applicator having a structure in which a conductor is covered with an insulator and a semiconductor, and static electricity generated therefrom is connected. A general purpose that can apply an anion to the food to be thawed by electrical induction, set the ambient temperature as + 1 ° C to -3 ° C as the thawing environment, and intermittently operate the defrost for 10 minutes to 60 minutes during 1 hour to 24 hours. It consists of a refrigerator whose main body is grounded.

The conventional method of applying a negative electron is to block and insulate one of the secondary outputs to take an electrostatic induction by a metal conductor, so that a high voltage is required to apply the negative electron, but to prevent electrostatic interference. It was necessary to suppress the current by applying a high voltage to a weak current. By grounding the secondary side to the ground (sometimes through a resistor), an equivalent output can be obtained with an electric energy of 25 to 30%, so that the load on the transformer can be reduced, a stable output can be obtained, and the output can be improved over time. Thus, a large electric field atmosphere can be formed in combination with the negative electron applicator according to the first aspect, and a large amount of frozen food can be exerted with a small-capacity high-voltage transformer.

(3) The apparatus for thawing frozen food according to claim 3 The apparatus for thawing frozen food wrapped with the insulator of the present invention and a material having poor electrical conductivity or contained in such a container. Are connected to a negative electrode applicator having a structure in which a conductor is covered with an insulator and a semiconductor in both secondary output side poles boosted to 1000 V to 30000 V by the high voltage transformer according to claim 1, respectively. It is characterized in that it is configured to sandwich a floating electric field adsorption plate with a ground to adsorb stray electrification between the negative electron applicators, or to arrange it at a distance that is not affected by an electric field atmosphere or stray electrons. .

The use of the high-voltage transformer described above allows the use of two poles to apply the negative electrons more efficiently for twice the amount of decompression compared to the conventional case where one pole on the output side is closed and insulated. To make things possible.

(4) The apparatus for thawing frozen foods according to claim 4 The apparatus for thawing frozen foods packaged with the insulator and the material having poor electrical conductivity of the present invention or contained in such a container. Is connected to a negative electrode applicator having a structure in which a conductor is covered with an insulator and a semiconductor by connecting one pole of the secondary output side boosted to 1000 V to 30000 V by the high voltage transformer according to claim 1. One pole is connected to an ion electrode arranged in an electric field atmosphere, so that a negative electron can be stably applied to the frozen material. This method is characterized in that it exerts a stabilizing effect on the charging of the ground caused by fluctuations in the atmospheric pressure.

(5) The apparatus for thawing frozen food according to claim 5 The apparatus for thawing frozen food wrapped with the insulator and the material having poor electrical conductivity according to the present invention or placed in such a container. The high-voltage transformer according to claim 1, wherein a magnetic leakage transformer or a noise filter is used in the structure of the high-voltage transformer. By using a magnetic leakage transformer as the structure of the high-voltage transformer to prevent equipment damage, etc.
This alleviates such overload and contributes to preventing eddy currents in the transformer, stabilizing functions and contributing to safety.

(6) An apparatus for thawing frozen food according to claim 6, which is an apparatus for thawing frozen food wrapped with an insulator and a material having poor electrical conductivity or placed in such a container. Uses a substance which irradiates the insulator and the semiconductor constituting the anion electron applicator according to claim 1 with far infrared rays (applied as a coating material or mixed as a kneading material)
It is characterized by doing.

Action of far-infrared emitting material (at low temperature, wavelength of 3 μm or more, preferably 4 to 25 μm)
As a result, far infrared rays are emitted from the freshness holding member (electrostatic derivative) together with the negative electrons, and a large amount of far infrared rays is absorbed by the food. As a result, spoilage of the food in which the growth of bacteria is suppressed is prevented. Further, the moisture in the air in the refrigerator is activated by the negative electrons and far infrared rays emitted from the freshness holding member, and the moisture does not condense in the refrigerator. As a result, the moisture in the air in the refrigerator is activated, and the moisture does not condense in the refrigerator. As a result, the humidity in the refrigerator is kept constant, and evaporation of water from food is suppressed. In addition, after irradiating far-infrared rays by means suitable for water, observation and tasting, the test result of the activated water quality by the reagent is a short decrease of harmful organic substances such as chlorine and ammonia,
Effective effects such as extinction, control of harmful fungi, reduction of water molecule population, and antioxidant effects have been elucidated. 4 microns to 25
In far-infrared materials irradiating micron wavelengths, it has the effect of reducing the cluster size of water, has the same effect as activating air in the ion electric field, and produces a synergistic effect when used together. Item 1 is further exhibited.

(7) An apparatus for thawing frozen food according to claim 7, which is an apparatus for thawing frozen food wrapped with an insulator and a material having poor electrical conductivity or placed in such a container. The negative electrode emitted by increasing the surface area of the negative electron applying device by making the shape of the upper surface of the insulator and the semiconductor constituting the negative electron applying device according to claim 1 into an uneven surface or a net-like shape. The effect of claim 1 can be further exhibited by increasing the amount of electrons and improving the flowability of ionized air.

(8) An apparatus for thawing frozen food according to claim 8, which is an apparatus for thawing frozen food wrapped with an insulator and a material having poor electrical conductivity or placed in such a container. When a plurality of negative electron appliers according to claim 1 are used, the voltage drop caused by the difference in resistance value due to the wiring distance may cause a difference in the required amount of negative electrons of each of the negative electron appliers. An appropriate amount of application is provided by arranging a current adjustment period between the transformer and the negative electron applicator.

(9) An apparatus for thawing frozen food according to claim 9, which is an apparatus for thawing frozen food wrapped with an insulator and a material having poor electrical conductivity or placed in such a container. Amplifies a commercial power supply (sine wave of 50/60 Hz) output from the high-voltage transformer according to claim 1 by K times through frequency amplification.

The polar molecule (H _{2) of} the water molecule contained in the frozen product
(In O, H is positive and O is negative.)
As a result of applying the oscillating electric field at a high frequency thereto, the bonds are separated in the chained water molecules by utilizing the characteristic as described above, thereby contributing to making the cluster size into a small water molecular group. We show effect synergistically.

(10) An apparatus for thawing frozen food according to claim 10, which is an apparatus for thawing frozen food wrapped with an insulator and a material having poor electrical conductivity according to the present invention or contained in such a container. By providing a forced air blower in the thawing chamber according to the first aspect, the heat exchange and the application of the floating charge are forcibly performed, and the effect of the first aspect is effectively exhibited.

[0053]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described with reference to the drawings.

FIG. 1 shows a structure according to claim 1 of the present invention. The apparatus is composed of two units, a high voltage unit A and a decompression storage unit B.

The high voltage unit A uses a commercial 100 V AC power supply and supplies an appropriate amount of power to the high voltage transformer 2 via the transformer 1 as a voltage regulator. The high voltage transformer 2 is adjusted so as to boost the voltage to 1000V to 30000V.

A general-purpose refrigerator with a ground is used for the thawing unit B, and the temperature is controlled by the refrigeration unit 6. It is assumed that defrosting is performed for 10 minutes to 60 minutes at an interval of 1 hour to 24 hours at a set thawing temperature of + 1 ° C to -3 ° C. The frozen product is placed on the negative electron applier 4.

The negative electron applicator 4 is provided with a discharge plate 42 as shown in FIG.
Are constituted by a dielectric insulating plate 41 and an insulating pedestal 43, and are connected to the discharge plate 42 by the high voltage cord 3.

In this configuration, when a high voltage is applied to the discharge plate 42 by the high-voltage transformer, the electrostatic induction via the dielectric insulating plate 41 reaches the frozen material. This application by electrostatic induction does not need to provide the high resistance necessary for the electrostatic induction applied directly from the conductor to prevent the electrostatic interference, and the area in the atmosphere can be made very large. It is possible to induce electrostatic induction in a frozen product packaged with a poorly conductive material or placed in an insulator and a container with poor electrical conductivity.

The thawing storage is based on the premise that a general-purpose refrigerator is diverted, and it is necessary to prevent electrostatic damage due to an electric field atmosphere or floating charges generated by the electric field atmosphere. However, in principle, the refrigerator is designed to be grounded. The electric field atmosphere or the floating electrification in the refrigerator body described above is adsorbed by the metal body constituting the refrigerator and discharged by the ground, so that no trouble is caused by static electricity.

In addition, due to the characteristic that the negative electrons are applied by the negative electron applicator according to the dielectric state of the object to be applied by the negative electron applicator, even if the human body has a large discharge level, the same electrostatic damage to the human body due to the electrostatic induction occurs. The supply of the charge amount which causes the occurrence of the charge does not occur.

FIG. 3 shows a configuration according to a second aspect of the present invention. The apparatus is composed of two units, a high voltage unit A and a decompression storage unit B.

In the high-voltage unit section A, one of the outputs of the high-voltage coil 2 in the decompression / storage unit section B is supplied to the negative electrode through the current regulator 7 comprising a capacitor. The remaining output terminals are connected to the ground. In this case, a resistor 8 may be provided to control the voltage applied to the negative electron applicator.

The discharge output in the above-mentioned method is the discharge output of ab shown in the graph of FIG. 13, and is 3 to 10 with respect to the same input power amount as compared with c when one output is closed and insulated.
4 times output can be obtained. In this case, the input current required is the same as I ₁ , and the conventional system I _{2 in} which one output is blocked and insulated, and shows the same value. In the graph of FIG. 13, the left vertical axis V indicates the secondary discharge voltage, the horizontal axis W indicates the input electric energy, and the right vertical axis I indicates the input current.

As a result, the high electric field obtained by the structure according to claim 2 of the present invention can be made larger in area with a smaller amount of power than in the conventional case where one of the output sides is closed and insulated.

FIGS. 4 and 12 show a configuration according to a third aspect of the present invention. This apparatus is composed of two units, a high voltage unit A and a decompression storage unit B.

The feature of this method is that each output of the high-voltage transformer 2 of the high-voltage unit A is used to apply a negative electron. In FIG. 4, a charge adsorption network having a conductive network structure coated with an insulator is shown in FIG. At 9, place the space inside the thawing storage room so as to block it, and ground it. The floating charges are adsorbed by the charge adsorption network 9 and discharged to the ground.

In the case of FIG. 12, the outputs of the high-voltage transformers are connected to the negative electron applicator 4 by the respective current regulators 7 in independent thawing storages.

4 and 12, the feature is that the high-voltage transformer can be used with twice the efficiency as compared with the conventional case where one of the high-voltage transformers is closed and insulated.
Is used, even if the bipolar negative electron applicator 4, which is an output different due to some factor due to the electrostatic disturbance function, is short-circuited, an electrostatic disturbance occurs, and no leak occurs.

FIG. 5 shows a structure according to a fourth aspect of the present invention. The apparatus comprises two units, a high voltage unit A and a decompression storage unit B.

The feature of this method is that one output of the high-voltage transformer 2 is connected to the ion discharge electrode 10 within the high electric field E generated by the negative electron applier 4 to generate negative ions in the frozen food.

The ion discharge electrode 10 has a structure in which a lead wire having excellent discharge characteristics is covered with a non-conductive resin having an opening for obtaining gas flowability. Actively emits negative ions. Positive ions are difficult to release due to their shape,
This provides an environment that is not affected by the negative ions due to the application of negative electrons in a state where the ground is charged with a positive charge at low pressure due to the negative ions.

FIG. 6 shows a structure according to a fifth aspect of the present invention. This device has a structure of a high-voltage transformer of the high-voltage unit part A having a structure of a magnetic leakage transformer or a noise filter, so that an output side is provided. In the above, safety is secured against a situation where an eddy current flows. The input current is not affected even if there is a gap between the two coils whose insulation has been cut off.

FIGS. 7 and 8 show the shape of the anion electron applicator according to the seventh aspect of the present invention. In FIG. 7, the surface area of the anion electron applier 4 is increased as shown in FIG. It is possible to enlarge the area of the high electric field layer, and it is possible to effectively apply a negative electron to a relatively large frozen food placed in a cardboard or the like.

In FIG. 8, the gas flowability is improved by providing an opening in the negative electron applier 4, but when the surface area of the electrode plate of the negative electron applicator 4 is reduced as described above, a high electric field layer is formed. Since the size is reduced, the present high electric field layer is suitable for thawing frozen food contained in small or thin insulators (or semiconductors or poor electrical conductivity) or containers.

FIG. 9 shows a configuration according to an eighth aspect of the present invention.
By arranging the resistors 12 immediately before each of the negative electron applicators 4 in order to adjust the amount of application for each of the above, it is possible to perform appropriate voltage control, especially for a voltage drop due to the length of the high voltage cord. This is to obtain the application of electrons.

In the configuration according to the eighth aspect of the present invention, if the ground-to-ground transformer according to the second aspect is used, the number of times of the negative electron application device 4 is several times as large as that of the conventional system in which one end of the output terminal is closed and insulated. Can be connected.

FIG. 10 shows a configuration according to a ninth embodiment of the present invention. In the high-voltage unit A, the voltage adjusted by the transformer 1 is converted by the frequency converter 13 into 10 units.
Amplified up to 00 Hz, and boosted by booster 14
Boost to OOOOV to 3OOOOV.

The effect of this method is that, compared to the method of claim 1, there is an effect of subdividing the water cluster size due to the oscillating electric field in addition to the application of the negative electrons, and a further thawing efficiency can be obtained. Due to the large voltage drop, it is desirable to use it in a relatively small thawing storage.

FIG. 11 shows a structure according to a tenth aspect of the present invention, in which a blast is generated by blowing air sent from a refrigerating unit by a fan having a built-in duct through the duct. In addition, by circulating a uniform temperature distribution in the refrigerator and ionizing air, the thawing speed is increased, and furthermore, the deodorizing effect and the effect of preventing dew condensation are exhibited.

In the same method, when it is desired to greatly increase the thawing capacity, there is an advantage that uniform thawing can be performed without deteriorating the fluidity of the air in the refrigerator.

In the configuration according to the tenth aspect, if the grounding type transformer according to the second aspect is used, the applied amount of negative electrons can be increased several times as compared with the conventional method in which one end of the output terminal is insulated and closed. .

Next, a 10 cm thick insulator (polystyrene foam) was laid in the refrigerator of the present device and the refrigerator of the conventional thawing device, and a thawing comparison test was attempted.

1. Purpose The apparatus of the present invention does not reduce the freshness of frozen foods placed in insulating packaging and containers (to prevent drip erosion and discoloration,
Suppress the growth of various bacteria) Can it be thawed? And can the conventional thawing apparatus be able to thaw frozen food in insulation packaging and containers without losing freshness (stopping drip erosion and discoloration and suppressing the growth of bacteria)?

2. Test method Thaw storage and conditions Thaw storage test refrigerator uses two large refrigerators of 1 tsubo type. The temperature was set between -3 ° C and 0 ° C. -Test section: The device of the present invention (set temperature -1 to 0) (0.2A, 15000V) One in which the secondary pole is grounded.・ Target area ・ ・ ・ ・ ・ ・ Conventional thawing equipment (Set temperature -1 to 0) (0.2A, 15000V) Insulated one pole on the secondary side. Specimen Central part of the back of yellowfin tuna (with skin and blood) (Tested and target areas are collected from the same tuna)-1.3kg in the test area-1.3kg in the target area Thawing method Both are 10cm thick insulators Thaw frozen food on top. Check the weight of the sample (check the drip). Confirmation of color tone The change in color is confirmed in the photograph. General viable cell count and coliform group A fixed number of cells were cultured in a petri dish, and the increase and decrease in the number of cells were confirmed every hour in the test plot and the target plot.

The following table shows the number of general viable bacteria and the number of increase and decrease of coliform bacteria in the test plot and the target plot.

[0086]

[Table 1]

· Petri dishes for both general viable bacteria and coliforms
(3M product), general viable bacteria were cultured in a 35 ° C incubator for 48 hours. The coliform bacteria were cultured in a 35 ° C. incubator for 24 hours.

From the above results, it was confirmed that the apparatus of the present invention has a bacteriostatic effect of suppressing the number of general viable bacteria and the growth of coliform bacteria when thawing frozen food placed or packaged in an insulating container. Was.

However, in the conventional thawing apparatus in the target area, the original bacteriostatic action was not observed when the frozen food packed or packaged in the insulator was thawed. From these facts, it can be said that the apparatus of the present invention is an unprecedented thawing apparatus for a frozen food thawing apparatus.

The conventional method of decompressing by applying a high-voltage negative electron has a problem that various electrostatic disturbances occur because a considerable high-voltage negative electron is applied to the applied electrode portion. Examples have shown that the device of the present invention can greatly reduce this kind of static electricity damage as compared with the conventional device.

In order to prove that the device according to the present invention can alleviate static electricity damage (a level that cannot be sensed by the human body), it was installed in a display case at a store with the cooperation of M supermarket in Niihama City, Ehime Prefecture, and the reaction of customers was examined. . In a 120-day trial at a store with an average of 2,000 visitors a day,
No one has ever complained of a variety of static electricity hazards. Also, no employee or part-time worker involved in the work was able to experience this problem as a single person. From this, it can be said that the device of the present invention is a device that reduces an unprecedented groundbreaking electrostatic damage (at a level that cannot be detected by the human body).

FIG. 17 shows far-infrared radiation data of the far-infrared substance according to claim 6 of the present invention.

From the above, it can be seen that ceramics and carbon have excellent far-infrared emissivity. For example, it is preferably selected from sintered alumina, silica, zirconia, titania, and a mixture thereof. In particular, the silica only needs to contain silicon, and examples thereof include silicate, silicic acid, and silicon dioxide. These ceramics and carbon are mixed with an adhesive such as a binder glue or an epoxy resin, a polypropylene or the like as a bulking agent to form a liquid and adhere (apply) to one side and the whole of the electrostatic derivative (FIG. 14 (b)). )of). Further, in order to protect these far-infrared radiators, a film formed of polypropylene, polyvinyl chloride or the like on one side or the whole may be adhered by lamination. The type of the resin is not particularly limited as long as it can be formed into a sheet, rod, tube, fiber, or the like by molding a resin kneaded with a mixture of ceramics and carbon. Further, the mixture of ceramics and carbon is kneaded and molded into an insulator and poorly conductive material constituting the electrostatic derivative (FIG. 14A).
). The mixing ratio of these far-infrared emitting materials is% by weight,
It is 5% or more and less than 80% with respect to the weight of the resin, and is determined according to the use and the use conditions. Generally, 10% to 40% is desirable, but it is not particularly limited to this range.

The above-mentioned kneading of ceramics and carbon is widely used for the temperature difference between refrigeration and freezing due to the synergistic effect of the two because the wavelengths of far infrared rays emitted from the ceramics and carbon are different from each other. is there.

Regarding the far-infrared radiation effect of the unheated far-infrared radiating substance, it has been recognized that molecules move and emit more or less infrared rays as long as they are not at absolute zero. When the temperature is low, the center wavelength having the highest radiation intensity in the infrared region is located in the long wavelength region according to the displacement side of the Vienna, and shifts to the short wavelength side as the temperature increases. At the same time, the radiation amount increases at an accelerating rate. Taking a black body as an example, at -100K (173K), the center wavelength is 16.7 microns, and the radiant energy per square meter is 50.5 watts. At 30 ° C. (303K), the center wavelength with the highest intensity is 9.6 microns and the radiant power is 477.9 watts. This means that different far-infrared emitting materials have different emission characteristics profiles. However, there is almost no difference in the position of the center wavelength due to the difference in the temperature of each radiating substance. This indicates that the far-infrared emitting material to be used should be selected based on the maximum radiation intensity and radiation amount.

The temperature and the wavelength showing the maximum radiation intensity are determined by the displacement side of the Vienna, and the temperature and the radiation amount are determined by the Stefan-Boltzmann law.

FIG. 10 shows a configuration according to a ninth aspect of the present invention. In the high voltage unit A, the voltage adjusted by the transformer 1 is converted by the frequency converter 13 into a 10 voltage.
Amplified up to 00Hz, and boosted by 1
Boost to OOOOV to 3OOOOV.

The effect of this method is that, compared to the method of claim 1, there is an effect of subdividing the water cluster size by the oscillating electric field in addition to the application of the negative electron, and a further thawing efficiency can be obtained. Due to the large voltage drop, it is desirable to use it in a relatively small thawing storage.

In the method for thawing and storing frozen foods packaged with the insulator and the material having poor electrical conductivity according to the ninth aspect of the present invention or placed in such a container, a negative electron is applied in a test for applying a negative electron. It has been found that setting the frequency, which is the condition for applying electrons, higher than the commercial frequency results in less drip loss when the frozen food is thawed. The results of this test are shown in FIG. FIG. 15 is a comparison of the amount of drip erosion during thawing of frozen tuna and beef thigh meat (at each 1000 g). FIG. 4 compares the effects of different frequencies thawed and stored for 4 days at an applied voltage of 7 KV.

In FIG. 15, A is the amount of dripping when the frozen food is thawed when a negative electron having a frequency of 240 Hz is applied, and B is the dripping loss when the frozen food is thawed when no negative electron is applied. The amounts are tabulated. From the figure, it can be seen that the amount of dripping loss during thawing of frozen foods (tuna, beef thigh meat) to which a negative electron was applied was extremely small. In addition, it can be seen that the amount of dripping of the frozen food of B having a high frequency at the time of thawing is much smaller than that of A to which a negative electron is applied. However, even if the frequency was increased, the electromagnetic noise increased, and the effect could not be confirmed so much. For this reason, it is appropriate that the frequency is high up to about 1000 Hz, and the frequency is set to K times (integer multiple) of the commercial frequency in terms of cost.

[Brief description of the drawings]

FIG. 1 is a schematic diagram of a thaw freshness holding device according to an embodiment of the present invention.

FIG. 2 is a perspective view of a negative electron applicator used in the thawing freshness holding device of FIG. 1;

FIG. 3 is a schematic view of a thaw freshness holding device according to an embodiment of the present invention.

FIG. 4 is a schematic diagram of a thaw freshness holding device according to a third embodiment of the present invention.

FIG. 5 is a schematic view of a thaw freshness holding device according to a fourth embodiment of the present invention.

FIG. 6 is an explanatory diagram of a thaw freshness holding device according to an embodiment of claim 5 of the present application.

FIG. 7 is an explanatory diagram of a negative electron applicator used in the thaw freshness maintaining device according to the embodiment of claim 7 of the present application.

FIG. 8 is a perspective view of the negative electron applicator of FIG. 7;

FIG. 9 is a schematic view of a thaw freshness holding device according to an embodiment of claim 8 of the present application.

FIG. 10 is a schematic diagram of a thaw freshness holding device according to the ninth embodiment of the present invention.

FIG. 11 is a schematic diagram of a thaw freshness holding device according to an embodiment of the present invention.

FIG. 12 is a schematic view of a defrosting freshness holding device according to another embodiment of the present invention.

FIG. 13 is a graph showing the function of the thaw freshness holding device of FIG. 3;

FIG. 14 is an explanatory diagram of a negative electron applicator used in the thaw freshness maintaining device according to the sixth embodiment of the present invention.

FIG. 15 is a graph showing the function of the thaw freshness holding device of FIG. 10;

FIG. 16 is a graph showing the function of the negative electron applicator of FIG. 3;

FIG. 17 is a graph showing functions of the negative electron applicator according to the embodiment of claim 6 of the present application.

[Explanation of symbols]

A is a high voltage unit, B is a decompression storage unit, 1 is a transformer, 2 is a high voltage transformer, 3 is a high voltage cord, 4
Is a negative electron applicator.

Claims (10)

[Claims] 1. 1000V to 3V by a high voltage transformer
The secondary output side boosted to 0000 V is connected to a negative electron applicator having a structure in which a conductor is coated with an insulator and a semiconductor,
Negative electrons are applied to frozen food packed in an insulator (vinyl chloride, ABS resin, etc.) or a material with poor electrical conductivity (pulp fibers, etc.) or placed in such a container by electrostatic induction with a negative electron applier. A thaw freshness maintaining device for frozen food, characterized in that: 2. 1000V to 3V by a high voltage transformer.
2. The method according to claim 1, wherein one pole on the secondary output side boosted to 0000 V is used for applying an anion, and the other pole is connected to ground using a ground-contact high-voltage output transformer.
A thaw freshness maintaining device for frozen food according to the above. 3. 1000V to 3V by a high voltage transformer.
The secondary output side boosted to 0000V is connected to each negative electron applicator, and a metal net is installed to absorb floating electrification that affects both secondary outputs, or a distance is provided with an appropriate insulating material. The apparatus for maintaining the freshness of frozen food according to claim 1, wherein 4. A voltage of 1000 V to 3 V by a high voltage transformer.
One pole on the secondary output side boosted to 0000 V is used for applying a negative electron, and the other pole is connected to the ion electrode in the above-mentioned electric field atmosphere to generate negative ions in the thawing chamber. 2. The apparatus according to claim 1, wherein the freshness of the frozen food is thawed. 5. A high-voltage transformer using a magnetic leakage transformer and a noise filter to prevent abnormal overcurrent from flowing to the output side at low cost, to contribute to circuit protection of the high-voltage unit, and to simultaneously reduce noise. The apparatus for maintaining the freshness of a frozen food according to claim 1, characterized in that: 6. The material according to claim 1, wherein a substance for irradiating the insulator and the semiconductor for coating the conductor of the anion electron applicator with far-infrared rays is used (applied as a coating material or mixed as a kneading material). Thawing freshness maintenance device for frozen food. 7. The surface of the negative electron applicator is made uneven or punched plate to improve the area of the electric field atmosphere and to promote the flow of ionized air by increasing the surface area of the negative electron applier, thereby improving the thawing efficiency. 2. The apparatus according to claim 1, wherein the freshness of the frozen food is maintained. 8. When using a negative electron applicator (or connecting a plurality of them), a current regulator is incorporated between the high voltage coil and the negative electron applicator to provide an insulator and a semiconductor or poor electric conductivity. 2. The apparatus according to claim 1, wherein an appropriate amount of negative electrons is applied to the frozen food packaged or put in a container. 9. A negative voltage is applied to the input side of a high-voltage transformer by amplifying a frequency of 60/50 Hz of a commercial power supply to K times the commercial frequency (60/50 Hz) via a frequency converter. The thaw freshness maintaining device for frozen food according to claim 1. 10. The freshness of thawing of frozen food according to claim 1, further comprising a blower for circulating air in the thawing cabinet so that the ionized air sufficiently contacts the frozen food to be thawed. Holding device.