JPS63111870A - Temperature control method in microwave heat sterilization - Google Patents
Temperature control method in microwave heat sterilizationInfo
- Publication number
- JPS63111870A JPS63111870A JP61259782A JP25978286A JPS63111870A JP S63111870 A JPS63111870 A JP S63111870A JP 61259782 A JP61259782 A JP 61259782A JP 25978286 A JP25978286 A JP 25978286A JP S63111870 A JPS63111870 A JP S63111870A
- Authority
- JP
- Japan
- Prior art keywords
- temperature
- microwave
- heated
- heating
- output
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 230000001954 sterilising effect Effects 0.000 title claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 title claims description 12
- 238000000034 method Methods 0.000 title claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 33
- 239000000463 material Substances 0.000 claims description 2
- 239000012780 transparent material Substances 0.000 claims description 2
- 241000209094 Oryza Species 0.000 description 13
- 235000007164 Oryza sativa Nutrition 0.000 description 13
- 235000009566 rice Nutrition 0.000 description 13
- 230000003247 decreasing effect Effects 0.000 description 3
- 238000012886 linear function Methods 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000011345 viscous material Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Abstract] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
〔曜東上の利用分野〕
本発明は速読式マイクロ波７ＪＤ熱投晴装置の加熱温度
の制一方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Field of Application] The present invention relates to a method for controlling the heating temperature of a quick-read microwave 7JD thermal projection device.
加ｐＡ殺づ伎１ｄとしてはレトルト役閑装喧、ブＶ−ト
式あるいはかき収り式熱交換殺菌装置、ボイル殺菌装置
、マイクロ波殺菌装・愛等があることは既に周知である
が、マイクロ波役菌伎、を以外の殺菌装置は、熱源とし
て蒸気、過熱水あるいは湯（温水）？開用しており、そ
れらの温度？制御することにより、被加熱物のノ１０熱
温度？一定に保つことができる。しかしマイクロ波加熱
においては被加熱物がマイクロ波を吸収することにより
発熱−ｆるため、マイクロ波出力は破υ口熱物の加熱温
度？決定するものではなく、被／１０熱物の昇温幅を決
定するものであり、マイクロ波出力が一定の場合被加熱
物の籾温の変化に応じて、卯熱唖の温（が変化する欠点
がある。バッチ式のマイクロ波殺菌装置では被加熱物の
温度が所定の加熱温度に達した時にマイクロ波の見損？
止めればよいが、連続式の場合は制御が困′唯である。It is already well known that there are retort type or scraper type heat exchange sterilizers, boiling sterilizers, microwave sterilizers, etc. Do sterilizers other than microwave ovens use steam, superheated water, or hot water as a heat source? Are they open for use and their temperature? By controlling the temperature of the object to be heated? can be kept constant. However, in microwave heating, the heated object absorbs the microwaves and generates heat, so the microwave output is the heating temperature of the hot object. It does not determine the range of temperature rise of the object to be heated, but when the microwave output is constant, the temperature of the heat sink changes depending on the change in the rice temperature of the object to be heated. There is a drawback.In batch-type microwave sterilizers, when the temperature of the heated object reaches the predetermined heating temperature, can the microwave be overlooked?
You can just stop it, but if it's a continuous type, it's difficult to control.
現在知られている連続式マイクロ波加熱殺菌装置は、被
ｎｏ熱物の７ＪＯ熱染の温度？測定し、マイクロ波出力
を１ｆｌＪ １卸する方！Ｙとつ℃いる。この方式では
、＋ｒＬ７Ｊ［ｌ熱物の籾温が低ドした場合、当然加熱
後の温度も低下し、その時点で出力？上げても、既にマ
イクロ波照射部内に入っ℃いる破７１０熱部の温度は所
定温度まで達せず段歯不良となる危険性があり、また被
加熱物の籾温か連続的に低下した場合には、同様の理由
から加熱後温度は常に所定の加熱温（よりも低くなる。Currently known continuous microwave heat sterilizers are capable of 7JO thermal dyeing of heated objects. Those who measure and wholesale the microwave output 1 flJ 1! Y and Tsu℃ are here. In this method, +rL7J [l When the temperature of heated rice drops, the temperature after heating will naturally also drop, and at that point the output? Even if the temperature of the heated part, which is already inside the microwave irradiation part, does not reach the specified temperature, there is a risk of a step tooth failure. For the same reason, the temperature after heating is always lower than the predetermined heating temperature.
このため現在は殺菌不Ｑ？防ぐため、マイクロ波出力を
高く設定し、過剰加熱を行っているのが現状である。し
かし、過剰加熱はエネルギー的には本来不要であり、そ
の上被加熱物の品ｉに悪形＃？与える危険を伴なってい
るのである。Is this why sterilization is currently not available? To prevent this, the current situation is to set the microwave output high and perform excessive heating. However, excessive heating is essentially unnecessary in terms of energy, and what's more, the item i to be heated has a bad shape #? It comes with the risk of giving.
本発明は被ＵＯ熱物の籾温か変動しても、加熱後の温く
？一定に保つことができ、必要最小限のエネルギーで被
り口熱物を所定の加熱温くまで加熱できる連続式マイク
ロ波ＪＪＯ熱殺幣伎喧用の温度制御方法を提供すること
を目的とする。In the present invention, even if the temperature of the rice to be heated UO changes, does it remain warm after heating? To provide a temperature control method for continuous microwave JJO heat sterilization that can be kept constant and can heat a heated object to a predetermined temperature with the minimum necessary energy.
〔問題点￥解決するための手段〕
上記の目的を達成するため、本発明はまず被加熱物のマ
イクロ波照射室入口での温度を測定し、その時のマイク
ロ波出力と被加熱物がマイクロ波照射室な通過するのに
要する時間経過後のマイクロ波照射室出口での被加熱物
の温度より、被７１０熱物のマイクロ波による加熱特性
？把握し、その後は入口温度の変化に応じてマイクロ波
出力？調整し、出口での加熱温度な常に一定に保つ温度
制−方法？提供する。[Problem/Means for Solving] In order to achieve the above object, the present invention first measures the temperature of the object to be heated at the entrance of the microwave irradiation chamber, and then measures the microwave output at that time and the temperature of the object to be heated by the microwave. From the temperature of the heated object at the exit of the microwave irradiation chamber after the time required for it to pass through the irradiation chamber, what is the heating characteristic of the heated object due to microwaves? Understand and then microwave output according to changes in inlet temperature? How to adjust the temperature control and keep the heating temperature at the outlet constant? provide.
例えば破り口熱物の籾温Ｔ。（’Ｃ）がΔＴ （”Ｃ）
低下し、Ｔｏ’ ＝ Ｔｏ−ΔＴ （’Ｃ）になったと
する。この時、出力？コントロールしなければ被加熱物
の出口温度もΔＴ （’Ｃ）低下し、殺菌不足となる。For example, the temperature of the rice at the cracked mouth is T. ('C) is ΔT (''C)
Suppose that the temperature decreases and becomes To' = To - ΔT ('C). Output at this time? If it is not controlled, the outlet temperature of the heated object will also drop by ΔT ('C), resulting in insufficient sterilization.
この時の出口温度Ｔ、／を測定し、設定殺菌温度Ｔ、と
の差ΔＴ′に対応するだけ出力？増加させると、その時
点以降Ｔ。′ 以上の籾温で殺菌装置の加熱部に入る被
加熱物はＴ、Ｄ上に加熱されるが、既に加熱部内にある
被加熱物はＴ、まで９口熱されず、殺閑不農となる。Measure the outlet temperature T,/ at this time, and output an amount corresponding to the difference ΔT' from the set sterilization temperature T. If you increase it, T from that point onwards. ′ The object to be heated that enters the heating section of the sterilizer with the rice temperature above is heated to T and D, but the object that is already in the heating section is not heated up to T and is left uncultivated. Become.
被加熱物の籾温か連続的に低下している場合は、出口温
度のみで制御丁れば上記の理由により常にＴ、より低い
温度で出口に達する。If the temperature of the rice to be heated is continuously decreasing, if the temperature of the rice to be heated is controlled only by the outlet temperature, the temperature will always reach the outlet at a temperature lower than T for the above-mentioned reason.
ところで、出口温度は籾温に加熱による温度上昇分？加
えた関数で表わされるが、出口温度を一定（設定殺菌温
度）と仮定すると、０口熱による温度上昇分はこの出口
温度と籾温の差１丁なわち、籾温のみの関数となる。籾
温が一定であれば温度上昇分も一定となり、籾温が時間
の１次関数であれば、温度上昇分も時間の１次関数とな
る。言い替えろと、籾温？測定し、これによって出力を
コントロールすることによって、出ロ温度？一定の設定
殺菌温度に保つことが可能となるのである。By the way, is the outlet temperature the difference between the rice temperature and the temperature rise due to heating? Although it is expressed as an added function, assuming that the outlet temperature is constant (set sterilization temperature), the temperature increase due to the zero-mouth heat is a function of the difference between this outlet temperature and the paddy temperature, that is, only the paddy temperature. If the rice grain temperature is constant, the temperature increase will also be constant, and if the rice grain temperature is a linear function of time, the temperature increase will also be a linear function of time. Would you like me to rephrase that, Momi-on? By measuring and controlling the output by this, the output temperature? This makes it possible to maintain a constant set sterilization temperature.
ところで、温度上昇分は、出力に一定の係数？かけ、こ
れ？加熱時間で積分丁れば求められるが、温度上昇分が
時間の０次関数で表わされる時、出力も時間の１次関数
で表わ丁ことができる。このように制御しても良いが、
上述のように温度上昇分は出力の積分で表わされるので
、籾温が変化しても即時に出力？変化させず、加熱部出
口の前に急激に出力？変化させても良い。いずれの場合
も籾温？出力に反映させることにより、出口温度（殺菌
温度）を正確にコントロール可能となるのである。By the way, does the temperature rise have a constant coefficient on the output? Kake this? This can be obtained by integrating the heating time, but when the temperature rise is expressed as a zero-order function of time, the output can also be expressed as a linear function of time. You can control it like this, but
As mentioned above, the temperature increase is expressed as the integral of the output, so even if the rice temperature changes, the output is instantaneous? Does the output suddenly occur before the heating section exit without changing? You can change it. In either case, is the rice temperature? By reflecting this in the output, the outlet temperature (sterilization temperature) can be accurately controlled.
以下、図面？参照して本発明を説明する。 Is the drawing below? The present invention will be explained with reference to the following.
図面は本発明の実施例？示し、第１図は液体や粘体等の
被殺菌物のマイクロ波加熱用装置の説明図である。Are the drawings examples of the present invention? FIG. 1 is an explanatory diagram of an apparatus for microwave heating of objects to be sterilized such as liquids and viscous substances.
この装置ｌにおいては被υ口熱物（９）はホッパー１６
）に供給され、ポンプ（７）によってマイクロ波照射室
（１）へ送られる。被加熱物（９）は照射室１１）内に
設けられたマイクロ彼透過件の材鉦よりなるパイプｌυ
内を通過する間にマイクロ波により加熱される。マイク
ロ波発娠装＃（５）の出力は、照射室）１）入口の温度
センサー（２）による測定値がマイクロ波出力制御装置
（４）にインプットされることにより行われる。この装
置において、被加熱！ｌＩＪ？１００℃以上に加熱する
場合は圧力調整部・８）において排圧？かけることによ
って、パイプ内の圧力を高め１００℃以上に加熱する。In this device 1, the heated material (9) is placed in the hopper 16.
) and sent to the microwave irradiation chamber (1) by a pump (7). The object to be heated (9) is a pipe made of a micro-transparent material gong installed in the irradiation chamber 11).
While passing through the tube, it is heated by microwaves. The output of the microwave ignition device #(5) is performed by inputting the measured value by the temperature sensor (2) at the entrance of the irradiation chamber (1) to the microwave output control device (4). In this device, heated! lIJ? When heating to 100℃ or higher, check the exhaust pressure at the pressure adjustment section 8). This increases the pressure inside the pipe and heats it to over 100°C.
出口温度は温度センサー１３）によって測定する。The outlet temperature is measured by a temperature sensor 13).
以下、具体例？挙げて説明する。第１図の装置を用いて
表−１による条件で加ＰＡ￥行った。表−１の籾温は、
例えば５０→４３，４８→４２とあれば照射室は）人口
での温度センサー（２）による測定値が５０°Ｃから４
３“Ｃまで経時的に低下し、その時点で新たにホッパー
１６）に試料（９）す追加することにより４８℃まで短
時間で上昇し、その後また４２℃まで経時的に低下した
ことを示す。この籾温はマイクロ波照射時まで冷蔵、温
浴等で（一定温度に）保持することにより変化させた。Is there a specific example below? List and explain. Addition of PA was carried out using the apparatus shown in FIG. 1 under the conditions shown in Table 1. The paddy temperature in Table-1 is
For example, if it is 50 → 43, 48 → 42, the irradiation room is) The temperature measured by the temperature sensor (2) in the population is 50°C to 4
It shows that the temperature decreased over time to 3"C, and at that point, by adding a new sample (9) to hopper 16), it rose to 48℃ in a short time, and then decreased again to 42℃ over time. This temperature of the rice was changed by keeping it at a constant temperature by refrigeration, hot bath, etc. until the time of microwave irradiation.
また設定加熱温度とは、加熱部出口の温度として予め設
定した温くであΦ。さらに制御方法としては従来通りの
出口温（で制、−する方法、入口温度で制御する方法、
および人口と出口の両方の温度で制御する方法の３１１
！１つの制−？行った。な２、マイクロ波出力の制御は
山武ハネウェル（プログラマブル調節計Ｋ Ｍ ｌｖｆ
形により行った。加熱結果２表−２に示した。Further, the set heating temperature is a temperature preset as the temperature at the outlet of the heating section. Furthermore, the control methods include the conventional method of controlling the outlet temperature (-), the method of controlling by the inlet temperature,
and 311 of methods of controlling both population and outlet temperatures.
! One system? went. 2. The microwave output is controlled by Yamatake Honeywell (programmable controller KM lvf).
It was done by shape. The heating results are shown in Table 2.
表−１ 表−２ 拳！！−１の条件のＮ。Table-1 Table-2 fist! ! -1 condition N.
表−２の結果より以下のことが明確である。From the results in Table 2, the following is clear.
１、 加熱部入口と出口の被加熱物の温度でマイクロ波
出力？制御丁れば安定した加熱が行えろ。1. Is the microwave output based on the temperature of the heated object at the inlet and outlet of the heating section? If you use a control knife, you can achieve stable heating.
２ 加熱部入口の温度による制御のみでもかなり安定し
た加熱が行える。2. Fairly stable heating can be achieved simply by controlling the temperature at the inlet of the heating section.
３、リロ熱部出口の温度のみによる制御ではカロ熱温度
のバラツキが大きく、不良品の発生の可能性がある。3. If control is performed only by the temperature at the outlet of the Lilo heat section, the temperature of the Calo heat section will vary widely, and there is a possibility of producing defective products.
４、 加熱部出口５人口の両方の温度でマイクロ波出力
ｆｆ：市１１１卸するのが最良であるが、少なくとも入
口温度による制御が必要である。4. It is best to use the microwave output ff: City 111 at both temperatures at the heating section exit 5, but it is necessary to control at least the inlet temperature.
本発明の方法により、連続式マイクロ波加熱殺菌伎・青
における被ＵＤ熱物の加熱温度の制御刊？より確実なも
のにでき、必要最小限の出力で殺菌が行える。By the method of the present invention, it is possible to control the heating temperature of the heated object in continuous microwave heating sterilization. It is more reliable and sterilization can be performed with the minimum necessary output.
図面は本発明の実施例？示し、第１図は液体又は粘体？
被加熱物とするマイクロ及加熱装置の説明図である。Are the drawings examples of the present invention? Is Figure 1 a liquid or a viscous substance?
It is an explanatory view of a micro and a heating device used as an object to be heated.
Claims (1)
る被加熱物の温度を測定し、その温度に基づきマイクロ
波の出力を調整し、加熱部出口における被加熱物の温度
を略一定に保つことを特徴とするマイクロ波加熱殺菌に
おける温度制御方法。 ２）被加熱材料がマイクロ波透過性の材料からなるパイ
プ内を通過する間にマイクロ波加熱されることを特徴と
する特許請求の範囲第１）項記載の方法。[Claims] 1) Measure the temperature of the object to be heated at the inlet of the heating section of continuous microwave heat sterilization, adjust the microwave output based on the temperature, and adjust the temperature of the object at the outlet of the heating section. A temperature control method in microwave heating sterilization characterized by keeping the temperature approximately constant. 2) The method according to claim 1, wherein the material to be heated is heated by microwaves while passing through a pipe made of a microwave-transparent material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61259782A JPH0815491B2 (en) | 1986-10-31 | 1986-10-31 | Temperature control method in microwave heat sterilization |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61259782A JPH0815491B2 (en) | 1986-10-31 | 1986-10-31 | Temperature control method in microwave heat sterilization |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63111870A true JPS63111870A (en) | 1988-05-17 |
| JPH0815491B2 JPH0815491B2 (en) | 1996-02-21 |
Family
ID=17338901
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61259782A Expired - Fee Related JPH0815491B2 (en) | 1986-10-31 | 1986-10-31 | Temperature control method in microwave heat sterilization |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0815491B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016093122A (en) * | 2014-11-13 | 2016-05-26 | 国立研究開発法人農業・食品産業技術総合研究機構 | Seed disinfection apparatus |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS534357A (en) * | 1976-07-02 | 1978-01-14 | Rasa Industries | Flocculation precipitating method |
| JPS6010702A (en) * | 1983-06-30 | 1985-01-19 | Matsushita Electric Works Ltd | Electromagnetic device |
| JPS6152266A (en) * | 1984-08-16 | 1986-03-14 | Nichirei:Kk | Heating of packed food with microwave and pressure vessel |
| JPS61122698U (en) * | 1985-01-19 | 1986-08-02 |
-
1986
- 1986-10-31 JP JP61259782A patent/JPH0815491B2/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS534357A (en) * | 1976-07-02 | 1978-01-14 | Rasa Industries | Flocculation precipitating method |
| JPS6010702A (en) * | 1983-06-30 | 1985-01-19 | Matsushita Electric Works Ltd | Electromagnetic device |
| JPS6152266A (en) * | 1984-08-16 | 1986-03-14 | Nichirei:Kk | Heating of packed food with microwave and pressure vessel |
| JPS61122698U (en) * | 1985-01-19 | 1986-08-02 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016093122A (en) * | 2014-11-13 | 2016-05-26 | 国立研究開発法人農業・食品産業技術総合研究機構 | Seed disinfection apparatus |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0815491B2 (en) | 1996-02-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5603894A (en) | Method of sterilizing a pharmaceutical composition | |
| Sapareto et al. | Thermal dose determination in cancer therapy | |
| US4488026A (en) | Microwave oven with automatic cooking performance having additional heating process | |
| IT955742B (en) | ELECTRONIC CONTROL AND REGULATION DEVICE | |
| JP2000500891A (en) | Device to detect and control boiling point | |
| JP6843024B2 (en) | Thermal flow meter | |
| US8217321B2 (en) | Method for generating, processing and analysing a signal correlated to temperature and corresponding device | |
| JPH01281042A (en) | Method for controlling roasting of food | |
| JP2001165881A (en) | Method and device for thermally analyzing substance | |
| EP0000955B1 (en) | Method for browning foods in a microwave oven | |
| JPS63111870A (en) | Temperature control method in microwave heat sterilization | |
| Nakra et al. | Combined Radiation—Convection for a Real Gas | |
| JPH0587345A (en) | Cooking device with closable cooking chamber | |
| Kondjoyan et al. | Prediction of surface and “under surface” temperatures on poultry muscles and poultry skins subjected to jets of superheated steam | |
| JPS5747199A (en) | Device and method for diagnosis of heat exchanger | |
| JPH03137707A (en) | Temperature control method for thermostat for heating sample treatment | |
| US3665140A (en) | Microwave chamber having energy density control system | |
| CN215113918U (en) | Constant temperature water tank with adjustable regional size | |
| JPH05236916A (en) | Temperature-control of thermal sterilizer and apparatus therefor | |
| GB2248103A (en) | Heater for liquid | |
| JPH1183328A (en) | Drying method for material to be dried and apparatus therefor | |
| JP2000070344A (en) | Retort sterilization and retort sterilizer with f-value control | |
| KR100250760B1 (en) | Controlling method for steel heat treatment in continuous furnace | |
| JP3447195B2 (en) | Method and apparatus for controlling inner surface heating of heat insulating bottle | |
| CN111000450A (en) | Method for calculating water temperature of stewed objects in cooking utensil in cooking process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |