WO2023026539A1 - Device for calculating production volume of saline water/ice and/or water/ice, method of calculating production volume of saline water/ice and/or water/ice, and device for producing saline water/ice and/or water/ice provided with device for calculating production volume of saline water/ice and/or water/ice - Google Patents
Device for calculating production volume of saline water/ice and/or water/ice, method of calculating production volume of saline water/ice and/or water/ice, and device for producing saline water/ice and/or water/ice provided with device for calculating production volume of saline water/ice and/or water/ice Download PDFInfo
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- WO2023026539A1 WO2023026539A1 PCT/JP2022/010889 JP2022010889W WO2023026539A1 WO 2023026539 A1 WO2023026539 A1 WO 2023026539A1 JP 2022010889 W JP2022010889 W JP 2022010889W WO 2023026539 A1 WO2023026539 A1 WO 2023026539A1
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- water ice
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25C—PRODUCING, WORKING OR HANDLING ICE
- F25C1/00—Producing ice
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
Definitions
- the present invention provides an apparatus for calculating the production amount of salt-containing water ice and/or water ice for immersion storage used for ice storage of food, a method for calculating the production amount of salt-containing water ice and/or water ice, and the above-mentioned method. It relates to salt-containing water ice and/or water ice making equipment with a calculating device.
- a storage method called ice storage has long been used in the transportation and storage of food (including vegetables, fruits, aquatic and livestock animals, and their partial chunks and pieces).
- food including vegetables, fruits, aquatic and livestock animals, and their partial chunks and pieces.
- cold seawater hereinafter referred to as "salinity Crushed ice cooling, in which freshly caught aquatic animals are immersed in cold seawater, has been used as one of the ice storage methods.
- the latent heat of melting ice and the sensible heat of cold seawater act to cool aquatic animals to around 0°C.
- the cooling effect is high because the latent heat of ice is mainly used. It also has the effect of preventing dryness.
- salt-containing water ice when the ice in the salt-containing water ice melts, it becomes fresh water, and the salt concentration in the salt-containing water ice increases. As the water content decreases, problems such as an increase in the cooling temperature and difficulty in controlling the salinity concentration also arise. In addition, since there is no method for calculating the necessary amount of salt-containing water ice based on the fish species and catch, it is empirically necessary to increase the amount of salt-containing water ice by 20% to 100% of the catch for storage. , and it is routine to produce excess salt-containing water ice.
- sherbet-like or snow-powder-like water ice made from fresh water can also be used for foods that should not come into contact with salt, such as vegetables, fruits, and livestock animals. Therefore, it is already used for rapid cooling after boiling of broilers and its storage, rapid cooling immediately after harvesting broccoli and its storage, etc., and it is possible to prevent such foods from drying out and maintain freshness for a long time.
- salt such as vegetables, fruits, and livestock animals. Therefore, it is already used for rapid cooling after boiling of broilers and its storage, rapid cooling immediately after harvesting broccoli and its storage, etc., and it is possible to prevent such foods from drying out and maintain freshness for a long time.
- water ice sherbet-like or snow-powder-like water ice made from fresh water can also be used for foods that should not come into contact with salt, such as vegetables, fruits, and livestock animals. Therefore, it is already used for rapid cooling after boiling of broilers and its storage, rapid cooling immediately after harvesting broccoli and its storage, etc., and it is
- Non-Patent Document 1 a calculation method for determining the amount of salt-containing water ice and a calculation device therefor have not been put to practical use.
- ice filling rate IPF: Ice Packing Factor
- amount of salt-containing water ice the amount of salt-containing water ice, the size and material of the storage container, etc. must also be considered, and the calculation method becomes complicated.
- the aquatic animals in the present invention are exemplified by fish and shellfish and aquatic mammals.
- Seafood includes fish, shellfish, mollusks (excluding shellfish), protochordates, echinoderms, crustaceans, and coelenterates.
- mollusks include squid and octopus.
- a sea squirt is exemplified as a protochordate.
- echinoderms include sea cucumbers and sea urchins.
- crustaceans include crabs and shrimps.
- Coelenterates are exemplified by jellyfish. Examples of aquatic mammals include whales and dolphins.
- the frozen water ice clogs the outlet, causing an overload condition in the ice making apparatus, and eventually, the water ice clogging the ice outlet may solidify into lumps, and the ice making apparatus may not operate. Therefore, in some cases, it is unavoidable to produce and store salt-containing water ice in excess of the necessary amount before departure from port. For example, even in a small fishing port, it is usually necessary to add about 20% to 100% of the standard daily catch amount of salt-containing water ice. The current situation is that we have to produce a certain amount of the product.
- salt water should be adjusted based on the freezing point, that is, salt-containing water having a salt concentration in the range of 0.5 to 2.5% is preferable. is stated.
- salt-containing water ice is applied to a large catch of a specific fish species, the ice portion melts and the salinity concentration changes, so it is necessary to adjust the freezing point at the fishing site. It is difficult.
- specific calculation or adjustment methods regarding the salt concentration and the amount of salt-containing water ice to be produced at the ice filling rate. Therefore, when producers and distributors actually produce salt-containing water ice, they have no choice but to produce salt-containing water ice with a certain ice content rate for the expected catch of the day. , it is practically impossible to adjust the ideal salinity in situ.
- Patent Document 3 discloses a salinity concentration selection means for selecting the salinity concentration of raw water according to the type of seafood.
- This document describes a method of selecting the salinity of raw water so that the salinity is the same as or close to the salinity of body fluids of fish and shellfish. not described.
- measuring the salinity of seawater and obtaining the amount of water to be diluted from that concentration is time-consuming and unrealistic for fishermen.
- there is no theoretical description of the method for calculating the ice filling rate of salt-containing water ice which is one of the manufacturing conditions required for the production of salt-containing water ice, and the method for calculating the necessary amount remains unclear. there were. Therefore, there is no choice but to use the empirical values mentioned above for the amount of salt-containing water ice to be produced, and there is the problem that it is not possible to reduce fuel costs and cooling costs.
- livestock animals in the present invention are not particularly limited, and examples thereof include poultry, livestock, and game (wild animals).
- poultry include chickens, ostriches, guinea fowl, turkeys, and pigeons.
- livestock include cattle, buffaloes, horses, goats, sheep, and pigs.
- wild game species include mallards, ducks, partridges, pheasants, ptarmigans, woodcocks, hares, deer, wild boars, bears, raccoons, and frogs.
- the vegetables in the present invention are not particularly limited, but include root vegetables, stem vegetables, leaf vegetables, fruit vegetables, flower vegetables, fruit vegetables, amaryllidaceae, and the like.
- root vegetables include radish, carrot, and burdock.
- stem vegetables include asparagus and udo.
- leafy vegetables include cabbage, lettuce, spinach, and Chinese cabbage.
- fruit vegetables include tomatoes, eggplants, pumpkins, green peppers, cucumbers, and paprika.
- flowering vegetables include Japanese ginger, cauliflower, broccoli, and edible chrysanthemum.
- fruity vegetables include strawberries, melons, and watermelons.
- Amaryllidaceae green onions are exemplified. Vegetables obtained by cutting and mixing two or more of these types (cut vegetables) are also included.
- the fruit in the present invention is not particularly limited, and examples thereof include pome fruits, stone fruits, citrus fruits, pineapples, roses, grape family, dayflowers, Actinidia family Actinidia genus, and the like.
- pome fruits include quince, Chinese quince (white pear), pear, quince, medlar, Juneberry, cipova, and apple.
- stone fruits include American cherry, apricot, Japanese apricot, cherry, Japanese cherry, spinosa plum, Japanese plum, peach, and the like.
- citrus fruits include oranges, grapefruits, ponkans, sweet oranges, and tangerines.
- a pineapple etc. are illustrated as a pineapple.
- Grape etc. are illustrated as Grapeaceae.
- a banana etc. are illustrated as a dayflower.
- the genus Actinidia of the family Actinidia include kiwifruit and the like.
- fruits obtained by cutting and mixing two or more of these types (cut fruits) are also included.
- the present invention has been made in view of the above-mentioned actual situation, and the first object is to appropriately calculate the production amount of salt-containing water ice suitable for the fish species in a short time from the catch amount, the fish body temperature, and the planned storage time. one purpose.
- the second purpose of the present invention is to appropriately calculate the amount of water ice suitable for food other than aquatic animals in a short time from the amount of food, food temperature, and planned storage time.
- the present invention has been made to meet the demand for solving the above problems.
- the apparatus for calculating the production amount of salt-containing water ice for immersion storage and the method for calculating the production amount of salt-containing water ice used for storing aquatic animals in ice according to the present invention are based on pre-measured fish meat of aquatic animals. Calculate the total amount of heat possessed by the aquatic animal from the thermal conductivity of the aquatic animal, the body temperature of the aquatic animal measured at the time of catching (equivalent to the seawater temperature at the fishing ground), the intended storage temperature and storage time, and calculate the salinity equivalent to that amount. Calculate the amount of heat absorbed by the contained water ice and calculate the amount of ice.
- salt-containing water ice for immersion storage which consists of an ice portion containing almost no salt and a water portion containing salt, has a large change in salt concentration with storage time. changes significantly. Furthermore, when the aquatic animals are put into the salt-containing water ice, a large amount of water contained in the aquatic animals is eluted, diluting the initial salt concentration of the salt-containing water ice. are also considering.
- the apparatus for calculating the production amount of water ice for immersion storage and the method for calculating the production amount of water ice used for ice storage of foods other than aquatic animals according to the present invention are based on pre-measured food (including aquatic animals). ) and the temperature measured at the start of storage, the desired storage temperature and storage time, calculate the total amount of heat possessed by the food, and calculate the amount of heat absorbed by water ice equal to that amount. Calculate quantity.
- the gist of the present invention which also considers the above points, is as follows.
- the apparatus for calculating the production amount of salt-containing water ice and/or water ice used when food is stored in ice by immersion storage in the present invention is based on the specific heat of the food, the amount of food, the initial temperature of the food, and the storage a total calorific value calculation unit for calculating the total calorific value of the food, which is the total calorific value of the food, which is the total calorific value of the food obtained from the temperature required for the above; Alternatively, a water ice total heat absorption calculation unit for calculating the total heat absorption of the ice portion, which is the total heat absorption of the ice portion obtained from the ice filling factor (IPF) of the water ice; A water-ice amount calculation unit that calculates the amount of salt-containing water ice or the ice portion of water ice at the start of storage, which is obtained from the heat amount, and the ice amount and the sequential discharge using the storage container heat release parameter as the overall heat transfer coefficient. and a storage temperature/storage time calculation unit for calculating temp
- the salt-containing water ice and/or the apparatus for calculating the amount of production of water ice according to the above (1) uses equations (1) to (14) described later to produce salt-containing water It is characterized by calculating changes in ice temperature, ice volume, and ice filling rate over time.
- the salt-containing water ice and/or water ice production amount calculation apparatus is characterized in that the food is an aquatic animal.
- the salt-containing water ice and/or water ice production amount calculation apparatus is characterized in that the aquatic animals are sandfish and silver-striped round herring.
- the salt-containing water ice and/or water ice production amount calculation apparatus is characterized in that the food is livestock animals.
- the salt-containing water ice and/or water ice production amount calculation apparatus is characterized in that the food is vegetables.
- the salt-containing water ice and/or water ice production amount calculation apparatus is characterized in that the food is fruit.
- the salt-containing water ice and/or the water ice manufacturing apparatus comprises the salt-containing water ice and/or water ice according to any one of (1) to (7) above. characterized by comprising a production amount calculation device of
- the calculation method for calculating the production amount of salt-containing water ice and/or water ice used when food is stored in ice by immersion storage in the present invention is based on the specific heat of the food, the amount of food, the initial temperature of the food, and the a total calorific value calculation step of calculating the total calorific value of the food, which is the total calorific value of the food obtained from the temperature required for storage; and the salt-containing water ice or the amount of the water ice and the salt-containing water.
- a water ice total heat absorption calculation step of calculating the total heat absorption of the ice portion, which is the total heat absorption of the ice portion obtained from the ice filling factor (IPF) of the ice or the water ice;
- a water ice amount calculation step of calculating the amount of salt-containing water ice or the ice portion of water ice at the start of storage obtained from the endothermic amount, and the ice amount and the storage container heat release parameter as the overall heat transfer coefficient.
- a storage temperature/storage time calculation step for calculating a temporal change in salt-containing water ice or the amount of water ice using a heat release calculation model.
- the salt-containing water ice and/or the method for calculating the amount of production of water ice according to (9) above uses formulas (1) to (14) to be described later. It is characterized by calculating changes in ice temperature, ice volume, and ice filling rate over time.
- the salt-containing water ice and/or the method for calculating the production amount of water ice according to (9) above is characterized in that the food is an aquatic animal.
- the salt-containing water ice and/or the method for calculating the production amount of water ice according to (11) above is characterized in that the aquatic animals are sandfish and silver-striped round herring.
- the salt-containing water ice and/or the method for calculating the production amount of water ice according to (9) above is characterized in that the food is livestock animals.
- the salt-containing water ice and/or the method for calculating the production amount of water ice according to (9) above is characterized in that the food is vegetables.
- the salt-containing water ice and/or the method for calculating the production amount of water ice according to (9) above is characterized in that the food is fruit.
- salt-containing water ice and/or salt-containing water ice for immersion storage consisting of salt-containing water and salt-containing ice or water and ice used when ice-storing food by appropriately taking in the specific heat of the food.
- FIG. 1 is a diagram schematically showing the configuration of a food salt-containing water ice and/or production amount calculation device for water ice according to one embodiment.
- FIG. 2 is a diagram showing an overall flow of processing in a method for calculating production amount of salt-containing water ice of food and/or water ice.
- FIG. 10 is a diagram showing an example of a simulation result of temperature change of salt-containing water ice with a salt concentration of 1.5% in salt-containing water ice of Kibinago;
- FIG. 10 is a diagram showing an example of a simulation result of the amount of salt-containing water ice with a salt concentration of 1.5% in salt-containing water ice for millet.
- FIG. 10 is a diagram schematically showing the configuration of a food salt-containing water ice and/or production amount calculation device for water ice according to one embodiment.
- FIG. 2 is a diagram showing an overall flow of processing in a method for calculating production amount of salt-containing water ice of food and/or water ice.
- FIG. 10 is a diagram showing an example of a simulation result of temperature change of salt-containing water ice having a salt concentration of 1% in sandfish.
- FIG. 10 is a diagram showing an example of a simulation result of the amount of salt-containing water ice with a salt concentration of 1% for sandfish.
- FIG. 10 is a diagram showing an example of a simulation result of temperature change of salt-containing water ice having a salt concentration of 2% in sandfish.
- FIG. 10 is a diagram showing an example of a simulation result of the amount of salt-containing water ice with a salt concentration of 2% for sandfish.
- FIG. 10 is a diagram showing an example of a simulation result of the amount of salt-containing water ice with a salt concentration of 2% for sandfish.
- FIG. 3 is a diagram showing an example of a simulation result of temperature change of salt-containing water ice having a salt concentration of 3.1% in sandfish.
- FIG. 10 is a diagram showing an example of a simulation result of the amount of salt-containing water ice with a salt concentration of 3.1% for sandfish.
- FIG. 1 is a diagram schematically showing the configuration of a salt-containing water ice and/or production amount calculation device 1 for water ice according to one embodiment.
- the salt-containing water ice and/or production amount calculation device 1 for water ice obtains the total calorific value required for cooling the fish body temperature at the time of fishing to a set storage temperature, and can absorb the total calorific value. By determining the amount of ice in the salt-containing water ice, the minimum necessary amount of ice is calculated.
- the set values for the specified salt-containing water ice (salinity concentration and ice filling rate) and the physical property values related to the material and size of the fish box (storage container) (general heat transfer coefficient, surface area, material, etc. of the fish box) ), the ice filling rate, the salinity concentration and the amount of salt-containing water ice until the water ice reaches the specified temperature, the temperature of the salt-containing water ice at the specified storage time, and the specified storage time are specified. Calculate the amount of salty water ice needed to hold at temperature.
- the apparatus 1 can also be installed in an existing apparatus for producing salt-containing water ice. It has an input device 2 , an output device 3 , a data storage device 4 and an arithmetic device 5 .
- the overall heat transfer coefficient is the film heat transfer coefficient on the outer side of the heat exchanger, the fouling coefficient on the outer wall side, the material thickness of the conduction tube, the heat conductivity of the heat transfer tube, the fouling coefficient on the inner wall side, and the film heat transfer on the inner wall side. Defined by coefficients, etc.
- U is the overall heat transfer coefficient
- A is the heat transfer area
- ⁇ T is the temperature difference.
- the input device 2 is composed of, for example, a keyboard, mouse, RF (radio frequency) tag, touch panel reader, etc., and is used for user input of data required for simulation.
- the output device 3 includes, for example, a display device, a portable display device such as a smart phone and a tablet, a printer device, etc., and is used to output simulation results and the like.
- the data storage device 4 is used to store data necessary for simulation, simulation results, and the like.
- the computing device 5 performs various processes in the simulation, calculates the set value of the salt-containing water ice, and calculates the storage time and temperature change of the salt-containing water ice for the specified amount of salt-containing water ice.
- the arithmetic unit 5 is provided with a working memory 6 that functions to temporarily hold data and processing results necessary for the processing performed by the arithmetic unit 5, and a data input unit each configured as a computer program. 7, a heat capacity calculation unit 8, a water ice production amount calculation execution unit 9, and a data output unit 10.
- the data input unit 7 registers data input by the input device 2 and data read from the data storage device 4 by instructions through the input device 2 in the working memory 6 .
- the data includes aquatic animal species data, livestock animal species data, vegetable species data, fruit species data, morphological data (size data, weight data, etc.), fisheries/farm data (map data, longitude/latitude data, temperature data, salinity concentration data, etc.), livestock farm data (map data, latitude and longitude data, temperature data, etc.), harvest area data (map data, latitude and longitude data, temperature data, etc.), fishing time data, fishing processing/transportation/ Data on sales, wholesale, and market participants (affiliation data (detailed data on affiliated ships, fish farms, pastures, pig farms, poultry farms, etc.), name data), storage temperature data, storage start time data, storage person data, storage Storage container data (type data, usage data, manufacturing site data, size data, thickness data, material data, manufacturer data), storage container heat release parameters (general heat transfer coefficient U, etc.), necessary
- the heat capacity calculator 8 calculates the total calorific value of aquatic animals and the total endothermic value of salt-containing water ice.
- a total calorific value calculator 11 for calculating the total calorific value of aquatic animals and a water ice total calorific value calculator 12 for calculating the total calorific value of salt-containing water ice are provided.
- the total calorific value of the aquatic animal is calculated from the specific heat Cp of the fish meat of the fish species stored in advance in the data storage device and the total weight of the fish species as the input data.
- the water-ice production amount calculation execution unit 9 has a water-ice amount calculation unit 13 , a storage temperature/storage time calculation unit 14 , and a specified value calculation unit 15 .
- the water ice quantity calculation unit 13 calculates the salt content, salt concentration, and ice filling rate to achieve the target storage temperature. etc. It is also possible to calculate the storage temperature from data such as given fish species, catch, fish body temperature, salinity, and ice filling rate. By comparing the storage temperature with the freezing temperature, it is possible to warn by displaying on the display that the food will freeze under given salinity concentrations and conditions.
- the storage temperature/storage time calculation unit 14 uses a sequential heat release calculation model to calculate a pre-set characteristic value of the fish box (general heat transfer coefficient, surface area, material, etc.) and the outside air temperature, find the time change in the amount of heat released to the outside air, and calculate the change in the storage temperature, the change in the amount of ice, and the change in the ice filling rate over time. Further, the specified value calculator 15 calculates the amount of ice, the temperature of the salt-containing water ice, the time until the remaining ice melts, etc. in the specified storage time based on the result of the storage temperature/storage time calculator 14. I do. In addition, it is possible to calculate the storage time until the specified amount of ice is reached, the storage time until the specified salinity concentration is reached, the storage time until the specified ice filling rate is reached, and the storage time until the ice disappears. .
- the data output unit 10 outputs data that needs to be sent to the output device 3 and data that needs to be stored in the data storage device 4 regarding processing in the arithmetic device 5 .
- FIG. 2 is a diagram showing the overall flow of processing in the salt-containing water ice and/or method for calculating the production amount of water ice. As shown in FIG.
- the method for calculating the production amount of salt-containing water ice and/or water ice is by simulation, calculating the total calorific value by the total calorific value calculating unit 11 of the heat capacity calculating unit 8 (step S1), and by simulating Calculation of the water ice total heat absorption by the water ice total heat absorption calculation unit 12 of the heat capacity calculation unit 8 (step S2); Calculation (step S3), calculation of storage temperature/storage time by storage temperature/storage time calculation section 14 of water ice production amount calculation execution section 9 (step S4), designated value calculation section 15 of water ice production amount calculation execution section 9 Calculation of various required amounts for specified time, amount of ice, salt concentration, ice filling rate, etc. (step S5).
- step S5 The details of each of these processing steps will be described below.
- the total calorific value calculator 11 calculates the total calorific capacity associated with the temperature change from the fish body temperature to the set storage temperature (step S1).
- the calculation of the total calorific value of the food calculated in step S1 will be described using silver-stripe round herring as an example. It should be noted that the food here is not limited to millet round herring, and the technical scope of the present invention also includes embodiments in the entire food range.
- data registered in the working memory 6, such as aquatic animal species data, constant data (specific heat C p ), storage start time, size (width, length and height) of the fish, total weight of the whole fish, and temperature of the fish immediately before the start of storage are acquired from the data storage device 4.
- the total calorific value calculation unit 11 uses the temperature T f0 of the fish just before the start of storage as an initial condition, and inputs the temperature T i0 of the salt-containing water ice before the introduction of the aquatic animal, the total weight W f of the whole fish, and the fish species. , the total heat capacity is calculated and recorded in the working memory 6 .
- the temperature T i0 of the salt-containing water ice before the introduction of the aquatic animal is calculated from the salinity C 0 of the salt-containing water ice before the introduction of the aquatic animal and the ice filling rate ⁇ 0 of the salt-containing water ice immediately after production. Using the calculation formula, it is represented by the following formula (1).
- T i0 0 ⁇ [(2 ⁇ 17.1 ⁇ C 0 ⁇ 1.85)/(1 ⁇ 0 )] (1)
- the water/ice total heat absorption calculation unit 12 calculates the total heat absorption Qi0 of ice by simulation (step S2).
- Q i0 is expressed by the following equation (3) from the ice filling rate ⁇ of the salt-containing water ice immediately after production, the total weight of the salt-containing water ice TW i0 , and the latent heat Q w of the ice.
- the amount of ice Wi0 at the start of storage is calculated by the water/ice amount calculator 13 (step S3).
- an amount of ice equal to the heat amount of Q i0 ⁇ Q f remains, and this amount of ice W i0 is continuously used as ice at the start of storage.
- the ice amount W i0 in the salt-containing water ice is represented by the following formula (4).
- the salt concentration when aquatic animals are put into the salt-containing water ice is diluted from the original salinity concentration C0 due to the elution of water in the aquatic animals.
- the amount of dilution is about 0.7 to 1.0 times the salt concentration of the salt-containing water ice just before the addition, and this value is stored in the data storage device 4 in advance. Further, when aquatic animals are thrown into the salt-containing water ice, it takes several minutes to about one hour for the salt concentration of the salt-containing water ice to stabilize. . In the case of millet, this value is about 1.0 times, and it is known that it will stabilize in a few minutes.
- the following formula (5) was used for C1 .
- the storage temperature/storage time calculator 14 calculates the change in the amount of ice and the time change in the ice filling rate (step S4). Assuming that the temperature Tp0 of the salt-containing water ice immediately after the addition of millet and the ice filling rate of the salt-containing water ice at that time are ⁇ 0 , ⁇ 0 is expressed by equation (6), and Tp0 is expressed by equation (7). .
- T p0 0 ⁇ [(2 ⁇ 17.1 ⁇ C 1 ⁇ 1.85)/(1 ⁇ 0 )] (7)
- the amount of ice after one hour of storage is calculated in the water/ice amount calculator 13 .
- the simulation at one hour intervals will be described, but the time intervals may be one second, one minute, or one hour, and the time interval can be selected by appropriately adjusting the unit of the parameter. .
- the heat absorption amount Q1 of the ice at that time is calculated. If the outside temperature at that time is T 0 , the storage container area is S, and the storage container heat release parameter (overall heat transfer coefficient) is U, Q 1 is expressed by the equation (8), and the following 1 hour (storage).
- the heat absorption amount Q2 of ice (value after 2 hours from the start) is expressed by the formula (9).
- the amount of ice (W i1 ) after storage for 2 hours is expressed by the formula (10).
- T p1 0 ⁇ [(2 ⁇ 17.1 ⁇ C 1 ⁇ 1.85)/(1 ⁇ 1 )] (12)
- the amount of ice after 3 hours of storage is calculated in the salt-containing water/ice amount calculation unit.
- the heat absorption amount Q2 of the ice at that time is calculated.
- the area of the storage container is S
- the overall heat transfer coefficient is U
- Q 2 is the following formula (13) per hour (value after 3 hours of storage):
- the amount of heat absorbed by ice Q3 is expressed by equation (14).
- the specified value calculation unit 15 calculates the necessary calculation result for the specified value (step S5). From the data temporarily stored in the working memory 6, the amount of ice, the temperature of the salt-containing water ice in the specified storage time, the time until the remaining ice melts, etc. are calculated. In addition, the storage time until the specified amount of ice is reached, the storage time until the specified salinity concentration is reached, the storage time until the ice filling rate is reached, the storage time until the ice disappears, etc. are calculated. After completion of the main calculation, all the data are output from the data output unit 10, stored in the data storage device 4, and output and displayed on the output device 3. FIG.
- Example 1 In this embodiment, using the salt-containing water ice and/or the production amount calculation device 1 for water ice, an example will be described in which the salt concentration C 0 of the salt-containing water ice in millet round mullet is 1.5%.
- the storage time (h) and the temperature of the salt-containing water ice in the millet using the salt-containing water ice and/or water ice production amount calculation device 1 are obtained by repeatedly using the above formulas (1) to (14).
- the abscissa indicates the storage time of the millet's crustacean and the ordinate indicates the temperature change of the salt-containing water ice when the salt concentration is 1.5%.
- measured values see Non-Patent Document 2 under the same conditions are shown for comparison.
- Fig. 4 the horizontal axis shows the storage time of millet's round herring and the vertical axis shows the amount of salt-containing water ice when the salinity is 1.5%.
- measured values see Non-Patent Document 2 under the same conditions are shown for comparison. The measured value states that 1.58 kg of ice remained after 34 hours, while the simulated value indicated that 1.44 kg of ice remained. Therefore, it was found that the measured values and the simulated values matched very well.
- Example 2 Next, in this embodiment, using the salt-containing water ice and/or the production amount calculating apparatus 1 for water ice, an example in which the salt concentration C0 of the salt-containing water ice in sandfish is 1% will be described.
- the storage time (h) and the temperature of the salt-containing water ice in sandfish using the salt-containing water ice and/or water ice production amount calculation device 1 are obtained by repeatedly using the above formulas (1) to (14).
- the abscissa indicates the storage time of the sandfish and the ordinate indicates the temperature change of the salt-containing water ice when the salinity is 1%.
- measured values see Non-Patent Document 3 under the same conditions are shown for comparison.
- the horizontal axis shows the sandfish storage time and the vertical axis shows the amount of salt-containing water ice when the salinity is 1%. From this figure, it was found that the amount of ice became 0 after 63 hours. Therefore, it was clarified that the storage time at which the amount of ice becomes 0 can be calculated by this device.
- Example 3 Next, in this embodiment, using the salt-containing water ice and/or the production amount calculating apparatus 1 for water ice, an example will be described in which the salt concentration C0 of the salt-containing water ice in Sandfish is 2%.
- the storage time (h) and the temperature of the salt-containing water ice in sandfish using the salt-containing water ice and/or water ice production amount calculation device 1 are obtained by repeatedly using the above formulas (1) to (14).
- the horizontal axis shows the sandfish storage time and the vertical axis shows the amount of salt-containing water ice when the salinity is 2%. From this figure, it was found that the amount of ice became 0 after 38 hours. Therefore, it was clarified that the storage time at which the amount of ice becomes 0 can be calculated by this device.
- Example 4 Next, in this embodiment, using the salt-containing water ice and/or the water ice production amount calculating apparatus 1, an example will be described in which the salt concentration C0 of the salt-containing water ice in sandfish is 3.1%.
- the storage time (h) and the temperature of the salt-containing water ice in sandfish using the salt-containing water ice and/or water ice production amount calculation device 1 are obtained by repeatedly using the above formulas (1) to (14).
- the horizontal axis shows the sandfish storage time and the vertical axis shows the amount of salt-containing water ice when the salinity concentration is 3.1%. From this figure, it was found that the amount of ice became 0 after 23 hours. Therefore, it was clarified that the storage time at which the amount of ice becomes 0 can be calculated by this device.
- the heat capacity calculation unit 8 and the water ice production amount calculation execution unit 9 may be implemented as a device independent of other functional blocks by using an arithmetic device.
- the storage temperature/storage time calculation unit 14 and the specified value calculation unit 15 may be implemented as independent devices as salt-containing water ice and/or production amount calculation devices for water ice.
- the arithmetic unit 5, the heat capacity calculation unit 8, the data storage unit 4, and the water ice production amount calculation execution unit 9 may be configured by hardware logic, or may be realized by software using a CPU as follows. You may
- the program code (executable program, intermediate code program, a computer-readable recording medium containing the source program), a CPU (central processing unit) that executes the instructions of the control program that implements each function, a ROM (read only memory) that stores the above program, and the above program
- a computer or CPU or MPU (micro-processing unit) equipped with a storage device (recording medium) such as a RAM (random access memory) for expanding the program and various data, such as a memory for storing the above program and various data, etc. It can also be achieved by reading and executing the program code recorded in the
- Examples of the recording medium include tapes such as magnetic tapes and cassette tapes, magnetic disks such as floppy (registered trademark) disks/hard disks, and optical disks such as CD-ROM/MO/MD/DVD/CD-R.
- a card system such as an IC card (including a memory card)/optical card, or a semiconductor memory system such as a mask ROM/EPROM/EEPROM/flash ROM can be used.
- the input device 2, the data storage device 4, the data input unit 7, the heat capacity calculation unit 8, the water ice production calculation execution unit 9, the data output unit 10, and the output device 3 are configured to be connectable to a communication network, and the input data , the output data and the program code may be provided over a communications network.
- the communication network is not particularly limited, and examples include the Internet, intranet, extranet, LAN, ISDN, VAN, CATV communication network, virtual private network, telephone line network, mobile communication network, satellite communication. Nets are available.
- the transmission medium that constitutes the communication network is not particularly limited.
- Wired such as Thunderbolt 3, micro USB, USB PD, Lightning, power line carrier, cable TV line, telephone line, ADSL line, infrared such as IrDA and remote control, Bluetooth (registered trademark), IEEE 802.11, IEEE 802.11. 11a, IEEE 802.11b, IEEE 802.11g, IEEE 802.11j, IEEE 802.11n (Wi-Fi 4) IEEE 802.11i, IEEE 802.11ac (Wi-Fi 5), IEEE 802.11ad, IEEE 802 .11af, IEEE 802.11ax (Wi-Fi 6), IEEE 802.11ah, IEEE 802.11p, HDR, mobile phone network, satellite line, terrestrial digital network, etc. can also be used. It should also be noted that the present invention can also be embodied in the form of a computer data signal embedded in a carrier wave, with the program code embodied in electronic transmission.
- the program provided with the salt-containing water ice and/or water ice production amount calculation device and the salt-containing water ice and/or water ice production amount calculation method described above can be used in fishing boats, fish boxes, refrigerators, and supermarket showcases. , it may be realized by installing it in a storage case for transportation or the like.
- the present invention is industrially extremely useful in that it is possible to appropriately calculate in a short time the amount of salt-containing water ice and/or water ice used when storing food in ice.
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Abstract
The present invention is a device for calculating the production volume of immersion storage-use saline water/ice and/or water/ice, the foregoing comprising saline water and saline ice or water and ice which are to be used for refrigeration storage of food products. The device is provided with: a total exothermic quantity calculation unit for calculating a total exothermic quantity of the food products, which is the total exothermic quantity of the food products as found from the specific heat in the food products, the quantity of the food products, the initial temperature of the food products, and the temperature required for storage; a water/ice total endothermic quantity calculation unit for calculating a total endothermic quantity of ice, which is the total endothermic quantity of ice as found from the amount of the saline water/ice or water/ice and the ice packing factor (IPF) of the saline water/ice or water/ice; a water/ice quantity calculation unit for calculating the quantity of ice of the saline water/ice or water/ice at the start of storage as found from the total exothermic quantity and the total endothermic quantity; and a storage temperature/storage duration calculation unit for calculating the change over time in the ice quantity for the saline water/ice or water/ice from the ice quantity as well as from a gradual heat dissipation quantity calculation model using a storage container heat dissipation quantity parameter as an overall heat transfer coefficient. This configuration enables proper calculation of production volumes for saline water/ice and/or water/ice in a short duration of time.
Description
本発明は、食品を氷蔵する際に用いられる浸漬保管用の塩分含有水氷及び／又は水氷の製造量を算出する装置、塩分含有水氷及び／又は水氷の製造量の算出方法および前記算出装置を備えた塩分含有水氷及び／又は水氷製造装置に関する。
The present invention provides an apparatus for calculating the production amount of salt-containing water ice and/or water ice for immersion storage used for ice storage of food, a method for calculating the production amount of salt-containing water ice and/or water ice, and the above-mentioned method. It relates to salt-containing water ice and/or water ice making equipment with a calculating device.
食品（野菜、果物、水産動物や畜産動物とそれらの部分的な塊・片を含む。）の輸送や保管においては、氷蔵と呼ばれる貯蔵方法が古くから用いられている。中でも、水産動物（死後の水産動物を含む）においては、０℃以下に冷却した海水中（０℃～－３℃）に、０℃の淡水氷からなる砕氷を投入した冷海水（以下「塩分含有水氷」と言う）を用意し、この冷海水に漁獲直後の水産動物を浸漬させる砕氷冷却法が、氷蔵方法の一つとして用いられてきた。本方法では、氷が融ける時の潜熱と冷海水の顕熱が作用することで水産動物を０℃前後に冷却することができる。これにより水産動物の鮮度保持を長時間維持できるだけではなく、氷の潜熱が主に用いられるため冷却効果が高く、さらに水産動物を冷海水に浸漬しているため冷媒との接触面積が向上し、乾燥を防ぐ効果ももたらされる。
A storage method called ice storage has long been used in the transportation and storage of food (including vegetables, fruits, aquatic and livestock animals, and their partial chunks and pieces). Among them, for aquatic animals (including post-mortem aquatic animals), cold seawater (hereinafter referred to as "salinity Crushed ice cooling, in which freshly caught aquatic animals are immersed in cold seawater, has been used as one of the ice storage methods. In this method, the latent heat of melting ice and the sensible heat of cold seawater act to cool aquatic animals to around 0°C. As a result, not only can the freshness of aquatic animals be maintained for a long time, but the cooling effect is high because the latent heat of ice is mainly used. It also has the effect of preventing dryness.
一方、海上運送や陸上運送中の振動により、砕氷による水産動物の外表面への損傷が頻繁に起きるという問題が生じていた。そこで、特許文献１に開示されているような、塩水を冷却することにより生成された氷をスクレーパ（掻き取り機、掻き取り羽根とも言う。）でシャーベット状または粉雪状のアイスとし、当該シャーベット状または粉雪状のアイスで水産動物を冷やすことが行われている。これにより、水産動物の外表面への損傷を防ぐことが可能となった。しかし、それら砕氷やシャーベット状または粉雪状のアイス（以下「塩分含有水氷」という）の製造においては、塩分含有水氷中の氷が融ければ真水となり、塩分含有水氷中の塩分濃度が低下することから冷却温度の上昇や塩分濃度の制御が難しくなる問題も生じる。また、魚種や漁獲量を基に塩分含有水氷の必要量を算出する方法が無いため、経験的に漁獲量の２０％～１００％を増量した塩分含有水氷量を貯蔵用に製造し、使用することが一般的であり、過剰量の塩分含有水氷を製造することが日常的に行われている。
On the other hand, there was a problem that damage to the outer surface of aquatic animals due to crushed ice frequently occurred due to vibrations during sea and land transportation. Therefore, as disclosed in Patent Document 1, ice produced by cooling salt water is scraped with a scraper (also referred to as a scraper or scraping blade) to make sherbet-like or powdery snow ice, and the sherbet-like ice is Alternatively, aquatic animals are cooled with powdery ice. This made it possible to prevent damage to the outer surface of aquatic animals. However, in the production of crushed ice, sherbet-like ice, or ice powder (hereinafter referred to as "salt-containing water ice"), when the ice in the salt-containing water ice melts, it becomes fresh water, and the salt concentration in the salt-containing water ice increases. As the water content decreases, problems such as an increase in the cooling temperature and difficulty in controlling the salinity concentration also arise. In addition, since there is no method for calculating the necessary amount of salt-containing water ice based on the fish species and catch, it is empirically necessary to increase the amount of salt-containing water ice by 20% to 100% of the catch for storage. , and it is routine to produce excess salt-containing water ice.
さらに、真水で製造したシャーベット状または粉雪状の水氷（以下「水氷」と言う）は、野菜や果物、畜産動物などの塩分と接触させたくない食品にも利用が可能である。そのため、既にブロイラーのボイル後の急速冷却及びその貯蔵やブロッコリーの収穫直後の急速冷却及びその貯蔵などで用いられており、そのような食品の乾燥を防ぎ長期の鮮度保持が可能となっている。一方、水産動物の場合と同様に、その氷の製造量を算出する方法は無く、経験的に貯蔵容器を満杯に満たす量の水氷量を製造し、使用することが一般的であり、過剰量の水氷を製造することが日常的に行われている。
In addition, sherbet-like or snow-powder-like water ice (hereinafter referred to as "water ice") made from fresh water can also be used for foods that should not come into contact with salt, such as vegetables, fruits, and livestock animals. Therefore, it is already used for rapid cooling after boiling of broilers and its storage, rapid cooling immediately after harvesting broccoli and its storage, etc., and it is possible to prevent such foods from drying out and maintain freshness for a long time. On the other hand, as in the case of aquatic animals, there is no method for calculating the amount of ice produced, and it is common to empirically produce and use the amount of water ice that will fill the storage container to the brim. It is routine to produce water ice in quantity.
水産動物においては、塩分含有水氷を用いて貯蔵する場合、水産動物が凍結しないように注意をする必要性がある。たとえば、イカやカツオ等は、比較的低い温度（例えば－２．３℃～－２．０℃）で凍結することが明らかにされており、コイやタラ、サンマ等は、それよりも高い温度（例えば－０．７℃～－１．３℃）で、凍結する。また、水産動物が生息する日本近海の海水の塩分濃度は、地域によって或る程度の幅はあるが３．５％前後であるため、海水を原水として塩分含有水氷に使用する場合、その塩分濃度の管理に注意する必要性がある。つまり、水産動物の魚種によって貯蔵温度は異なるため、塩分含有水氷を用いる時には、その塩分濃度の管理が重要になる。例えば、真水であれば０℃で凍るが、海水のように塩分濃度が３．５％程度の場合、その凝固温度は－２．２℃程度であり、塩分濃度が２％程度の場合の凝固温度は、－１．３℃である。このように塩分濃度が高くなるほど低温となるため、塩分含有水氷の製造方法では、必要とする温度に応じた製造方法で製造できる装置がすでに実用化されている（非特許文献１）。しかし、塩分含有水氷量を求める算出方法や、その算出装置は実用化されていない。それは、水産動物の輸送状況に応じて貯蔵時間を考慮に入れた塩分含有水氷量を算出する場合、塩分濃度や塩水と氷との混合水に対する氷の体積比（以下、「氷充填率（ＩＰＦ：Ｉｃｅ Ｐａｃｋｉｎｇ Ｆａｃｔｏｒ）」という）、塩分含有水氷量、貯蔵容器の大きさや材質等の検討も必要となり、算出方法が複雑になるからである。
When storing aquatic animals using water ice containing salt, it is necessary to be careful not to freeze the aquatic animals. For example, squid and bonito have been shown to freeze at relatively low temperatures (eg -2.3°C to -2.0°C), while carp, cod, and saury freeze at higher temperatures. (eg -0.7°C to -1.3°C). In addition, the salinity of the seawater near Japan where aquatic animals live is around 3.5%, although there is a certain amount of variation depending on the region. It is necessary to pay attention to concentration control. In other words, since the storage temperature differs depending on the species of aquatic animals, it is important to control the salt concentration when using salt-containing water ice. For example, fresh water freezes at 0°C, but if the salt concentration is about 3.5% like seawater, the freezing temperature is about -2.2°C. The temperature is -1.3°C. Since the higher the salt concentration is, the lower the temperature becomes, therefore, in the method for producing salt-containing water ice, an apparatus that can be produced according to the required temperature has already been put into practical use (Non-Patent Document 1). However, a calculation method for determining the amount of salt-containing water ice and a calculation device therefor have not been put to practical use. When calculating the amount of salt-containing water ice that takes into account the storage time according to the transport situation of aquatic animals, the volume ratio of ice to the salt concentration and the mixed water of salt water and ice (hereinafter referred to as "ice filling rate ( IPF: Ice Packing Factor), the amount of salt-containing water ice, the size and material of the storage container, etc. must also be considered, and the calculation method becomes complicated.
なお、本発明における水産動物とは、魚介類や水産哺乳類が例示される。魚介類としては、魚類、貝類、軟体動物（貝類を除く）、原索動物、棘皮動物、甲殻類、及び腔腸動物が例示される。軟体動物としてはイカやタコが例示される。原索動物としてはホヤが例示される。棘皮動物としてはナマコやウニが例示される。甲殻類としてはカニやエビが例示される。腔腸動物としてはクラゲが例示される。水産哺乳類としてはクジラやイルカが例示される。
The aquatic animals in the present invention are exemplified by fish and shellfish and aquatic mammals. Seafood includes fish, shellfish, mollusks (excluding shellfish), protochordates, echinoderms, crustaceans, and coelenterates. Examples of mollusks include squid and octopus. A sea squirt is exemplified as a protochordate. Examples of echinoderms include sea cucumbers and sea urchins. Examples of crustaceans include crabs and shrimps. Coelenterates are exemplified by jellyfish. Examples of aquatic mammals include whales and dolphins.
一方、中型船や大型船などで塩分含有水氷を使用する場合は、予想される漁獲量よりも多い量を想定し、その量を基に塩分含有水氷を製造し、出漁している。また、出漁前に塩分含有水氷を製造する必要性があり、その量は、予想漁獲量の２０％～１００％の増量分で製造している。しかし、漁場における漁獲量が予想量よりも多い場合には、漁獲途中において塩分含有水氷を充分に充足できない場合がある。なぜなら、急速に大量の塩分含有水氷を製造しようとすれば、単位時間当たりの生成量を多くする必要があるため、当該生成量より氷取り出し口での取り出し量が少ない状態が継続し、製造した水氷が取り出し口に詰まって製氷装置が過負荷状態となり、ひいては氷取り出し口に詰まった水氷が凝固して塊状となり製氷装置が作動しなくなることもある。そのため、出港前に必要量以上の塩分含有水氷を製造し貯蔵することが余儀なくされる場合もある。例えば、小規模な漁港においても、通常は標準日漁獲量の２０％～１００％程度の割り増しした塩分含有水氷量が必要であり、1日１０トン程度の塩分含有水氷を漁獲量に関係なく、一定量を製造しなければならないことが現状である。
On the other hand, when using salt-containing water ice on medium-sized or large-sized ships, etc., a larger amount than the expected catch is assumed, and based on that amount salt-containing water ice is produced and set out for fishing. In addition, there is a need to produce salt-containing water ice before going out to fish, and the quantity is produced in increments of 20% to 100% of the expected catch. However, if the amount of fish caught in a fishing ground is larger than the expected amount, it may not be possible to sufficiently fill the salt-containing water ice during the fishing process. This is because if you want to rapidly produce a large amount of salt-containing water ice, it is necessary to increase the amount of water ice produced per unit time. The frozen water ice clogs the outlet, causing an overload condition in the ice making apparatus, and eventually, the water ice clogging the ice outlet may solidify into lumps, and the ice making apparatus may not operate. Therefore, in some cases, it is unavoidable to produce and store salt-containing water ice in excess of the necessary amount before departure from port. For example, even in a small fishing port, it is usually necessary to add about 20% to 100% of the standard daily catch amount of salt-containing water ice. The current situation is that we have to produce a certain amount of the product.
塩分含有量や氷充填率については、その値についての記載がある文献は多いが、具体的な算出式でどのように決定するかは記載されていない。例えば特許文献２では、水産動物の鮮度を長時間維持するには凍結点を基に塩水調整をすること、すなわち、０．５～２．５％の範囲の塩分濃度を有する塩含有水が好ましいことが記載されている。しかし、ある特定の魚種の大量な漁獲量に対して、塩分含有水氷を投入した場合、氷部分が溶解し塩分濃度も変化するため、漁獲現場でその凍結点になるように調整することは困難である。さらに、塩分濃度がどのくらいで、氷充填率の塩分含有水氷をどのくらいの氷量で製造するか、具体的な算出方法や調整方法は記載されていない。従って、生産者や流通業者において、実際に塩分含有水氷を製造する場合には、一定の氷含有率の塩分含有水氷をその日の予想漁獲量に対して製造する方法しか選択の余地はなく、理想的な塩分濃度を現場で調整することは実際には不可能である。
Regarding the salt content and ice filling rate, there are many documents that describe the values, but there is no description of how to determine them using specific calculation formulas. For example, in Patent Document 2, in order to maintain the freshness of aquatic animals for a long time, salt water should be adjusted based on the freezing point, that is, salt-containing water having a salt concentration in the range of 0.5 to 2.5% is preferable. is stated. However, when salt-containing water ice is applied to a large catch of a specific fish species, the ice portion melts and the salinity concentration changes, so it is necessary to adjust the freezing point at the fishing site. It is difficult. Further, there is no description of specific calculation or adjustment methods regarding the salt concentration and the amount of salt-containing water ice to be produced at the ice filling rate. Therefore, when producers and distributors actually produce salt-containing water ice, they have no choice but to produce salt-containing water ice with a certain ice content rate for the expected catch of the day. , it is practically impossible to adjust the ideal salinity in situ.
また、特許文献３では、魚介類の種類に応じて原水の塩分濃度が選定される塩分濃度選定手段が開示されている。本文献においては、魚介類の体液の塩分濃度と同一若しくはそれに近い塩分濃度となるように原水の塩分濃度を選定する手法が記載されているが、具体的な塩分含有水氷の調製方法については記載がなされていない。また、海水の塩分濃度を測定し、その濃度から希釈させる水分量を求めることは、漁業従事者にとっても手間がかかり現実的な作業ではない。さらに、塩分含有水氷の製造に必要とする製造条件の一つである塩分含有水氷の氷充填率の算出方法に関しても理論的な記載は無く、必要な量の算出方法は不明なままであった。そのため、塩分含有水氷の製造量については、上述した経験的な値を採用するしかなく、燃料費や冷却コストの軽減が図れない問題点があった。
In addition, Patent Document 3 discloses a salinity concentration selection means for selecting the salinity concentration of raw water according to the type of seafood. This document describes a method of selecting the salinity of raw water so that the salinity is the same as or close to the salinity of body fluids of fish and shellfish. not described. In addition, measuring the salinity of seawater and obtaining the amount of water to be diluted from that concentration is time-consuming and unrealistic for fishermen. Furthermore, there is no theoretical description of the method for calculating the ice filling rate of salt-containing water ice, which is one of the manufacturing conditions required for the production of salt-containing water ice, and the method for calculating the necessary amount remains unclear. there were. Therefore, there is no choice but to use the empirical values mentioned above for the amount of salt-containing water ice to be produced, and there is the problem that it is not possible to reduce fuel costs and cooling costs.
一方、畜産動物においても、スーパーにおける商品ケースにおいて、その冷却や保湿、ディスプレイ用や商品の持ち帰りの為に水氷を利用する場合がある。しかし、水産動物の場合と同様、必要とする貯蔵時間に対する水氷量を求めることは難しく、従業者や消費者にとっては、経験的に貯蔵容器を完全に満たすまで水氷を入れることが行われてきた。
On the other hand, even for livestock animals, water ice is sometimes used in product cases in supermarkets for cooling, moisturizing, display, and for taking products home. However, as in the case of aquatic animals, it is difficult to determine the amount of water ice for the required storage time. It's here.
なお、本発明における畜産動物とは、特に限定されずに、家禽類、家畜類やジビエ（野生の鳥獣）類などが例示される。家禽類としては、鶏、ダチョウ、ホロホロ鳥、七面鳥、鳩などが例示される。家畜類としては、牛、水牛、馬、山羊、羊、豚などが例示される。ジビエ類としては、マガモ、アヒル、ヤマウズラ、キジ、ライチョウ、ヤマシギ、野ウサギ、シカ、イノシシ、クマ、アライグマ、カエルなどが例示される。
It should be noted that livestock animals in the present invention are not particularly limited, and examples thereof include poultry, livestock, and game (wild animals). Examples of poultry include chickens, ostriches, guinea fowl, turkeys, and pigeons. Examples of livestock include cattle, buffaloes, horses, goats, sheep, and pigs. Examples of wild game species include mallards, ducks, partridges, pheasants, ptarmigans, woodcocks, hares, deer, wild boars, bears, raccoons, and frogs.
野菜や果物についても、スーパーにおける商品ケースにおいてその冷却や保湿、ディスプレイ用や商品の持ち帰りの為に水氷を利用する場合がある。しかし、畜産動物の場合と同様の問題が有った。
For vegetables and fruits, water ice is sometimes used for cooling, moisturizing, displaying, and taking home products in product cases at supermarkets. However, there were problems similar to those in the case of livestock animals.
本発明における野菜とは、特に限定されずに、根菜類、茎菜類、葉菜類、果菜類、花菜類、果実的野菜類やヒガンバナ科などが例示される。根菜類としては、ダイコン、ニンジン、ゴボウなどが例示される。茎菜類としては、アスパラガス、ウドなどが例示される。葉菜類としては、キャベツ、レタス、ホウレンソウ、ハクサイなどが例示される。果菜類としては、トマト、ナス、カボチャ、ピーマン、キュウリ、パプリカなどが例示される。花菜類としては、ミョウガ、カリフラワー、ブロッコリー、食用菊などが例示される。果実的野菜類としては、イチゴ、メロン、スイカなどが例示される。ヒガンバナ科としては、ネギなどが例示される。また、これらの２種類以上を裁断し、混ぜ合わせた野菜（カット野菜）なども含まれる。
The vegetables in the present invention are not particularly limited, but include root vegetables, stem vegetables, leaf vegetables, fruit vegetables, flower vegetables, fruit vegetables, amaryllidaceae, and the like. Examples of root vegetables include radish, carrot, and burdock. Examples of stem vegetables include asparagus and udo. Examples of leafy vegetables include cabbage, lettuce, spinach, and Chinese cabbage. Examples of fruit vegetables include tomatoes, eggplants, pumpkins, green peppers, cucumbers, and paprika. Examples of flowering vegetables include Japanese ginger, cauliflower, broccoli, and edible chrysanthemum. Examples of fruity vegetables include strawberries, melons, and watermelons. As Amaryllidaceae, green onions are exemplified. Vegetables obtained by cutting and mixing two or more of these types (cut vegetables) are also included.
本発明における果物とは、特に限定されずに、仁果類、核果類、柑橘類、パイナップル類、バラ類ブドウ科、ツユクサ類やマタタビ科マタタビ属などが例示される。仁果類としては、カリン、チュウゴクナシ（白梨）、ナシ、マルメロ、セイヨウカリン、ジューンベリー、シポーバ、リンゴなどが例示される。核果類としては、アメリカンチェリー、アンズ、ウメ、サクランボ、スミミザクラ、スピノサスモモ、スモモ、モモなどが例示される。柑橘類としては、オレンジ、グレープフルーツ、ポンカン、あまなつ、みかんなどが例示される。パイナップル類としては、パイナップルなどが例示される。ブドウ科としては、ブドウなどが例示される。ツユクサ類としては、バナナなどが例示される。マタタビ科マタタビ属としては、キウイフルーツなどが例示される。また、これらの２種類以上を裁断し、混ぜ合わせた果物（カット果物）なども含まれる。
The fruit in the present invention is not particularly limited, and examples thereof include pome fruits, stone fruits, citrus fruits, pineapples, roses, grape family, dayflowers, Actinidia family Actinidia genus, and the like. Examples of pome fruits include quince, Chinese quince (white pear), pear, quince, medlar, Juneberry, cipova, and apple. Examples of stone fruits include American cherry, apricot, Japanese apricot, cherry, Japanese cherry, spinosa plum, Japanese plum, peach, and the like. Examples of citrus fruits include oranges, grapefruits, ponkans, sweet oranges, and tangerines. A pineapple etc. are illustrated as a pineapple. Grape etc. are illustrated as Grapeaceae. A banana etc. are illustrated as a dayflower. Examples of the genus Actinidia of the family Actinidia include kiwifruit and the like. In addition, fruits obtained by cutting and mixing two or more of these types (cut fruits) are also included.
本発明は、前述のような実情に鑑みてなされたもので、魚種に適した塩分含有水氷の製造量を漁獲量や魚体温度、予定貯蔵時間から短時間で適切に算出することを第一の目的とした。また、塩分含有水氷を製造するときに必要な塩分濃度や氷充填率の算出も目的とし、比較的多量の塩分含有水氷を製造する場合や、塩分濃度の比較的低い塩分含有水氷を製造する場合でも、目的とする貯蔵温度を最低限保持できる塩分含有水氷量を短時間で適切に算出することにある。
The present invention has been made in view of the above-mentioned actual situation, and the first object is to appropriately calculate the production amount of salt-containing water ice suitable for the fish species in a short time from the catch amount, the fish body temperature, and the planned storage time. one purpose. In addition, we also aim to calculate the salt concentration and ice filling ratio required when producing salt-containing water ice. To appropriately calculate, in a short time, the amount of salt-containing water ice capable of maintaining a target storage temperature at a minimum even in the case of production.
加えて本発明は、水産動物以外の食品に適した水氷の製造量を食品量や食品温度、予定貯蔵時間から短時間で適切に算出することを第二の目的とした。
In addition, the second purpose of the present invention is to appropriately calculate the amount of water ice suitable for food other than aquatic animals in a short time from the amount of food, food temperature, and planned storage time.
本発明は、上記課題を解決したいという要求に応えるべくなされたものであり、その課題を解決するための手段は、食品の比熱を適切に取り込んで食品を氷蔵する際に用いられる塩分含有水と塩分含有氷、又は水と氷とからなる浸漬保管用の塩分含有水氷及び／又は水氷の製造量を算出する装置および塩分含有水氷及び／又は水氷の製造量の算出方法の提供にあり、以下の本発明の完成に至った。
The present invention has been made to meet the demand for solving the above problems. To provide an apparatus for calculating the production amount of salt-containing water ice or salt-containing water ice for immersion storage consisting of water and ice and/or water ice, and a method for calculating the production amount of salt-containing water ice and/or water ice Therefore, the inventors have completed the present invention described below.
なお、本発明に関わる水産動物を氷蔵する際に用いられる浸漬保管用の塩分含有水氷の製造量を算出する装置および塩分含有水氷の製造量の算出方法は、予め測定した水産動物の魚肉の熱伝導率および漁獲時に測定した水産動物の漁獲時の体温（漁場における海水温に等しい）、目的とする貯蔵温度および貯蔵時間から、水産動物が持つ全熱量を計算し、その量に等しい塩分含有水氷が持つ吸熱量を計算より求め、氷量を算出する。また、塩分をほとんど含まない氷部と塩分を含有する水部からなる浸漬保管用の塩分含有水氷は、貯蔵時間と共に塩分濃度が大きく変化するため、「氷充填率」の変化に伴い貯蔵温度が大きく変化する。さらに、水産動物の塩分含有水氷への投入時に、水産動物に含まれる大量の水分が溶出するため初期の塩分含有水氷の塩分濃度が希釈され、浸漬初期の塩分濃度および温度変化への影響も考慮している。
The apparatus for calculating the production amount of salt-containing water ice for immersion storage and the method for calculating the production amount of salt-containing water ice used for storing aquatic animals in ice according to the present invention are based on pre-measured fish meat of aquatic animals. Calculate the total amount of heat possessed by the aquatic animal from the thermal conductivity of the aquatic animal, the body temperature of the aquatic animal measured at the time of catching (equivalent to the seawater temperature at the fishing ground), the intended storage temperature and storage time, and calculate the salinity equivalent to that amount. Calculate the amount of heat absorbed by the contained water ice and calculate the amount of ice. In addition, salt-containing water ice for immersion storage, which consists of an ice portion containing almost no salt and a water portion containing salt, has a large change in salt concentration with storage time. changes significantly. Furthermore, when the aquatic animals are put into the salt-containing water ice, a large amount of water contained in the aquatic animals is eluted, diluting the initial salt concentration of the salt-containing water ice. are also considering.
一方、本発明に係る水産動物を除く食品を氷蔵する際に用いられる浸漬保管用の水氷の製造量を算出する装置および水氷の製造量の算出方法は、予め測定した食品（水産動物を除く）の熱伝導率および貯蔵開始時に測定した温度、目的とする貯蔵温度および貯蔵時間から、前記食品が持つ全熱量を計算し、その量に等しい水氷が持つ吸熱量を計算より求め、氷量を算出する。
On the other hand, the apparatus for calculating the production amount of water ice for immersion storage and the method for calculating the production amount of water ice used for ice storage of foods other than aquatic animals according to the present invention are based on pre-measured food (including aquatic animals). ) and the temperature measured at the start of storage, the desired storage temperature and storage time, calculate the total amount of heat possessed by the food, and calculate the amount of heat absorbed by water ice equal to that amount. Calculate quantity.
上記の点も考慮した本発明の要旨は、以下のとおりである。
The gist of the present invention, which also considers the above points, is as follows.
（１）本発明における食品を浸漬保管により氷蔵する際に用いられる塩分含有水氷及び／又は水氷の製造量を算出する装置は、前記食品における比熱と食品量および初期の食品の温度および貯蔵に必要とする温度より求めた前記食品の全発熱量である、前記食品の全発熱量を計算する全発熱量計算部と、前記塩分含有水氷又は前記水氷の量と前記塩分含有水氷又は前記水氷の氷充填率（ＩＰＦ）より求められる氷部の全吸熱量である、前記氷部の全吸熱量を計算する水氷全吸熱量計算部と、前記全発熱量と前記全吸熱量より求められる貯蔵開始時における塩分含有水氷又は水氷の氷部の量を計算する水氷量計算部と、前記氷量および、総括伝熱係数として保管用容器放熱量パラメータを用いる逐次放熱量計算モデルにより塩分含有水氷又は水氷の氷量の時間変化を計算する貯蔵温度・貯蔵時間計算部とを備えたことを特徴とする。
(1) The apparatus for calculating the production amount of salt-containing water ice and/or water ice used when food is stored in ice by immersion storage in the present invention is based on the specific heat of the food, the amount of food, the initial temperature of the food, and the storage a total calorific value calculation unit for calculating the total calorific value of the food, which is the total calorific value of the food, which is the total calorific value of the food obtained from the temperature required for the above; Alternatively, a water ice total heat absorption calculation unit for calculating the total heat absorption of the ice portion, which is the total heat absorption of the ice portion obtained from the ice filling factor (IPF) of the water ice; A water-ice amount calculation unit that calculates the amount of salt-containing water ice or the ice portion of water ice at the start of storage, which is obtained from the heat amount, and the ice amount and the sequential discharge using the storage container heat release parameter as the overall heat transfer coefficient. and a storage temperature/storage time calculation unit for calculating temporal changes in the amount of salt-containing water ice or water ice by means of a calorie calculation model.
（２）本発明の一実施態様では、前記（１）に記載の塩分含有水氷及び／又は水氷の製造量算出装置は、後述する式（１）～（１４）を用いて塩分含有水氷の温度変化、氷量および氷充填率の経時変化を算出することを特徴とする。
(2) In one embodiment of the present invention, the salt-containing water ice and/or the apparatus for calculating the amount of production of water ice according to the above (1) uses equations (1) to (14) described later to produce salt-containing water It is characterized by calculating changes in ice temperature, ice volume, and ice filling rate over time.
（３）本発明の一実施態様では、前記（１）に記載の塩分含有水氷及び／又は水氷の製造量算出装置は、前記食品が水産動物であることを特徴とする。
(3) In one embodiment of the present invention, the salt-containing water ice and/or water ice production amount calculation apparatus according to (1) above is characterized in that the food is an aquatic animal.
（４）本発明の一実施態様では、前記（３）に記載の塩分含有水氷及び／又は水氷の製造量算出装置は、前記水産動物がハタハタとキビナゴであることを特徴とする。
(4) In one embodiment of the present invention, the salt-containing water ice and/or water ice production amount calculation apparatus according to (3) above is characterized in that the aquatic animals are sandfish and silver-striped round herring.
（５）本発明の一実施態様では、前記（１）に記載の塩分含有水氷及び／又は水氷の製造量算出装置は、前記食品が畜産動物であることを特徴とする。
(5) In one embodiment of the present invention, the salt-containing water ice and/or water ice production amount calculation apparatus according to (1) is characterized in that the food is livestock animals.
（６）本発明の一実施態様では、前記（１）に記載の塩分含有水氷及び／又は水氷の製造量算出装置は、前記食品が野菜であることを特徴とする。
(6) In one embodiment of the present invention, the salt-containing water ice and/or water ice production amount calculation apparatus according to (1) is characterized in that the food is vegetables.
（７）本発明の一実施態様では、前記（１）に記載の塩分含有水氷及び／又は水氷の製造量算出装置は、前記食品が果物であることを特徴とする。
(7) In one embodiment of the present invention, the salt-containing water ice and/or water ice production amount calculation apparatus according to (1) is characterized in that the food is fruit.
（８）本発明の一実施態様では、塩分含有水氷及び／又は水氷の製造装置は、前記（１）～（７）のいずれか１つに記載の塩分含有水氷及び／又は水氷の製造量算出装置を備えたことを特徴とする。
(8) In one embodiment of the present invention, the salt-containing water ice and/or the water ice manufacturing apparatus comprises the salt-containing water ice and/or water ice according to any one of (1) to (7) above. characterized by comprising a production amount calculation device of
（９）本発明における食品を浸漬保管により氷蔵する際に用いられる塩分含有水氷及び／又は水氷の製造量を算出する算出方法は、前記食品における比熱と食品量および初期の食品の温度および貯蔵に必要とする温度より求めた前記食品の全発熱量である、前記食品の全発熱量を計算する全発熱量計算工程と、前記塩分含有水氷又は前記水氷の量と前記塩分含有水氷又は前記水氷の氷充填率（ＩＰＦ）より求められる氷部の全吸熱量である、前記氷部の全吸熱量を計算する水氷全吸熱量計算工程と、前記全発熱量と前記全吸熱量より求められる貯蔵開始時における塩分含有水氷又は水氷の氷部の量を計算する水氷量計算工程と、前記氷量および、総括伝熱係数として保管用容器放熱量パラメータを用いる逐次放熱量計算モデルにより塩分含有水氷又は水氷の氷量の時間変化を計算する貯蔵温度・貯蔵時間計算工程とを備えたことを特徴とする。
(9) The calculation method for calculating the production amount of salt-containing water ice and/or water ice used when food is stored in ice by immersion storage in the present invention is based on the specific heat of the food, the amount of food, the initial temperature of the food, and the a total calorific value calculation step of calculating the total calorific value of the food, which is the total calorific value of the food obtained from the temperature required for storage; and the salt-containing water ice or the amount of the water ice and the salt-containing water. a water ice total heat absorption calculation step of calculating the total heat absorption of the ice portion, which is the total heat absorption of the ice portion obtained from the ice filling factor (IPF) of the ice or the water ice; A water ice amount calculation step of calculating the amount of salt-containing water ice or the ice portion of water ice at the start of storage obtained from the endothermic amount, and the ice amount and the storage container heat release parameter as the overall heat transfer coefficient. and a storage temperature/storage time calculation step for calculating a temporal change in salt-containing water ice or the amount of water ice using a heat release calculation model.
（１０）本発明の一実施態様では、前記（９）に記載の塩分含有水氷及び／又は水氷の製造量算出方法は、後述する式（１）～（１４）を用いて塩分含有水氷の温度変化、氷量および氷充填率の経時変化を算出することを特徴とする。
(10) In one embodiment of the present invention, the salt-containing water ice and/or the method for calculating the amount of production of water ice according to (9) above uses formulas (1) to (14) to be described later. It is characterized by calculating changes in ice temperature, ice volume, and ice filling rate over time.
（１１）本発明の一実施態様では、前記（９）に記載の塩分含有水氷及び／又は水氷の製造量算出方法は、前記食品が水産動物であることを特徴とする。
(11) In one embodiment of the present invention, the salt-containing water ice and/or the method for calculating the production amount of water ice according to (9) above is characterized in that the food is an aquatic animal.
（１２）本発明の一実施態様では、前記（１１）に記載の塩分含有水氷及び／又は水氷の製造量算出方法は、前記水産動物がハタハタとキビナゴであることを特徴とする。
(12) In one embodiment of the present invention, the salt-containing water ice and/or the method for calculating the production amount of water ice according to (11) above is characterized in that the aquatic animals are sandfish and silver-striped round herring.
（１３）本発明の一実施態様では、前記（９）に記載の塩分含有水氷及び／又は水氷の製造量算出方法は、前記食品が畜産動物であることを特徴とする。
(13) In one embodiment of the present invention, the salt-containing water ice and/or the method for calculating the production amount of water ice according to (9) above is characterized in that the food is livestock animals.
（１４）本発明の一実施態様では、前記（９）に記載の塩分含有水氷及び／又は水氷の製造量算出方法は、前記食品が野菜であることを特徴とする。
(14) In one embodiment of the present invention, the salt-containing water ice and/or the method for calculating the production amount of water ice according to (9) above is characterized in that the food is vegetables.
（１５）本発明の一実施態様では、前記（９）に記載の塩分含有水氷及び／又は水氷の製造量算出方法は、前記食品が果物であることを特徴とする。
(15) In one embodiment of the present invention, the salt-containing water ice and/or the method for calculating the production amount of water ice according to (9) above is characterized in that the food is fruit.
以上のような本発明によれば、食品における比熱も適切に取り込んで食品を氷蔵する際に用いられる塩分含有水と塩分含有氷又は水と氷とからなる浸漬保管用の塩分含有水氷及び／又は水氷の製造量を短時間で適切に算出することが可能となる。
According to the present invention as described above, salt-containing water ice and/or salt-containing water ice for immersion storage consisting of salt-containing water and salt-containing ice or water and ice used when ice-storing food by appropriately taking in the specific heat of the food. Alternatively, it becomes possible to appropriately calculate the production amount of water ice in a short time.
以下、本発明の実施の形態につき詳細を説明するが、以下に記載する構成要件の説明は本発明の実施形態の代表例であって、本発明の趣旨を逸脱しない範囲において適宜変形して実施することができる。
Embodiments of the present invention will be described in detail below, but the description of the constituent elements described below is a representative example of the embodiments of the present invention, and can be modified appropriately without departing from the scope of the present invention. can do.
図１は、一実施形態による塩分含有水氷及び／又は水氷の製造量算出装置１の構成を模式化して示す図である。なお、以下の説明は、水産動物を浸漬させる際の塩分含有水氷量の算出装置について説明するが、畜産動物、野菜、果物について用いる場合には、設定する塩分濃度を０％に設定すれば算出が可能である。塩分含有水氷及び／又は水氷の製造量算出装置１は、漁獲時の魚体温度を設定した貯蔵温度まで冷却するのに必要な魚体の全発熱量を求め、さらに前記全発熱量を吸熱できる塩分含有水氷中の氷量を求めることで、必要最小限の氷量を算出する。さらに、指定された塩分含有水氷の設定値（塩分濃度および氷充填率）や、魚箱（保管用容器）の材質や大きさに関する物性値（魚箱の総括伝熱係数、表面積、材質など）を基に、あらかじめ指定した水氷の温度になるまでの氷充填率、塩分濃度や塩分含有水氷量、指定した貯蔵時間における塩分含有水氷の温度の算出および指定した貯蔵時間を指定した温度で保持するのに必要な塩分含有水氷量の算出を行う。また、本装置１は、既存の塩分含有水氷の製造装置に備え付けることも可能であり、塩分含有水氷の製造に必要なデータを塩分含有水氷の製造装置に出力するために必要な、入力装置２、出力装置３、データ格納装置４、及び演算装置５を備えている。
FIG. 1 is a diagram schematically showing the configuration of a salt-containing water ice and/or production amount calculation device 1 for water ice according to one embodiment. In the following description, the apparatus for calculating the amount of salt-containing water ice when aquatic animals are immersed will be described. can be calculated. The salt-containing water ice and/or production amount calculation device 1 for water ice obtains the total calorific value required for cooling the fish body temperature at the time of fishing to a set storage temperature, and can absorb the total calorific value. By determining the amount of ice in the salt-containing water ice, the minimum necessary amount of ice is calculated. In addition, the set values for the specified salt-containing water ice (salinity concentration and ice filling rate) and the physical property values related to the material and size of the fish box (storage container) (general heat transfer coefficient, surface area, material, etc. of the fish box) ), the ice filling rate, the salinity concentration and the amount of salt-containing water ice until the water ice reaches the specified temperature, the temperature of the salt-containing water ice at the specified storage time, and the specified storage time are specified. Calculate the amount of salty water ice needed to hold at temperature. The apparatus 1 can also be installed in an existing apparatus for producing salt-containing water ice. It has an input device 2 , an output device 3 , a data storage device 4 and an arithmetic device 5 .
総括伝熱係数は、熱交換器の外側の境膜伝熱係数、外壁側の汚れ係数、伝導管の材質厚み、伝熱管の熱伝導度、内壁側の汚れ係数、内壁側の境膜伝熱係数などで定義される。熱交換器の交換熱量Ｑは、Ｑ＝Ｕ・Ａ・ΔＴを用いて算出できる。ここで、Ｕは総括伝熱係数、Ａは伝熱面積、ΔＴは温度差である。本発明は、魚箱に熱交換器モデルを適用して熱量計算シミュレーションを行うことによって、目的とする貯蔵温度を最低限保持できる塩分含有水氷量を短時間で適切に算出することが可能になる。
The overall heat transfer coefficient is the film heat transfer coefficient on the outer side of the heat exchanger, the fouling coefficient on the outer wall side, the material thickness of the conduction tube, the heat conductivity of the heat transfer tube, the fouling coefficient on the inner wall side, and the film heat transfer on the inner wall side. Defined by coefficients, etc. The heat exchange amount Q of the heat exchanger can be calculated using Q=U·A·ΔT. Here, U is the overall heat transfer coefficient, A is the heat transfer area, and ΔT is the temperature difference. By applying a heat exchanger model to a fish box and performing a calorie calculation simulation, the present invention makes it possible to appropriately calculate in a short time the amount of salt-containing water ice that can maintain the desired storage temperature at a minimum. Become.
入力装置２は、例えばキーボードやマウス、ＲＦ（無線周波数）タグやタッチパネルの読み取り装置などで構成され、シミュレーションに必要なデータなどのユーザによる入力に用いられる。出力装置３は、例えばディスプレイ装置、スマートフォンやタブレットなどの携帯表示機器、プリンタ装置などで構成され、シミュレーション結果などの出力に用いられる。データ格納装置４は、シミュレーションに必要なデータやシミュレーション結果などの格納に用いられる。
The input device 2 is composed of, for example, a keyboard, mouse, RF (radio frequency) tag, touch panel reader, etc., and is used for user input of data required for simulation. The output device 3 includes, for example, a display device, a portable display device such as a smart phone and a tablet, a printer device, etc., and is used to output simulation results and the like. The data storage device 4 is used to store data necessary for simulation, simulation results, and the like.
演算装置５は、シミュレーションにおける各種処理、塩分含有水氷の設定値の算出や指定塩分含有水氷量における貯蔵時間および塩分含有水氷温度変化を算出する。そのために演算装置５は、演算装置５でなされる処理で必要なデータや処理結果などを一時的に保持するのに機能する作業用メモリ６を備えるとともに、それぞれコンピュータプログラムとして構成されるデータ入力部７、熱容量計算部８、水氷製造量計算実行部９、及びデータ出力部１０を備えている。
The computing device 5 performs various processes in the simulation, calculates the set value of the salt-containing water ice, and calculates the storage time and temperature change of the salt-containing water ice for the specified amount of salt-containing water ice. For this purpose, the arithmetic unit 5 is provided with a working memory 6 that functions to temporarily hold data and processing results necessary for the processing performed by the arithmetic unit 5, and a data input unit each configured as a computer program. 7, a heat capacity calculation unit 8, a water ice production amount calculation execution unit 9, and a data output unit 10.
データ入力部７は、入力装置２により入力されたデータや入力装置２を通じた指示でデータ格納装置４から読み込んだデータなどを作業用メモリ６に登録する。この場合のデータとしては、水産動物種データ、畜産動物種データ、野菜種データ、果物種データ、形態データ（大きさデータ、重量データなど）、漁獲・養殖所データ（地図データ、経度緯度データ、気温データ、塩分濃度データなど）、畜産所データ（地図データ、経緯度データ、気温データなど）、収穫地データ（地図データ、経緯度データ、気温データなど）、漁獲時刻データ、漁獲加工・輸送・販売・卸売・市場関係者データ（所属データ（所属船舶・養殖場・牧場・養豚場・養鶏場などの詳細データなど）、氏名データ）、貯蔵温度データ、貯蔵開始時刻データ、貯蔵者データ、保管用容器のデータ（種類データ、使用量データ、製造場所データ、大きさデータ、厚さデータ、材質データ、製造元データ）、保管用容器放熱量パラメータ（総括伝熱係数Ｕなど）、計算に必要な定数データ（比熱Ｃｐ、氷の潜熱Ｑｗ、水のモル凝固点降下Ｋｆ、水産動物中の水分の溶出率など）、凍結点データ（野菜、果物、水産動物、畜産動物の凍結する時の温度など）などを例として挙げることができる。なお、前記データの一部は、例えば、予め魚種ごとに分類後、さらに捕獲した時期や捕獲地などで分類したデータベースを作成し、そのデータベースをデータ格納装置４に接続することで必要なデータを読み込み実現しても良い。
The data input unit 7 registers data input by the input device 2 and data read from the data storage device 4 by instructions through the input device 2 in the working memory 6 . In this case, the data includes aquatic animal species data, livestock animal species data, vegetable species data, fruit species data, morphological data (size data, weight data, etc.), fisheries/farm data (map data, longitude/latitude data, temperature data, salinity concentration data, etc.), livestock farm data (map data, latitude and longitude data, temperature data, etc.), harvest area data (map data, latitude and longitude data, temperature data, etc.), fishing time data, fishing processing/transportation/ Data on sales, wholesale, and market participants (affiliation data (detailed data on affiliated ships, fish farms, pastures, pig farms, poultry farms, etc.), name data), storage temperature data, storage start time data, storage person data, storage Storage container data (type data, usage data, manufacturing site data, size data, thickness data, material data, manufacturer data), storage container heat release parameters (general heat transfer coefficient U, etc.), necessary for calculation Constant data (specific heat C p , latent heat Q w of ice, molar freezing point depression K f of water, elution rate of water in aquatic animals, etc.), freezing point data (vegetables, fruits, aquatic animals, livestock animals when frozen) temperature, etc.). Some of the data can be obtained by, for example, classifying each fish species in advance and then classifying them according to the time of capture, place of capture, etc. to create a database, and connecting the database to the data storage device 4. can be implemented by reading
熱容量計算部８は、水産動物の全発熱量と塩分含有水氷の全吸熱量をそれぞれ計算する。そのために、水産動物の全発熱量の計算を行う全発熱量計算部１１と塩分含有水氷の全吸熱量の計算を行なう水氷全吸熱量計算部１２を有している。ここで、水産動物の全発熱量は、予めデータ格納装置に格納された魚種の魚肉における比熱Ｃｐと入力データである魚種の全重量より算出される。熱容量計算部８の全発熱量計算部１１による水産動物全発熱量の計算、及び、熱容量計算部８の水氷全吸熱量計算部１２による塩分含有水氷全吸熱量の計算の詳細については後述する。
The heat capacity calculator 8 calculates the total calorific value of aquatic animals and the total endothermic value of salt-containing water ice. For this purpose, a total calorific value calculator 11 for calculating the total calorific value of aquatic animals and a water ice total calorific value calculator 12 for calculating the total calorific value of salt-containing water ice are provided. Here, the total calorific value of the aquatic animal is calculated from the specific heat Cp of the fish meat of the fish species stored in advance in the data storage device and the total weight of the fish species as the input data. The calculation of the total calorific value of aquatic animals by the total calorific value calculator 11 of the heat capacity calculator 8 and the calculation of the total heat absorption of salt-containing water ice by the total calorific value calculator 12 of the heat capacity calculator 8 will be described later. do.
水氷製造量計算実行部９は、水氷量計算部１３、貯蔵温度・貯蔵時間計算部１４、及び、指定値算出部１５を有している。水氷量計算部１３は、魚種、漁獲量や魚体温度、目的とする貯蔵温度などのデータより、目的の貯蔵温度を達成するための塩分含有水氷量や塩分濃度、氷充填率の値などを算出する。また、与えられた魚種、漁獲量や魚体温度、塩分濃度、氷充填率などのデータから貯蔵温度を算出することも可能である。なお、貯蔵温度においては、凍結温度と比較することで、与えられた塩分濃度や条件では凍結することをディスプレイ上に表示し、警告することも可能である。貯蔵温度・貯蔵時間計算部１４は、逐次放熱量計算モデルを用いて、水氷量計算部１３の算出結果を基に、あらかじめ設定しておいた魚箱の特性値（魚箱の総括伝熱係数、表面積、材質など）と外気温から、外気に放出される放熱量の時間変化を求め、貯蔵温度変化や氷量の変化、および氷充填率の経時変化を算出する。さらに、指定値算出部１５は、貯蔵温度・貯蔵時間計算部１４の結果を基に、指定された貯蔵時間における氷量や塩分含有水氷の温度、残りの氷が溶けるまでの時間などの算出を行う。また、指定された氷量になるまでの貯蔵時間や指定塩分濃度になるまでの貯蔵時間、指定された氷充填率になるまでの貯蔵時間、氷が無くなるまでの貯蔵時間も算出が可能である。
The water-ice production amount calculation execution unit 9 has a water-ice amount calculation unit 13 , a storage temperature/storage time calculation unit 14 , and a specified value calculation unit 15 . Based on data such as fish species, catch, fish body temperature, and target storage temperature, the water ice quantity calculation unit 13 calculates the salt content, salt concentration, and ice filling rate to achieve the target storage temperature. etc. It is also possible to calculate the storage temperature from data such as given fish species, catch, fish body temperature, salinity, and ice filling rate. By comparing the storage temperature with the freezing temperature, it is possible to warn by displaying on the display that the food will freeze under given salinity concentrations and conditions. The storage temperature/storage time calculation unit 14 uses a sequential heat release calculation model to calculate a pre-set characteristic value of the fish box (general heat transfer coefficient, surface area, material, etc.) and the outside air temperature, find the time change in the amount of heat released to the outside air, and calculate the change in the storage temperature, the change in the amount of ice, and the change in the ice filling rate over time. Further, the specified value calculator 15 calculates the amount of ice, the temperature of the salt-containing water ice, the time until the remaining ice melts, etc. in the specified storage time based on the result of the storage temperature/storage time calculator 14. I do. In addition, it is possible to calculate the storage time until the specified amount of ice is reached, the storage time until the specified salinity concentration is reached, the storage time until the specified ice filling rate is reached, and the storage time until the ice disappears. .
データ出力部１０は、演算装置５での処理に関して出力装置３に送る必要のあるデータやデータ格納装置４に格納する必要のあるデータを出力する。
The data output unit 10 outputs data that needs to be sent to the output device 3 and data that needs to be stored in the data storage device 4 regarding processing in the arithmetic device 5 .
以下では、上述した構成の塩分含有水氷及び／又は水氷の製造量算出装置でなされる塩分含有水氷及び／又は水氷の製造量算出方法について説明する。図２は、塩分含有水氷及び／又は水氷の製造量算出方法における全体的な処理の流れを示す図である。図２に示すように、塩分含有水氷及び／又は水氷の製造量算出方法は、シミュレーションによる、熱容量計算部８の全発熱量計算部１１による全発熱量の計算（ステップＳ１）、シミュレーションによる、熱容量計算部８の水氷全吸熱量計算部１２による水氷全吸熱量の計算（ステップＳ２）、シミュレーションによる、水氷製造量計算実行部９の水氷量計算部１３による水氷量の計算（ステップＳ３）、水氷製造量計算実行部９の貯蔵温度・貯蔵時間計算部１４による貯蔵温度・貯蔵時間の計算（ステップＳ４）、水氷製造量計算実行部９の指定値算出部１５による指定された時間や氷量、塩分濃度、氷充填率などに対する各種必要量の算出（ステップＳ５）の各処理過程を含む。以下、これら各処理過程の詳細を説明する。
Below, a method for calculating the production amount of salt-containing water ice and/or water ice performed by the apparatus for calculating the production amount of salt-containing water ice and/or water ice configured as described above will be described. FIG. 2 is a diagram showing the overall flow of processing in the salt-containing water ice and/or method for calculating the production amount of water ice. As shown in FIG. 2, the method for calculating the production amount of salt-containing water ice and/or water ice is by simulation, calculating the total calorific value by the total calorific value calculating unit 11 of the heat capacity calculating unit 8 (step S1), and by simulating Calculation of the water ice total heat absorption by the water ice total heat absorption calculation unit 12 of the heat capacity calculation unit 8 (step S2); Calculation (step S3), calculation of storage temperature/storage time by storage temperature/storage time calculation section 14 of water ice production amount calculation execution section 9 (step S4), designated value calculation section 15 of water ice production amount calculation execution section 9 Calculation of various required amounts for specified time, amount of ice, salt concentration, ice filling rate, etc. (step S5). The details of each of these processing steps will be described below.
初めに、全発熱量計算部１１により、魚体温度から設定貯蔵温度に到達するまでの温度変化に伴う全熱容量の計算を行う（ステップＳ１）。ステップＳ１で算出する食品の全発熱量計算を、キビナゴを例に説明する。なお、ここでの食品とは、キビナゴについて限定されず、食品全範囲における実施形態についても本発明の技術的範囲に含まれる。初めに、全発熱量計算部１１において、前記作業用メモリ６に登録されたデータ、例えば、水産動物種データ、魚種ごとに決定された全発熱量計算の解法に必要な定数データ（比熱Ｃｐ）、貯蔵開始時刻、魚体の大きさ（幅、長さ及び高さ）、魚体全体の全重量、貯蔵開始直前の魚体の温度をデータ格納装置４より取得する。
First, the total calorific value calculator 11 calculates the total calorific capacity associated with the temperature change from the fish body temperature to the set storage temperature (step S1). The calculation of the total calorific value of the food calculated in step S1 will be described using silver-stripe round herring as an example. It should be noted that the food here is not limited to millet round herring, and the technical scope of the present invention also includes embodiments in the entire food range. First, in the total calorific value calculation unit 11, data registered in the working memory 6, such as aquatic animal species data, constant data (specific heat C p ), storage start time, size (width, length and height) of the fish, total weight of the whole fish, and temperature of the fish immediately before the start of storage are acquired from the data storage device 4.
全発熱量計算部１１は、貯蔵開始直前の魚体の温度Ｔｆ０を初期条件とし、水産動物投入前の塩分含有水氷の温度Ｔｉ０および魚体全体の全重量Ｗｆ、魚種を入力することで、全熱容量を算出し作業用メモリ６に記録する。
The total calorific value calculation unit 11 uses the temperature T f0 of the fish just before the start of storage as an initial condition, and inputs the temperature T i0 of the salt-containing water ice before the introduction of the aquatic animal, the total weight W f of the whole fish, and the fish species. , the total heat capacity is calculated and recorded in the working memory 6 .
水産動物投入前の塩分含有水氷の温度Ｔｉ０は、水産動物投入前の塩分含有水氷の塩分濃度Ｃ０、製造直後の塩分含有水氷の氷充填率ε０より、モル凝固点降下度の算出式を用い、下記（１）式で表される。
The temperature T i0 of the salt-containing water ice before the introduction of the aquatic animal is calculated from the salinity C 0 of the salt-containing water ice before the introduction of the aquatic animal and the ice filling rate ε 0 of the salt-containing water ice immediately after production. Using the calculation formula, it is represented by the following formula (1).
Ｔｉ０＝０－［（２×１７．１×Ｃ０×１．８５）／（１－ε０）］ …（１）
T i0 =0−[(2×17.1×C 0 ×1.85)/(1−ε 0 )] (1)
温度Ｔｆ０の水産動物を、温度Ｔｉ０の塩分含有水氷に投入した場合、その全発熱量Ｑｆは、実測データを基に算出したキビナゴの比熱（Ｃｐ＝０．９４）を用いると、下記（２）式で表される。
When an aquatic animal with a temperature of T f0 is put into salt-containing water ice with a temperature of T i0 , the total calorific value Q f is calculated based on the actual measurement data. , is represented by the following equation (2).
Ｑｆ＝（Ｔｆ０－Ｔｉ０）×Ｃｐ×Ｗｆ …（２）
Q f = (T f0 − T i0 )×C p ×W f (2)
次に、水氷全吸熱量計算部１２により、シミュレーションにて氷の全吸熱量Ｑｉ０の計算を行う（ステップＳ２）。製造直後の塩分含有水氷の氷充填率ε、塩分含有水氷の全重量ＴＷｉ０、氷の潜熱Ｑｗより、Ｑｉ０は下記（３）式で表される。
Next, the water/ice total heat absorption calculation unit 12 calculates the total heat absorption Qi0 of ice by simulation (step S2). Q i0 is expressed by the following equation (3) from the ice filling rate ε of the salt-containing water ice immediately after production, the total weight of the salt-containing water ice TW i0 , and the latent heat Q w of the ice.
Ｑｉ０＝ε×ＴＷｉ０×Ｑｗ …（３）
Q i0 =ε×TW i0 ×Q w (3)
次に、水氷量計算部１３により、貯蔵開始時の氷量Ｗｉ０の計算を行う（ステップＳ３）。キビナゴを塩分含有水氷に投入直後には、Ｑｉ０－Ｑｆの熱量分に等しい氷量が残ることになり、この氷量Ｗｉ０が貯蔵開始時の氷として継続使用される。塩分含有水氷中の氷量Ｗｉ０は、下記（４）式で表される。
Next, the amount of ice Wi0 at the start of storage is calculated by the water/ice amount calculator 13 (step S3). Immediately after adding the millet to salt-containing water ice, an amount of ice equal to the heat amount of Q i0 −Q f remains, and this amount of ice W i0 is continuously used as ice at the start of storage. The ice amount W i0 in the salt-containing water ice is represented by the following formula (4).
Ｗｉ０＝（Ｑｉ０－Ｑｆ）／Ｑｗ …（４）
W i0 =(Q i0 −Q f )/Q w (4)
なお、水産動物の塩分含有水氷への投入時の塩分濃度は、本来の塩分濃度Ｃ０よりも水産動物中の水分の溶出により希釈される。その希釈量は、投入直前の塩分含有水氷の塩分濃度の０．７～１．０倍程度であり、この値は予めデータ格納装置４に格納されている。また、水産動物を塩分含有水氷に投入した際に、塩分含有水氷の塩分濃度が安定するまでの時間は数分から１時間程度であり、この値も予めデータ格納装置４に格納されている。キビナゴにおいては、この値は１．０倍程度であり、時間は数分で安定することが分かっているため、キビナゴ投入直後の塩分濃度をＣ１とし、温度が安定化するまでの時間は考慮に入れないこととし、Ｃ１は下記（５）式を使用した。
The salt concentration when aquatic animals are put into the salt-containing water ice is diluted from the original salinity concentration C0 due to the elution of water in the aquatic animals. The amount of dilution is about 0.7 to 1.0 times the salt concentration of the salt-containing water ice just before the addition, and this value is stored in the data storage device 4 in advance. Further, when aquatic animals are thrown into the salt-containing water ice, it takes several minutes to about one hour for the salt concentration of the salt-containing water ice to stabilize. . In the case of millet, this value is about 1.0 times, and it is known that it will stabilize in a few minutes. The following formula (5) was used for C1 .
Ｃ１＝１．０×Ｃ０ …（５）
C 1 =1.0×C 0 (5)
次に、貯蔵温度・貯蔵時間計算部１４により、氷量の変化及び氷充填率の時間変化の計算を行う（ステップＳ４）。キビナゴ投入直後の塩分含有水氷の温度Ｔｐ０と、その時の塩分含有水氷の氷充填率をε０とすると、ε０は（６）式で、Ｔｐ０は（７）式で表される。
Next, the storage temperature/storage time calculator 14 calculates the change in the amount of ice and the time change in the ice filling rate (step S4). Assuming that the temperature Tp0 of the salt-containing water ice immediately after the addition of millet and the ice filling rate of the salt-containing water ice at that time are ε0 , ε0 is expressed by equation (6), and Tp0 is expressed by equation (7). .
ε０＝Ｗｉ０／ＴＷｉ …（６）
ε 0 =W i0 /TW i (6)
Ｔｐ０＝０－［（２×１７．１×Ｃ１×１．８５）／（１－ε０）］ …（７）
T p0 =0−[(2×17.1×C 1 ×1.85)/(1−ε 0 )] (7)
そこで、水氷量計算部１３において、貯蔵１時間後の氷量を計算する。なお、ここでは１時間間隔でのシミュレーションについて説明をするが、時間間隔は１秒間、１分間、１時間間隔でもよく、適宜、パラメータの単位を調整することで、時間間隔の選択が可能となる。はじめに、Ｗｉ０より、その時の氷の吸熱量Ｑ１を算出する。なお、その時の外気温をＴ０、保管用容器の面積をＳ、保管用容器放熱量パラメータ（総括伝熱係数）をＵとすると、Ｑ１は（８）式で、次の１時間（貯蔵開始２時間後の値）の氷の吸熱量Ｑ２は（９）式で表される。
Therefore, the amount of ice after one hour of storage is calculated in the water/ice amount calculator 13 . Here, the simulation at one hour intervals will be described, but the time intervals may be one second, one minute, or one hour, and the time interval can be selected by appropriately adjusting the unit of the parameter. . First, from Wi0 , the heat absorption amount Q1 of the ice at that time is calculated. If the outside temperature at that time is T 0 , the storage container area is S, and the storage container heat release parameter (overall heat transfer coefficient) is U, Q 1 is expressed by the equation (8), and the following 1 hour (storage The heat absorption amount Q2 of ice (value after 2 hours from the start) is expressed by the formula (9).
Ｑ１＝Ｗｉ０×Ｑｗ …（８）
Q1 = Wi0 * Qw (8)
Ｑ２＝Ｑ１－（（（Ｕ／４１８４）×Ｓ×（Ｔ０－Ｔｐ０））×３６００） …（９）
Q 2 = Q 1 - (((U/4184) x S x (T 0 - T p0 )) x 3600) (9)
貯蔵２時間後の氷量（Ｗｉ１）を求めると、（１０）式で表される。
The amount of ice (W i1 ) after storage for 2 hours is expressed by the formula (10).
Ｗｉ１＝Ｑ２／Ｑｗ …（１０）
W i1 =Q 2 /Q w (10)
また、貯蔵２時間後の氷充填率をε１とすると、ε１は（１１）式で表される。
Assuming that the ice filling rate after 2 hours of storage is ε1 , ε1 is expressed by equation (11).
ε１＝Ｗｉ１／ＴＷｉ …（１１）
ε 1 =W i1 /TW i (11)
そこで、貯蔵２時間後の塩分含有水氷の温度Ｔｐ１は、（１２）式で表される。
Therefore, the temperature Tp1 of the salt-containing water ice after 2 hours of storage is expressed by the formula (12).
Ｔｐ１＝０－［（２×１７．１×Ｃ１×１．８５）／（１－ε１）］ …（１２）
T p1 =0−[(2×17.1×C 1 ×1.85)/(1−ε 1 )] (12)
次に、塩分含有水氷量計算部において、貯蔵３時間後の氷量を計算する。はじめに、Ｗｉ１より、その時の氷の吸熱量Ｑ２を算出する。なお、その時の外気温をＴ０、保管用容器の面積をＳ、総括伝熱係数をＵとすると、Ｑ２は（１３）式で、次の１時間当たり（貯蔵３時間後の値）の氷の吸熱量Ｑ３は（１４）式で表される。
Next, the amount of ice after 3 hours of storage is calculated in the salt-containing water/ice amount calculation unit. First, from Wi1 , the heat absorption amount Q2 of the ice at that time is calculated. In addition, if the outside temperature at that time is T 0 , the area of the storage container is S, and the overall heat transfer coefficient is U, Q 2 is the following formula (13) per hour (value after 3 hours of storage): The amount of heat absorbed by ice Q3 is expressed by equation (14).
Ｑ２＝Ｗｉ１×Ｑｗ …（１３）
Q2 = Wi1 * Qw (13)
Ｑ３＝Ｑ２－（（（Ｕ／４１８４）×Ｓ×（Ｔ０－Ｔｐ１））×３６００） …（１４）
Q 3 = Q 2 - (((U/4184) x S x (T 0 - T p1 )) x 3600) (14)
このようにして、上記の式（６）から式（１４）の手順を求めたい貯蔵時間まで繰り返すことにより、貯蔵時間と塩分含有水氷の温度変化、氷量や氷充填率の経時変化の計算結果を取得し、作業用メモリ６に一時的に保存する。
In this way, by repeating the procedure of the above equations (6) to (14) until the desired storage time, the storage time, the temperature change of the salt-containing water ice, and the change over time in the amount of ice and the ice filling rate can be calculated. Obtain the result and temporarily store it in the working memory 6 .
次に、指定値算出部１５により、指定された値に関する必要な計算結果の算出を行う（ステップＳ５）。作業用メモリ６に一時的に保存されたデータより、指定された貯蔵時間における氷量や塩分含有水氷の温度、残りの氷が溶けるまでの時間などの算出を行う。また、指定された氷量になるまでの貯蔵時間や指定塩分濃度になるまでの貯蔵時間、氷充填率になるまでの貯蔵時間、氷が無くなるまでの貯蔵時間なども算出する。なお、本計算終了後、全てのデータについて、データ出力部１０よりデータを出力後、データ格納装置４に保存すると共に、出力装置３において出力表示を行う。
Next, the specified value calculation unit 15 calculates the necessary calculation result for the specified value (step S5). From the data temporarily stored in the working memory 6, the amount of ice, the temperature of the salt-containing water ice in the specified storage time, the time until the remaining ice melts, etc. are calculated. In addition, the storage time until the specified amount of ice is reached, the storage time until the specified salinity concentration is reached, the storage time until the ice filling rate is reached, the storage time until the ice disappears, etc. are calculated. After completion of the main calculation, all the data are output from the data output unit 10, stored in the data storage device 4, and output and displayed on the output device 3. FIG.
〔実施例１〕
本実施例では、塩分含有水氷及び／又は水氷の製造量算出装置１を用いて、キビナゴにおける塩分含有水氷の塩分濃度Ｃ０が１．５％の例について説明する。 [Example 1]
In this embodiment, using the salt-containing water ice and/or the productionamount calculation device 1 for water ice, an example will be described in which the salt concentration C 0 of the salt-containing water ice in millet round mullet is 1.5%.
本実施例では、塩分含有水氷及び／又は水氷の製造量算出装置１を用いて、キビナゴにおける塩分含有水氷の塩分濃度Ｃ０が１．５％の例について説明する。 [Example 1]
In this embodiment, using the salt-containing water ice and/or the production
塩分含有水氷及び／又は水氷の製造量算出装置１を用いたキビナゴにおける貯蔵時間（ｈ）および塩分含有水氷の温度は、上述の（１）式～（１４）式を繰り返し用いた場合であり、算出に必要な定数データはキビナゴの定数データ（Ｃｐ＝０．９４ ｋｃａｌ／ｋｇ℃、ＱＷ＝８０ ｋｃａｌ／ｋｇ、ε＝０．２、ＴＷｉ＝１３．８ ｋｇ、Ｔｆ０＝２６ ℃、Ｔ２＝－０．５ ℃、Ｗｆ＝１．６ ｋｇ、総括伝熱係数Ｕ＝２．９ Ｗ／ｍ２Ｋ、水のモル凝固点降下Ｋｆ＝１．８５、外気温Ｔ０＝０ ℃、保管用容器の表面積Ｓ＝０．７８９ ｍ２）を用い、データ格納装置４に格納されている場合について述べる。図３は、塩分濃度を１．５％とした時の横軸にキビナゴの貯蔵時間と縦軸に塩分含有水氷の温度変化の結果を示す。なお、図３には、同じ条件における実測値（非特許文献２参照）を比較のために示した。
The storage time (h) and the temperature of the salt-containing water ice in the millet using the salt-containing water ice and/or water ice production amount calculation device 1 are obtained by repeatedly using the above formulas (1) to (14). , and the constant data necessary for the calculation are the constant data of millet round herring (C p = 0.94 kcal/kg ° C., Q W = 80 kcal/kg, ε = 0.2, TW i = 13.8 kg, T f0 = 26 °C, T 2 = -0.5 °C, W f = 1.6 kg, overall heat transfer coefficient U = 2.9 W/m 2 K, molar freezing point depression of water K f = 1.85, ambient temperature A case where T 0 =0° C., storage container surface area S=0.789 m 2 ) and storage in the data storage device 4 will be described. In FIG. 3, the abscissa indicates the storage time of the millet's crustacean and the ordinate indicates the temperature change of the salt-containing water ice when the salt concentration is 1.5%. In addition, in FIG. 3, measured values (see Non-Patent Document 2) under the same conditions are shown for comparison.
図３において、実測値の貯蔵時間開始直後の温度の下降は、温度測定時において、塩分含有水氷の投入前から温度を測定していた影響である。この図から、実測値とシミュレーション値はよく一致していた。
In Fig. 3, the drop in temperature immediately after the start of the storage time of the actual measurement is due to the fact that the temperature was measured before the salt-containing water ice was added during the temperature measurement. From this figure, the measured values and the simulated values were in good agreement.
図４に、塩分濃度を１．５％とした時の横軸にキビナゴの貯蔵時間と縦軸に塩分含有水氷の氷量の結果を示す。なお、図４には、同じ条件における実測値（非特許文献２参照）を比較のために示した。実測値では、３４時間後に１．５８ｋｇの氷が残っていたことが記載されているが、シミュレーション値では、１．４４ｋｇの氷が残っていることがわかった。よって、実測値とシミュレーション値は非常によく一致することがわかった。
In Fig. 4, the horizontal axis shows the storage time of millet's round herring and the vertical axis shows the amount of salt-containing water ice when the salinity is 1.5%. In addition, in FIG. 4, measured values (see Non-Patent Document 2) under the same conditions are shown for comparison. The measured value states that 1.58 kg of ice remained after 34 hours, while the simulated value indicated that 1.44 kg of ice remained. Therefore, it was found that the measured values and the simulated values matched very well.
〔実施例２〕
次に、本実施例では、塩分含有水氷及び／又は水氷の製造量算出装置１を用いて、ハタハタにおける塩分含有水氷の塩分濃度Ｃ０が１％の例について説明する。 [Example 2]
Next, in this embodiment, using the salt-containing water ice and/or the productionamount calculating apparatus 1 for water ice, an example in which the salt concentration C0 of the salt-containing water ice in sandfish is 1% will be described.
次に、本実施例では、塩分含有水氷及び／又は水氷の製造量算出装置１を用いて、ハタハタにおける塩分含有水氷の塩分濃度Ｃ０が１％の例について説明する。 [Example 2]
Next, in this embodiment, using the salt-containing water ice and/or the production
塩分含有水氷及び／又は水氷の製造量算出装置１を用いたハタハタにおける貯蔵時間（ｈ）および塩分含有水氷の温度は、上述の（１）式～（１４）式を繰り返し用いた場合であり、算出に必要な定数データはハタハタの定数データ（Ｃｐ＝０．９４ ｋｃａｌ／ｋｇ℃、ＱＷ＝８０ ｋｃａｌ／ｋｇ、ε＝０．３、ＴＷｉ＝７．５ ｋｇ、Ｔｆ０＝２６ ℃、Ｔ２＝－０．９０ ℃、Ｗｆ＝５ ｋｇ、総括伝熱係数Ｕ＝２．９ Ｗ／ｍ２Ｋ、水のモル凝固点降下Ｋｆ＝１．８５、外気温Ｔ０＝０ ℃、保管用容器の表面積Ｓ＝０．７８９ ｍ２）を用い、データ格納装置４に格納されている場合について述べる。図５は、塩分濃度を１％とした時の横軸にハタハタの貯蔵時間と縦軸に塩分含有水氷の温度変化の結果を示す。なお、図５には、同じ条件における実測値（非特許文献３参照）を比較のために示した。
The storage time (h) and the temperature of the salt-containing water ice in sandfish using the salt-containing water ice and/or water ice production amount calculation device 1 are obtained by repeatedly using the above formulas (1) to (14). , and the constant data necessary for the calculation are constant data of sandfish (C p = 0.94 kcal/kg °C, Q W = 80 kcal/kg, ε = 0.3, TW i = 7.5 kg, T f0 = 26 °C, T 2 = -0.90 °C, W f = 5 kg, overall heat transfer coefficient U = 2.9 W/m 2 K, molar freezing point depression of water K f = 1.85, ambient temperature T 0 = 0°C, the surface area of the storage container S = 0.789 m 2 ) and stored in the data storage device 4 will be described. In FIG. 5, the abscissa indicates the storage time of the sandfish and the ordinate indicates the temperature change of the salt-containing water ice when the salinity is 1%. In addition, in FIG. 5, measured values (see Non-Patent Document 3) under the same conditions are shown for comparison.
図５において、実測値とシミュレーション値はよく一致していた。なお、実測値とシミュレーション値の相関係数（Ｒ）を計算したところ、０．９７となった。なお、一般的に相関係数が０．７よりも大きい場合、強い相関関係にあり、本シミュレーション値が実測値とよく一致することが確認できた。
In Figure 5, the measured values and the simulated values were in good agreement. When the correlation coefficient (R) between the measured value and the simulated value was calculated, it was 0.97. In general, when the correlation coefficient is greater than 0.7, there is a strong correlation, and it has been confirmed that the simulation values well match the actual measurement values.
図６に、塩分濃度を１％とした時の横軸にハタハタの貯蔵時間と縦軸に塩分含有水氷の氷量の結果を示す。この図により、６３時間後に氷量が０となることがわかった。よって、本装置により、氷量が０となる貯蔵時間を算出できることが明らかになった。
In Fig. 6, the horizontal axis shows the sandfish storage time and the vertical axis shows the amount of salt-containing water ice when the salinity is 1%. From this figure, it was found that the amount of ice became 0 after 63 hours. Therefore, it was clarified that the storage time at which the amount of ice becomes 0 can be calculated by this device.
〔実施例３〕
次に、本実施例では、塩分含有水氷及び／又は水氷の製造量算出装置１を用いて、ハタハタにおける塩分含有水氷の塩分濃度Ｃ０が２％の例について説明する。 [Example 3]
Next, in this embodiment, using the salt-containing water ice and/or the productionamount calculating apparatus 1 for water ice, an example will be described in which the salt concentration C0 of the salt-containing water ice in Sandfish is 2%.
次に、本実施例では、塩分含有水氷及び／又は水氷の製造量算出装置１を用いて、ハタハタにおける塩分含有水氷の塩分濃度Ｃ０が２％の例について説明する。 [Example 3]
Next, in this embodiment, using the salt-containing water ice and/or the production
塩分含有水氷及び／又は水氷の製造量算出装置１を用いたハタハタにおける貯蔵時間（ｈ）および塩分含有水氷の温度は、上述の（１）式～（１４）式を繰り返し用いた場合であり、算出に必要な定数データはハタハタの定数データ（Ｃｐ＝０．９４ ｋｃａｌ／ｋｇ℃、ＱＷ＝８０ ｋｃａｌ／ｋｇ、ε＝０．３、ＴＷｉ＝７．５ ｋｇ、Ｔｆ０＝２６ ℃、Ｔ２＝－１．９０ ℃、Ｗｆ＝５ ｋｇ、総括伝熱係数Ｕ＝２．９ Ｗ／ｍ２Ｋ、水のモル凝固点降下Ｋｆ＝１．８５、外気温Ｔ０＝０ ℃、保管用容器の表面積Ｓ＝０．７８９ ｍ２）を用い、データ格納装置４に格納されている場合について述べる。図７は、塩分濃度を２％とした時の横軸にハタハタの貯蔵時間と縦軸に塩分含有水氷の温度変化の結果を示す。なお、図７には、同じ条件における実測値（非特許文献３参照）を比較のために示した。
The storage time (h) and the temperature of the salt-containing water ice in sandfish using the salt-containing water ice and/or water ice production amount calculation device 1 are obtained by repeatedly using the above formulas (1) to (14). , and the constant data necessary for the calculation are constant data of sandfish (C p = 0.94 kcal/kg °C, Q W = 80 kcal/kg, ε = 0.3, TW i = 7.5 kg, T f0 = 26 °C, T 2 = -1.90 °C, W f = 5 kg, overall heat transfer coefficient U = 2.9 W/m 2 K, molar freezing point depression of water K f = 1.85, ambient temperature T 0 = 0°C, the surface area of the storage container S = 0.789 m 2 ) and stored in the data storage device 4 will be described. In FIG. 7, when the salinity concentration is 2%, the abscissa indicates the storage time of the sandfish and the ordinate indicates the temperature change of the salt-containing water ice. In addition, in FIG. 7, measured values (see Non-Patent Document 3) under the same conditions are shown for comparison.
図７において、実測値とシミュレーション値はよく一致していた。なお、実測値とシミュレーション値の相関係数（Ｒ）を計算したところ、０．９３となった。よって、本シミュレーション値が実測値とよく一致することが確認できた。
In Figure 7, the measured values and the simulated values were in good agreement. The correlation coefficient (R) between the measured value and the simulated value was calculated to be 0.93. Therefore, it was confirmed that the simulation values were in good agreement with the actual measurement values.
図８に、塩分濃度を２％とした時の横軸にハタハタの貯蔵時間と縦軸に塩分含有水氷の氷量の結果を示す。この図により、３８時間後に氷量が０となることがわかった。よって、本装置により、氷量が０となる貯蔵時間を算出できることが明らかになった。
In Fig. 8, the horizontal axis shows the sandfish storage time and the vertical axis shows the amount of salt-containing water ice when the salinity is 2%. From this figure, it was found that the amount of ice became 0 after 38 hours. Therefore, it was clarified that the storage time at which the amount of ice becomes 0 can be calculated by this device.
〔実施例４〕
次に、本実施例では、塩分含有水氷及び／又は水氷の製造量算出装置１を用いて、ハタハタにおける塩分含有水氷の塩分濃度Ｃ０が３．１％の例について説明する。 [Example 4]
Next, in this embodiment, using the salt-containing water ice and/or the water ice productionamount calculating apparatus 1, an example will be described in which the salt concentration C0 of the salt-containing water ice in sandfish is 3.1%.
次に、本実施例では、塩分含有水氷及び／又は水氷の製造量算出装置１を用いて、ハタハタにおける塩分含有水氷の塩分濃度Ｃ０が３．１％の例について説明する。 [Example 4]
Next, in this embodiment, using the salt-containing water ice and/or the water ice production
塩分含有水氷及び／又は水氷の製造量算出装置１を用いたハタハタにおける貯蔵時間（ｈ）および塩分含有水氷の温度は、上述の（１）式～（１４）式を繰り返し用いた場合であり、算出に必要な定数データはハタハタの定数データ（Ｃｐ＝０．９４ ｋｃａｌ／ｋｇ℃、ＱＷ＝８０ ｋｃａｌ／ｋｇ、ε＝０．３、ＴＷｉ＝７．５ ｋｇ、Ｔｆ０＝２６ ℃、Ｔ２＝－２．８０ ℃、Ｗｆ＝５ ｋｇ、総括伝熱係数Ｕ＝２．９ Ｗ／ｍ２Ｋ、水のモル凝固点降下Ｋｆ＝１．８５、外気温Ｔ０＝０ ℃、保管用容器の表面積Ｓ＝０．７８９ ｍ２）を用い、データ格納装置４に格納されている場合について述べる。図９は、塩分濃度を３．１％とした時の横軸にハタハタの貯蔵時間と縦軸に塩分含有水氷の温度変化の結果を示す。なお、図９には、同じ条件における実測値（非特許文献３参照）を比較のために示した。
The storage time (h) and the temperature of the salt-containing water ice in sandfish using the salt-containing water ice and/or water ice production amount calculation device 1 are obtained by repeatedly using the above formulas (1) to (14). , and the constant data necessary for the calculation are constant data of sandfish (C p = 0.94 kcal/kg °C, Q W = 80 kcal/kg, ε = 0.3, TW i = 7.5 kg, T f0 = 26 °C, T 2 = -2.80 °C, W f = 5 kg, overall heat transfer coefficient U = 2.9 W/m 2 K, molar freezing point depression of water K f = 1.85, ambient temperature T 0 = 0°C, the surface area of the storage container S = 0.789 m 2 ) and stored in the data storage device 4 will be described. In FIG. 9, when the salinity concentration is 3.1%, the abscissa indicates the storage time of the sandfish, and the ordinate indicates the temperature change of the salt-containing water ice. In addition, in FIG. 9, measured values (see Non-Patent Document 3) under the same conditions are shown for comparison.
図９において、実測値とシミュレーション値はよく一致していた。なお、実測値とシミュレーション値の相関係数（Ｒ）を計算したところ、０．９８となった。よって、本シミュレーション値が測定値とよく一致することが確認できた。
In Figure 9, the measured values and the simulated values were in good agreement. When the correlation coefficient (R) between the measured value and the simulated value was calculated, it was 0.98. Therefore, it was confirmed that the simulation values were in good agreement with the measured values.
図１０に、塩分濃度を３．１％とした時の横軸にハタハタの貯蔵時間と縦軸に塩分含有水氷の氷量の結果を示す。この図により、２３時間後に氷量が０となることがわかった。よって、本装置により、氷量が０となる貯蔵時間を算出できることが明らかになった。
In Fig. 10, the horizontal axis shows the sandfish storage time and the vertical axis shows the amount of salt-containing water ice when the salinity concentration is 3.1%. From this figure, it was found that the amount of ice became 0 after 23 hours. Therefore, it was clarified that the storage time at which the amount of ice becomes 0 can be calculated by this device.
以上の結果、塩分含有水氷量を実際に測定することなく、シミュレーションを用いて予測が可能であること、そして、シミュレーション結果から氷量が無くなる時間や、必要とする氷量等を算出できることが可能であることが示された。
As a result of the above, it is possible to predict the amount of salt-containing water ice using simulation without actually measuring it, and it is possible to calculate the time when the amount of ice will disappear and the amount of ice that will be required from the simulation results. It has been shown to be possible.
（変形例）
本発明は上述した各実施形態に限定されるものではなく、請求項に示した範囲で種々の変更が可能であり、異なる実施形態にそれぞれ開示された技術的手段を適宜組み合わせて得られる実施形態についても本発明の技術的範囲に含まれる。 (Modification)
The present invention is not limited to the above-described embodiments, but can be modified in various ways within the scope of the claims, and can be obtained by appropriately combining technical means disclosed in different embodiments. is also included in the technical scope of the present invention.
本発明は上述した各実施形態に限定されるものではなく、請求項に示した範囲で種々の変更が可能であり、異なる実施形態にそれぞれ開示された技術的手段を適宜組み合わせて得られる実施形態についても本発明の技術的範囲に含まれる。 (Modification)
The present invention is not limited to the above-described embodiments, but can be modified in various ways within the scope of the claims, and can be obtained by appropriately combining technical means disclosed in different embodiments. is also included in the technical scope of the present invention.
例えば、熱容量計算部８及び水氷製造量計算実行部９を演算装置として、他の機能ブロックと独立した装置として実現してもよい。同様に、貯蔵温度・貯蔵時間計算部１４及び指定値算出部１５を塩分含有水氷及び／又は水氷の製造量算出装置として独立した装置として実現してもよい。
For example, the heat capacity calculation unit 8 and the water ice production amount calculation execution unit 9 may be implemented as a device independent of other functional blocks by using an arithmetic device. Similarly, the storage temperature/storage time calculation unit 14 and the specified value calculation unit 15 may be implemented as independent devices as salt-containing water ice and/or production amount calculation devices for water ice.
さらに、上述した演算装置５、熱容量計算部８、データ格納装置４、水氷製造量計算実行部９は、ハードウェアロジックによって構成してもよいし、次のようにＣＰＵを用いてソフトウェアによって実現してもよい。
Further, the arithmetic unit 5, the heat capacity calculation unit 8, the data storage unit 4, and the water ice production amount calculation execution unit 9 may be configured by hardware logic, or may be realized by software using a CPU as follows. You may
すなわち、上述した機能を実現するソフトウェアである熱容量計算部８及び水氷製造量計算実行部９の制御プログラム（熱容量計算プログラム、水氷量計算プログラム）のプログラムコード（実行形式プログラム、中間コードプログラム、ソースプログラム）をコンピュータで読み取り可能に記録した記録媒体を作製し、各機能を実現する制御プログラムの命令を実行するＣＰＵ（ｃｅｎｔｒａｌ ｐｒｏｃｅｓｓｉｎｇ ｕｎｉｔ）、上記プログラムを格納したＲＯＭ（ｒｅａｄ ｏｎｌｙ ｍｅｍｏｒｙ）、上記プログラムを展開するＲＡＭ（ｒａｎｄｏｍ ａｃｃｅｓｓ ｍｅｍｏｒｙ）、上記プログラム及び各種データを格納するメモリなどの記憶装置（記録媒体）などを備えているコンピュータ（又はＣＰＵやＭＰＵ（ｍｉｃｒｏ－ｐｒｏｃｅｓｓｉｎｇ ｕｎｉｔ））が、上記記録媒体に記録されているプログラムコードを読み出し実行することによっても、達成可能である。
That is, the program code (executable program, intermediate code program, a computer-readable recording medium containing the source program), a CPU (central processing unit) that executes the instructions of the control program that implements each function, a ROM (read only memory) that stores the above program, and the above program A computer (or CPU or MPU (micro-processing unit)) equipped with a storage device (recording medium) such as a RAM (random access memory) for expanding the program and various data, such as a memory for storing the above program and various data, etc. It can also be achieved by reading and executing the program code recorded in the
上記記録媒体としては、例えば、磁気テープやカセットテープなどのテープ系、フロッピー（登録商標）ディスク／ハードディスクなどの磁気ディスクやＣＤ－ＲＯＭ／ＭＯ／ＭＤ／ＤＶＤ／ＣＤ－Ｒなどの光ディスクを含むディスク系、ＩＣカード（メモリカードを含む）／光カードなどのカード系、あるいはマスクＲＯＭ／ＥＰＲＯＭ／ＥＥＰＲＯＭ／フラッシュＲＯＭ等の半導体メモリ系などを用いることができる。
Examples of the recording medium include tapes such as magnetic tapes and cassette tapes, magnetic disks such as floppy (registered trademark) disks/hard disks, and optical disks such as CD-ROM/MO/MD/DVD/CD-R. A card system such as an IC card (including a memory card)/optical card, or a semiconductor memory system such as a mask ROM/EPROM/EEPROM/flash ROM can be used.
また、入力装置２、データ格納装置４、データ入力部７、熱容量計算部８及び水氷製造量計算実行部９、データ出力部１０、出力装置３を通信ネットワークと接続可能に構成し、入力データ、出力データ及び上記プログラムコードを、通信ネットワークを介して供給してもよい。この通信ネットワークとしては、特に限定されず、例えば、インターネット、イントラネット、エキストラネット、ＬＡＮ、ＩＳＤＮ、ＶＡＮ、ＣＡＴＶ通信網、仮想専用網（ｖｉｒｔｕａｌ ｐｒｉｖａｔｅ ｎｅｔｗｏｒｋ）、電話回線網、移動体通信網、衛星通信網などが利用可能である。また、通信ネットワークを構成する伝送媒体としては、特に限定されず、例えば、ＩＥＥＥ１３９４、ＵＳＢ、ＵＳＢ２．０、ＵＳＢ３．０、ＵＳＢ Ｔｙｐｅ－ｃ、ＵＳＢ ３．１ Ｇｅｎ １、ＵＳＢ ３．１ Ｇｅｎ ２、Ｔｈｕｎｄｅｒｂｏｌｔ ３、ｍｉｃｒｏ ＵＳＢ、ＵＳＢ ＰＤ、Ｌｉｇｈｔｎｉｎｇ、電力線搬送、ケーブルＴＶ回線、電話線、ＡＤＳＬ回線などの有線でも、ＩｒＤＡやリモコンのような赤外線、Ｂｌｕｅｔｏｏｔｈ（登録商標）、ＩＥＥＥ ８０２．１１、ＩＥＥＥ ８０２．１１ａ、ＩＥＥＥ ８０２．１１ｂ、ＩＥＥＥ ８０２．１１ｇ、ＩＥＥＥ ８０２．１１ｊ、ＩＥＥＥ ８０２．１１ｎ （Ｗｉ－Ｆｉ ４） ＩＥＥＥ ８０２．１１ｉ、ＩＥＥＥ ８０２．１１ａｃ （Ｗｉ－Ｆｉ ５）、ＩＥＥＥ ８０２．１１ａｄ、ＩＥＥＥ ８０２．１１ａｆ、ＩＥＥＥ ８０２．１１ａｘ （Ｗｉ－Ｆｉ ６）、ＩＥＥＥ ８０２．１１ａｈ、ＩＥＥＥ ８０２．１１ｐ、ＨＤＲ、携帯電話網、衛星回線、地上波デジタル網などの無線でも利用可能である。なお、本発明は、上記プログラムコードが電子的な伝送で具現化された、搬送波に埋め込まれたコンピュータデータ信号の形態でも実現され得る。
Further, the input device 2, the data storage device 4, the data input unit 7, the heat capacity calculation unit 8, the water ice production calculation execution unit 9, the data output unit 10, and the output device 3 are configured to be connectable to a communication network, and the input data , the output data and the program code may be provided over a communications network. The communication network is not particularly limited, and examples include the Internet, intranet, extranet, LAN, ISDN, VAN, CATV communication network, virtual private network, telephone line network, mobile communication network, satellite communication. Nets are available. In addition, the transmission medium that constitutes the communication network is not particularly limited. Wired such as Thunderbolt 3, micro USB, USB PD, Lightning, power line carrier, cable TV line, telephone line, ADSL line, infrared such as IrDA and remote control, Bluetooth (registered trademark), IEEE 802.11, IEEE 802.11. 11a, IEEE 802.11b, IEEE 802.11g, IEEE 802.11j, IEEE 802.11n (Wi-Fi 4) IEEE 802.11i, IEEE 802.11ac (Wi-Fi 5), IEEE 802.11ad, IEEE 802 .11af, IEEE 802.11ax (Wi-Fi 6), IEEE 802.11ah, IEEE 802.11p, HDR, mobile phone network, satellite line, terrestrial digital network, etc. can also be used. It should also be noted that the present invention can also be embodied in the form of a computer data signal embedded in a carrier wave, with the program code embodied in electronic transmission.
さらに、上述した塩分含有水氷及び／又は水氷の製造量算出装置、塩分含有水氷及び／又は水氷の製造量算出方法を備えたプログラムは、漁船、魚箱、冷蔵庫、スーパーのショーケース、運搬用保存ケースなどに設置することで実現しても良い。
Further, the program provided with the salt-containing water ice and/or water ice production amount calculation device and the salt-containing water ice and/or water ice production amount calculation method described above can be used in fishing boats, fish boxes, refrigerators, and supermarket showcases. , it may be realized by installing it in a storage case for transportation or the like.
本発明は、食品を氷蔵する際に用いられる塩分含有水氷及び／又は水氷の製造量を短時間で適切に算出できる点で産業上極めて有用である。
The present invention is industrially extremely useful in that it is possible to appropriately calculate in a short time the amount of salt-containing water ice and/or water ice used when storing food in ice.
１ 塩分含有水氷及び／又は水氷の製造量算出装置
２ 入力装置
３ 出力装置
４ データ格納装置
５ 演算装置
６ 作業用メモリ
７ データ入力部
８ 熱容量計算部
９ 水氷製造量計算実行部
１０ データ出力部
１１ 全発熱量計算部
１２ 水氷全吸熱量計算部
１３ 水氷量計算部
１４ 貯蔵温度・貯蔵時間計算部
１５ 指定値算出部
Ｓ１ 全発熱量の計算
Ｓ２ 水氷全吸熱量の計算
Ｓ３ 水氷量の計算
Ｓ４ 貯蔵温度・貯蔵時間の計算
Ｓ５ 指定された時間や氷量、塩分濃度、氷充填率などに対する各種必要量の算出 1 salt-containing water ice and/or water ice productionamount calculation device 2 input device 3 output device 4 data storage device 5 computing device 6 work memory 7 data input unit 8 heat capacity calculation unit 9 water ice production amount calculation execution unit 10 data Output section 11 Total calorific value calculator 12 Water ice total heat absorption calculator 13 Water ice amount calculator 14 Storage temperature/storage time calculator 15 Designated value calculator S1 Total calorific value calculation S2 Water ice total heat absorption calculation S3 Calculation of amount of water ice S4 Calculation of storage temperature/storage time S5 Calculation of various required amounts for specified time, amount of ice, salinity, ice filling rate, etc.
２ 入力装置
３ 出力装置
４ データ格納装置
５ 演算装置
６ 作業用メモリ
７ データ入力部
８ 熱容量計算部
９ 水氷製造量計算実行部
１０ データ出力部
１１ 全発熱量計算部
１２ 水氷全吸熱量計算部
１３ 水氷量計算部
１４ 貯蔵温度・貯蔵時間計算部
１５ 指定値算出部
Ｓ１ 全発熱量の計算
Ｓ２ 水氷全吸熱量の計算
Ｓ３ 水氷量の計算
Ｓ４ 貯蔵温度・貯蔵時間の計算
Ｓ５ 指定された時間や氷量、塩分濃度、氷充填率などに対する各種必要量の算出 1 salt-containing water ice and/or water ice production
Claims (15)
- 食品を浸漬保管により氷蔵する際に用いられる塩分含有水氷及び／又は水氷の製造量を算出する装置であって、
前記食品における比熱と食品量および初期の食品の温度および貯蔵に必要とする温度より求めた前記食品の全発熱量である、前記食品の全発熱量を計算する全発熱量計算部と、
前記塩分含有水氷又は前記水氷の量と前記塩分含有水氷又は前記水氷の氷充填率（ＩＰＦ）より求められる氷部の全吸熱量である、前記氷部の全吸熱量を計算する水氷全吸熱量計算部と、
前記全発熱量と前記全吸熱量より求められる貯蔵開始時における塩分含有水氷又は水氷の氷部の量を計算する水氷量計算部と、
前記氷量および、総括伝熱係数として保管用容器放熱量パラメータを用いる逐次放熱量計算モデルにより塩分含有水氷又は水氷の氷量の時間変化を計算する貯蔵温度・貯蔵時間計算部と、
を備えたこと、を特徴とする塩分含有水氷及び／又は水氷の製造量算出装置。 A device for calculating the production amount of salt-containing water ice and/or water ice used when storing food in ice by immersion storage,
a total calorific value calculation unit for calculating the total calorific value of the food, which is the total calorific value of the food obtained from the specific heat of the food, the amount of food, the initial temperature of the food, and the temperature required for storage;
Calculate the total heat absorption of the ice portion, which is the total heat absorption of the ice portion obtained from the amount of the salt-containing water ice or the water ice and the ice filling factor (IPF) of the salt-containing water ice or the water ice. a water ice total heat absorption calculator;
a water-ice amount calculation unit that calculates the amount of salt-containing water ice or the ice portion of water ice at the start of storage, which is obtained from the total heat value and the total heat absorption amount;
a storage temperature/storage time calculation unit for calculating a temporal change in the amount of salt-containing water ice or water ice using a sequential heat release amount calculation model that uses the ice amount and a storage container heat release amount parameter as an overall heat transfer coefficient;
A production amount calculation device for salt-containing water ice and/or water ice, characterized by comprising: - 前記全発熱量計算部は、下記式（１）（２）を用いて食品の全発熱量Ｑｆを算出し、
Ｔｉ０＝０－［（２×１７．１×Ｃ０×１．８５）／（１－ε０）］ …（１）
Ｑｆ＝（Ｔｆ０－Ｔｉ０）×Ｃｐ×Ｗｆ …（２）
（ここで、Ｔｆ０は貯蔵開始直前の魚体の温度、Ｔｉ０は食品投入前の塩分含有水氷の温度、Ｗｆは食品全体の全重量、Ｃ０は食品投入前の塩分含有水氷の塩分濃度、ε０は製造直後の塩分含有水氷の氷充填率、Ｃｐは食品の比熱である。）
前記水氷全吸熱量計算部は、下記式（３）を用いて氷の全吸熱量Ｑｉ０を算出し、
Ｑｉ０＝ε×ＴＷｉ０×Ｑｗ …（３）
（ここで、εは製造直後の塩分含有水氷の氷充填率、ＴＷｉ０は塩分含有水氷の全重量ＴＷｉ０、Ｑｗは氷の潜熱である。）
前記水氷量計算部は、下記式（４）（５）を用いて貯蔵開始時の氷量Ｗｉ０および食品投入直後の塩分濃度Ｃ１を算出し、
Ｗｉ０＝（Ｑｉ０－Ｑｆ）／Ｑｗ …（４）
Ｃ１＝１．０×Ｃ０ …（５）
前記貯蔵温度・貯蔵時間計算部は、下記式（６）～（１４）を用いて貯蔵開始から１時間後、２時間後および３時間後の塩分含有水氷の温度変化、氷量および氷充填率の経時変化を算出すること、
ε０＝Ｗｉ０／ＴＷｉ …（６）
Ｔｐ０＝０－［（２×１７．１×Ｃ１×１．８５）／（１－ε０）］ …（７）
Ｑ１＝Ｗｉ０×Ｑｗ …（８）
Ｑ２＝Ｑ１－（（（Ｕ／４１８４）×Ｓ×（Ｔ０－Ｔｐ０））×３６００） …（９）
Ｗｉ１＝Ｑ２／Ｑｗ …（１０）
ε１＝Ｗｉ１／ＴＷｉ …（１１）
Ｔｐ１＝０－［（２×１７．１×Ｃ１×１．８５）／（１－ε１）］ …（１２）
Ｑ２＝Ｗｉ１×Ｑｗ …（１３）
Ｑ３＝Ｑ２－（（（Ｕ／４１８４）×Ｓ×（Ｔ０－Ｔｐ１））×３６００） …（１４）
（ここで、Ｔｐ０は食品投入直後の塩分含有水氷の温度、ε０は食品投入直後の塩分含有水氷の氷充填率、Ｑ１は貯蔵１時間後の氷の吸熱量、Ｑ２は貯蔵２時間後の氷の吸熱量、Ｗｉ１は貯蔵２時間後の氷量、ε１は貯蔵２時間後の氷充填率、Ｔｐ１は貯蔵２時間後の塩分含有水氷の温度、Ｔ０は貯蔵２時間後の外気温、Ｓは保管用容器の面積、Ｕは総括伝熱係数、Ｑ３は貯蔵３時間後の氷の吸熱量Ｑ３である。）
を特徴とする請求項１に記載の塩分含有水氷及び／又は水氷の製造量算出装置。 The total calorific value calculation unit calculates the total calorific value Q f of the food using the following formulas (1) and (2),
T i0 =0−[(2×17.1×C 0 ×1.85)/(1−ε 0 )] (1)
Q f = (T f0 − T i0 )×C p ×W f (2)
(Here, T f0 is the temperature of the fish just before the start of storage, T i0 is the temperature of the salt-containing water ice before the food is added, Wf is the total weight of the food, and C0 is the salt content of the salt-containing water ice before the food is added. concentration, ε0 is the ice filling rate of salt-containing water ice immediately after production, and Cp is the specific heat of the food.)
The water ice total heat absorption calculation unit calculates the total heat absorption Qi0 of ice using the following formula (3),
Q i0 =ε×TW i0 ×Q w (3)
(Here, ε is the ice filling rate of the salt-containing water ice immediately after production, TW i0 is the total weight of the salt-containing water ice TW i0 , and Q w is the latent heat of the ice.)
The water-ice quantity calculation unit calculates the ice quantity W i0 at the start of storage and the salt concentration C1 immediately after the food is added using the following formulas (4) and (5),
W i0 =(Q i0 −Q f )/Q w (4)
C 1 =1.0×C 0 (5)
The storage temperature/storage time calculation unit uses the following equations (6) to (14) to calculate the temperature change, ice amount, and ice filling of the salt-containing water ice after 1 hour, 2 hours, and 3 hours from the start of storage. calculating the change in rate over time;
ε 0 =W i0 /TW i (6)
T p0 =0−[(2×17.1×C 1 ×1.85)/(1−ε 0 )] (7)
Q1 = Wi0 * Qw (8)
Q 2 = Q 1 - (((U/4184) x S x (T 0 - T p0 )) x 3600) (9)
W i1 =Q 2 /Q w (10)
ε 1 =W i1 /TW i (11)
T p1 =0−[(2×17.1×C 1 ×1.85)/(1−ε 1 )] (12)
Q2 = Wi1 * Qw (13)
Q 3 = Q 2 - (((U/4184) x S x (T 0 - T p1 )) x 3600) (14)
(Here, Tp0 is the temperature of salt-containing water ice immediately after food is added, ε0 is the ice filling rate of salt-containing water ice immediately after food is added, Q1 is the heat absorption of ice after 1 hour of storage, Q2 is Endothermic amount of ice after 2 hours of storage, Wi1 is the amount of ice after 2 hours of storage, ε1 is the ice filling rate after 2 hours of storage, Tp1 is the temperature of salt-containing water ice after 2 hours of storage, T0 is the outside air temperature after 2 hours of storage, S is the area of the storage container, U is the overall heat transfer coefficient, and Q3 is the heat absorption Q3 of ice after 3 hours of storage.)
2. The salt-containing water ice and/or production amount calculation device for water ice according to claim 1. - 前記食品が水産動物であること、を特徴とする請求項１に記載の塩分含有水氷及び／又は水氷の製造量算出装置。 The salt-containing water ice and/or water ice production amount calculation device according to claim 1, characterized in that the food is aquatic animals.
- 前記水産動物は、ハタハタとキビナゴであること、を特徴とする請求項３に記載の塩分含有水氷及び／又は水氷の製造量算出装置。 The salt-containing water ice and/or water ice production amount calculation device according to claim 3, characterized in that the aquatic animals are sandfish and silver-striped round herring.
- 前記食品が畜産動物であること、を特徴とする請求項１に記載の塩分含有水氷及び／又は水氷の製造量算出装置。 The salt-containing water ice and/or water ice production amount calculation device according to claim 1, characterized in that the food is a livestock animal.
- 前記食品が野菜であること、を特徴とする請求項１に記載の塩分含有水氷及び／又は水氷の製造量算出装置。 The salt-containing water ice and/or production amount calculation device for water ice according to claim 1, characterized in that the food is vegetables.
- 前記食品が果物であること、を特徴とする請求項１に記載の塩分含有水氷及び／又は水氷の製造量算出装置。 The salt-containing water ice and/or water ice production amount calculation device according to claim 1, characterized in that the food is fruit.
- 請求項１から７のいずれか１項に記載の塩分含有水氷及び／又は水氷の製造量算出装置を備えたこと、を特徴とする塩分含有水氷及び／又は水氷の製造装置。 An apparatus for producing salt-containing water ice and/or water ice, characterized by comprising the salt-containing water ice and/or water ice production amount calculating apparatus according to any one of claims 1 to 7.
- 食品を浸漬保管により氷蔵する際に用いられる塩分含有水氷及び／又は水氷の製造量を算出する算出方法であって、
前記食品における比熱と食品量および初期の食品の温度および貯蔵に必要とする温度より求めた前記食品の全発熱量である、前記食品の全発熱量を計算する全発熱量計算工程と、
前記塩分含有水氷又は前記水氷の量と前記塩分含有水氷又は前記水氷の氷充填率（ＩＰＦ）より求められる氷部の全吸熱量である、前記氷部の全吸熱量を計算する水氷全吸熱量計算工程と、
前記全発熱量と前記全吸熱量より求められる貯蔵開始時における塩分含有水氷又は水氷の氷部の量を計算する水氷量計算工程と、
前記氷量および、総括伝熱係数として保管用容器放熱量パラメータを用いる逐次放熱量計算モデルにより塩分含有水氷又は水氷の氷量の時間変化を計算する貯蔵温度・貯蔵時間計算工程と、
を備えたこと、を特徴とする塩分含有水氷及び／又は水氷の製造量算出方法。 A calculation method for calculating the production amount of salt-containing water ice and/or water ice used when storing food in ice by immersion storage,
A total calorific value calculation step of calculating the total calorific value of the food, which is the total calorific value of the food, which is the total calorific value of the food obtained from the specific heat of the food, the amount of food, the initial temperature of the food, and the temperature required for storage;
Calculate the total heat absorption of the ice portion, which is the total heat absorption of the ice portion obtained from the amount of the salt-containing water ice or the water ice and the ice filling factor (IPF) of the salt-containing water ice or the water ice. a water ice total heat absorption calculation step;
a water ice amount calculation step of calculating the amount of salt-containing water ice or the ice part of water ice at the start of storage determined from the total calorific value and the total endothermic value;
a storage temperature/storage time calculation step of calculating a temporal change in the ice amount of salt-containing water ice or water ice by a sequential heat release amount calculation model that uses the ice amount and a storage container heat release amount parameter as an overall heat transfer coefficient;
A method for calculating the production amount of salt-containing water ice and/or water ice, comprising: - 前記全発熱量計算工程は、下記式（１）（２）を用いて食品の全発熱量Ｑｆを算出し、
Ｔｉ０＝０－［（２×１７．１×Ｃ０×１．８５）／（１－ε０）］ …（１）
Ｑｆ＝（Ｔｆ０－Ｔｉ０）×Ｃｐ×Ｗｆ …（２）
（ここで、Ｔｆ０は貯蔵開始直前の魚体の温度、Ｔｉ０は食品投入前の塩分含有水氷の温度、Ｗｆは食品全体の全重量、Ｃ０は食品投入前の塩分含有水氷の塩分濃度、ε０は製造直後の塩分含有水氷の氷充填率、Ｃｐは食品の比熱である。）
前記水氷全吸熱量計算工程は、下記式（３）を用いて氷の全吸熱量Ｑｉ０を算出し、
Ｑｉ０＝ε×ＴＷｉ０×Ｑｗ …（３）
（ここで、εは製造直後の塩分含有水氷の氷充填率、ＴＷｉ０は塩分含有水氷の全重量ＴＷｉ０、Ｑｗは氷の潜熱である。）
前記水氷量計算工程は、下記式（４）（５）を用いて貯蔵開始時の氷量Ｗｉ０および食品投入直後の塩分濃度Ｃ１を算出し、
Ｗｉ０＝（Ｑｉ０－Ｑｆ）／Ｑｗ …（４）
Ｃ１＝１．０×Ｃ０ …（５）
前記貯蔵温度・貯蔵時間計算工程は、下記式（６）～（１４）を用いて貯蔵開始から１時間後、２時間後および３時間後の塩分含有水氷の温度変化、氷量および氷充填率の経時変化を算出すること、
ε０＝Ｗｉ０／ＴＷｉ …（６）
Ｔｐ０＝０－［（２×１７．１×Ｃ１×１．８５）／（１－ε０）］ …（７）
Ｑ１＝Ｗｉ０×Ｑｗ …（８）
Ｑ２＝Ｑ１－（（（Ｕ／４１８４）×Ｓ×（Ｔ０－Ｔｐ０））×３６００） …（９）
Ｗｉ１＝Ｑ２／Ｑｗ …（１０）
ε１＝Ｗｉ１／ＴＷｉ …（１１）
Ｔｐ１＝０－［（２×１７．１×Ｃ１×１．８５）／（１－ε１）］ …（１２）
Ｑ２＝Ｗｉ１×Ｑｗ …（１３）
Ｑ３＝Ｑ２－（（（Ｕ／４１８４）×Ｓ×（Ｔ０－Ｔｐ１））×３６００） …（１４）
（ここで、Ｔｐ０は食品投入直後の塩分含有水氷の温度、ε０は食品投入直後の塩分含有水氷の氷充填率、Ｑ１は貯蔵１時間後の氷の吸熱量、Ｑ２は貯蔵２時間後の氷の吸熱量、Ｗｉ１は貯蔵２時間後の氷量、ε１は貯蔵２時間後の氷充填率、Ｔｐ１は貯蔵２時間後の塩分含有水氷の温度、Ｔ０は貯蔵２時間後の外気温、Ｓは保管用容器の面積、Ｕは総括伝熱係数、Ｑ３は貯蔵３時間後の氷の吸熱量である。）
を特徴とする請求項９に記載の塩分含有水氷及び／又は水氷の製造量算出方法。 The total calorific value calculation step calculates the total calorific value Q f of the food using the following formulas (1) and (2),
T i0 =0−[(2×17.1×C 0 ×1.85)/(1−ε 0 )] (1)
Q f = (T f0 − T i0 )×C p ×W f (2)
(Here, T f0 is the temperature of the fish just before the start of storage, T i0 is the temperature of the salt-containing water ice before the food is added, Wf is the total weight of the food, and C0 is the salt content of the salt-containing water ice before the food is added. concentration, ε0 is the ice filling rate of salt-containing water ice immediately after production, and Cp is the specific heat of the food.)
In the water ice total heat absorption amount calculation step, the total heat absorption amount Qi0 of ice is calculated using the following formula (3),
Q i0 =ε×TW i0 ×Q w (3)
(Here, ε is the ice filling rate of the salt-containing water ice immediately after production, TW i0 is the total weight of the salt-containing water ice TW i0 , and Q w is the latent heat of the ice.)
In the water ice amount calculation step, the ice amount Wi0 at the start of storage and the salt concentration C1 immediately after adding the food are calculated using the following formulas (4) and (5),
W i0 =(Q i0 −Q f )/Q w (4)
C 1 =1.0×C 0 (5)
In the storage temperature/storage time calculation step, the following formulas (6) to (14) are used to calculate the temperature change, ice amount, and ice filling of the salt-containing water ice after 1 hour, 2 hours, and 3 hours from the start of storage. calculating the change in rate over time;
ε 0 =W i0 /TW i (6)
T p0 =0−[(2×17.1×C 1 ×1.85)/(1−ε 0 )] (7)
Q1 = Wi0 * Qw (8)
Q 2 = Q 1 - (((U/4184) x S x (T 0 - T p0 )) x 3600) (9)
W i1 =Q 2 /Q w (10)
ε 1 =W i1 /TW i (11)
T p1 =0−[(2×17.1×C 1 ×1.85)/(1−ε 1 )] (12)
Q2 = Wi1 * Qw (13)
Q 3 = Q 2 - (((U/4184) x S x (T 0 - T p1 )) x 3600) (14)
(Here, Tp0 is the temperature of salt-containing water ice immediately after food is added, ε0 is the ice filling rate of salt-containing water ice immediately after food is added, Q1 is the heat absorption of ice after 1 hour of storage, Q2 is Endothermic amount of ice after 2 hours of storage, Wi1 is the amount of ice after 2 hours of storage, ε1 is the ice filling rate after 2 hours of storage, Tp1 is the temperature of salt-containing water ice after 2 hours of storage, T0 is the outside air temperature after 2 hours of storage, S is the area of the storage container, U is the overall heat transfer coefficient, and Q3 is the heat absorption of ice after 3 hours of storage.)
The salt-containing water ice and/or method for calculating the production amount of water ice according to claim 9. - 前記食品が水産動物であること、を特徴とする請求項９に記載の塩分含有水氷及び／又は水氷の製造量算出方法。 The method for calculating the production amount of salt-containing water ice and/or water ice according to claim 9, wherein the food is aquatic animals.
- 前記水産動物は、ハタハタとキビナゴであること、を特徴とする請求項１１に記載の塩分含有水氷及び／又は水氷の製造量算出方法。 The method for calculating the production amount of salt-containing water ice and/or water ice according to claim 11, characterized in that the aquatic animals are sandfish and silver-striped round herring.
- 前記食品が畜産動物であること、を特徴とする請求項９に記載の塩分含有水氷及び／又は水氷の製造量算出方法。 The method for calculating the production amount of salt-containing water ice and/or water ice according to claim 9, wherein the food is livestock animals.
- 前記食品が野菜であること、を特徴とする請求項９に記載の塩分含有水氷及び／又は水氷の製造量算出方法。 The method for calculating the production amount of salt-containing water ice and/or water ice according to claim 9, wherein the food is vegetables.
- 前記食品が果物であること、を特徴とする請求項９に記載の塩分含有水氷及び／又は水氷の製造量算出方法。 The method for calculating the production amount of salt-containing water ice and/or water ice according to claim 9, wherein the food is fruit.
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| JP2008281293A (en) * | 2007-05-11 | 2008-11-20 | Mitsubishi Electric Corp | Method and device for making salt water-mixed sherbet-like ice |
| JP2012057919A (en) * | 2010-09-13 | 2012-03-22 | Mayekawa Mfg Co Ltd | Salt-containing ice forming apparatus |
| JP2020071003A (en) * | 2018-11-01 | 2020-05-07 | 三菱電機株式会社 | refrigerator |
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| JP2008281293A (en) * | 2007-05-11 | 2008-11-20 | Mitsubishi Electric Corp | Method and device for making salt water-mixed sherbet-like ice |
| JP2012057919A (en) * | 2010-09-13 | 2012-03-22 | Mayekawa Mfg Co Ltd | Salt-containing ice forming apparatus |
| JP2020071003A (en) * | 2018-11-01 | 2020-05-07 | 三菱電機株式会社 | refrigerator |
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